Orange Gingerbread Cookies with Rum Glaze
These Orange Gingerbread Cookies with Rum Glaze combine rich molasses, bright orange zest, and warm spices, topped with a silky rum glaze. A festive twist on a classic holiday cookie!
Servings
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
To make this recipe gluten-free, substitute a certified 1:1 gluten-free all-purpose flour blend for the standard flour. Ensure your baking soda, molasses, and confectioners’ sugar are gluten-free verified, as brands may vary in cross-contamination risk. Chilling the dough is especially important with gluten-free flours to reduce spread.