Soft gingerbread cookies with a hint of orange and a kick of rum make these cookies the perfect grown-up version of the classic gingerbread cookie. This past weekend while shopping at the grocery store I saw the Holiday Cookie magazine from America’s Test Kitchen. I stood in the aisle and looked through a few of the mouth watering pages-I had to buy it. I love all of the recipes I have tried from Cook’s Illustrated, so I knew I would not be disappointed. These spicy gingerbread cookies are the first recipe that I have tried from the magazine, and they were a hit! This is the ultimate gingerbread cookie, packed with so much flavor your taste buds will sing.
Orange Gingerbread Cookies with Rum Glaze...a grown-up version of the classic gingerbread cookie.
Yield: about 30 cookies
¾ cup packed dark brown sugar
2 tablespoons grated zest from 1 orange
3 cups all-purpose flour
1 tablespoon cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
¾ teaspoon baking soda
½ teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter, cut into 12 pieces and softened slightly
¾ cup molasses
4 tablespoons milk, divided
2 cups confectioner's sugar
2 tablespoons dark rum
Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
Place brown sugar and zest in the bowl of a food processor, process together until combined, about 30 seconds. Remove cover of food processor and add flour, cinnamon, ginger, cloves, baking soda, and salt; process until combined. Sprinkle the butter evenly over the dry ingredients and process until sandy; about 15 seconds. Add molasses and two tablespoons of milk; process dough until it comes together and is evenly moistened.
Divide dough in half and roll into ¼ inch thickness between two sheets of parchment paper. Place in refrigerator at least one hour or place in the freezer for 15 to 20 minutes, until firm.
Once firm, remove parchment from dough and cut out cookies using a 3 inch round cutter. Place on prepared baking sheets spacing cookies 1 inch apart. Bake until centers are just set, 8 to 11 minutes. rotating the baking sheets halfway through. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
In a medium bowl, whisk together confectioners sugar, rum, and remaining 2 tablespoons milk until smooth. Spread a heaping teaspoon of glaze on each cookie; let dry 30 minutes before serving.