Salted Spiced Rum Ginger Cookies
These spicy, salty, sweet ginger cookies are chewy and soft and crisp and so full of all of the flavors of fall!
Ingredients
- ¾ Cup Shortening
- 1 Cup Sugar
- ¼ Cup Molasses
- 2 teaspoon Baking Soda
- 1 Egg
- 2 Cups Sifted Flour
- 1 teaspoon Cloves
- 1 teaspoon Ground Ginger
- 1 teaspoon Cinnamon
- ½ teaspoon Salt
- 1 tablespoon Spiced Rum Optional
- 1 tablespoon Flaky Maldon Sea Salt
Instructions
- Preheat oven to 350℉
- In a large bowl, combine the shortening, sugar, molasses, baking soda and egg. Beat on medium speed for 2 minutes.
- In a separate bowl, sift the flour, cloves, ginger, cinnamon and salt.
- Add flour spice mixture into the shortening mixture and mix together on low speed until dry and wet ingredients are fully combined.
- Stir in 1 Tbsp. spiced rum and mix to incorporate. (optional)
- Cover dough and place in refrigerator for 30 minutes.
- Roll approximately 1 Tablespoon of dough into balls and then roll them in sugar and place them on a parchment lined baking sheet about 2 inches apart.
- Bake in 350° oven for 10 minutes. They will seem gooey and undercooked, but they will finish cooking as they cool.
- Immediately sprinkle with several flakes of Maldon Salt per cookie as soon as they come out of the oven. Let them cool on the baking sheet for 2 minutes and then transfer to a cooling rack or platter.
- Enjoy!
Notes
Notes:
- Feel free to swap the shortening for butter, but just know that you will get a flatter, crisper cookie. But it will still be delicious!
- These cookies freeze so well! Simply make the dough, roll the balls in sugar, and then place them in a gallon sized freezer zip top bag. Squeeze out as much of the air as possible. This helps prevent freezer burn. When you are ready to bake them, bring as many as you want out of the freezer and set them on a baking sheet while the oven preheats. Bake them as directed (you may need to add a minute or 2 depending on how thawed the dough balls are). Enjoy!