Molasses, orange zest, ginger, cinnamon, and dark rum glaze create these cozy Orange Gingerbread Cookies with Rum Glaze.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So, last year during the holidays, I was visiting my grandma in Vermont. It snowed so hard we were basically snowed in for four days straight—no kidding. We made these cookies together, using oranges from a local farm stand and swapping rum for apple cider in the glaze. I still remember us laughing at our orange-stained fingers and how one cookie accidentally ended up dunked in tea. (Grandma doesn’t drink rum, so tea it was.)
That trip turned baking into a memory—warm kitchen, spiced air, and the smell of Christmas. Ever baked something and thought, Wow, I’ll remember this forever? That’s exactly what these Orange Gingerbread Cookies with Rum Glaze do for me.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Orange Gingerbread Cookies with Rum Glaze Recipe?
Okay, so gingerbread cookies are everywhere in winter—but these stand out because:
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The orange zest isn’t just a garnish. It gives the dough a bright pop, balancing the deep molasses and spices.
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The dough rolls out like a dream—no plastic fight or frozen butter tantrums.
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They bake up soft and chewy, not crackly or hard like some ginger snaps.
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The rum glaze? It’s like grown-up icing—boozy, shiny, and surprisingly cozy. (But skip the rum for the kids—they get a vanilla glaze instead.)
Ingredient Notes:
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Dark brown sugar adds depth and warmth—like autumn in a bite.
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Orange zest is my trick for making seasonal cookies feel fresh and less heavy.
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Molasses gives that rich, caramel-y bitterness you want in real gingerbread.
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Spices—ginger, cinnamon, cloves—the holy trinity of holiday bakeoffs.
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Butter & milk make the dough silky and easy to handle.
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Rum in the glaze makes it festive—but it’s optional. Try apple juice or maple if you prefer.
How To Make Orange Gingerbread Cookies with Rum Glaze?
Step 1: Mix the basics
Preheat to 350°F and line two baking sheets with parchment. In a food processor, pulse brown sugar and orange zest till fragrant. Add flour, spices, baking soda, salt—pulse again. Toss in the butter, pulse till it’s coarse sand. Easy.
Step 2: Moisten the dough
Add molasses and half the milk. Pulse until the dough barely sticks together. It’s okay if it looks crumbly. You’ve got this.
Step 3: Roll and chill
Divide dough in two, roll each ¼” thick between parchment sheets. Chill for an hour or 15–20 minutes in the freezer if you’re impatient. Don’t skip this or the cookies will spread too much.
Step 4: Cut and bake
Cut out cookies (I use 3″ rounds), space them an inch apart, bake 8–11 minutes, rotating halfway. They’re done when centers just set. Let them cool on the pan for 5 minutes, then transfer to a rack.
Step 5: Make the glaze
Whisk confectioner’s sugar with rum and remaining milk until smooth. Once cookies are completely cool, spoon a heaping teaspoon over each and let them dry for about 30 minutes.
Want To Save This Recipe?
Storage Options:
Store at room temp in an airtight container for up to 5 days—if they last that long. Want to freeze? Do it before glazing. They last for a couple of months. Just thaw and glaze when you’re ready to eat. Easy.
Variations and Substitutions:
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No rum? Sub vanilla or orange juice in the glaze.
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Gluten-free? A 1:1 GF flour blend works fine.
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Add candied ginger or orange peel for a chewy surprise.
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Prefer maple? Maple syrup in the glaze makes them cozy-er.
What to Serve with Orange Gingerbread Cookies with Rum Glaze?
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Spiced tea or hot cider—the ultimate cozy combo.
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Espresso—balances sweetness and feels grown-up.
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Eggnog or mulled wine—if it’s holiday season, why not?
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A cheese board—brie and orange spice is surprisingly delightful.
Frequently Asked Questions:
Can I skip the chilling?
You can, but they’ll spread and get thin. Chilling keeps them thick and chewy.
Is the glaze okay for kids?
Small amounts of rum, but skip it for kids. Vanilla works just as well.
Don’t have a food processor?
No worries. Use a mixer or mix by hand. Just cut butter into dry ingredients till coarse sand texture.
There you go—Orange Gingerbread Cookies with Rum Glaze that feel like a warm hug in snowy weather. I hope you bake them, taste them, and remember something good—maybe your own holiday moment. Would love to hear if you try them (or dunk one in tea like my grandma did).
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Orange Gingerbread Cookies with Rum Glaze
Ingredients
For the Gingerbread Cookies:
- ¾ cup dark brown sugar packed
- 2 tablespoons fresh orange zest from 1 orange
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ½ teaspoon ground cloves
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons unsalted butter 1½ sticks, slightly softened and cut into 12 pieces
- ¾ cup molasses
- 2 tablespoons milk
For the Rum Glaze:
- 2 cups confectioners’ sugar
- 2 tablespoons dark rum
- 2 tablespoons milk
Instructions
Prepare Baking Sheets and Preheat Oven:
- Position oven racks to the upper- and lower-middle slots. Preheat to 350°F (175°C). Line two large baking sheets with parchment paper.
Blend Sugar and Zest:
- In a food processor, combine the brown sugar and orange zest. Process for approximately 30 seconds or until thoroughly integrated and aromatic.
Incorporate Dry Ingredients:
- Add the flour, cinnamon, ginger, cloves, baking soda, and salt to the sugar mixture. Process briefly to blend the ingredients evenly.
Add Butter and Process:
- Distribute butter pieces over the flour mixture in the food processor. Process until the mixture resembles coarse sand, about 15 seconds.
Incorporate Wet Ingredients:
- Add the molasses and 2 tablespoons of milk. Process until a cohesive and evenly moistened dough forms.
Roll Out Dough and Chill:
- Divide the dough into two portions. Roll each portion between sheets of parchment paper to ¼-inch thickness. Transfer to the refrigerator for a minimum of 1 hour, or freeze for 15–20 minutes, until firm.
Cut and Bake Cookies:
- Once chilled, remove parchment and cut out cookies using a 3-inch round cutter. Place cookies on prepared baking sheets, spacing them 1 inch apart. Bake for 8–11 minutes, rotating the pans halfway through. Cookies should be set in the center when done. Cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely.
Prepare the Rum Glaze:
- In a medium mixing bowl, whisk together the confectioners’ sugar, dark rum, and remaining 2 tablespoons of milk until smooth.
Glaze the Cookies:
- Once the cookies are completely cooled, apply a heaping teaspoon of glaze to each one. Allow glaze to set for at least 30 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
