Drunken Molasses Cookies With Ginger!
Yields 18 2 1/2-inch cookies
2 cups + 2 tablespoons all purpose flour
2 1/2 teaspoons freshly microplaned/grated ginger
3/4 teaspoon cloves
3/4 teaspoon allspice
1/2 teaspoon kosher salt
1/4 teaspoon baking soda (sifted to remove lumps)
1/2 cup unsalted, room temperature butter
1/2 cup + 2 tablespoons brown sugar
2/3 cup Crosbys molasses
6 tablespoons dark rum (you may want to add as much as you want, don’t expect to be sober)
Preheat the oven to 375 degrees Fahrenheit and prep a baking sheet with parchment paper. Cream the butter and sugar until fluffy. Add spices and mix. Add flour and baking soda and mix. Pour in molasses and rum, mix until dough forms. It should be very sticky, not dry.
Roll into 1.5″ balls and flatten slightly. Bake for 12-13 minutes until set. The top of the cookie should be all one uniform color, not dark at the edges or light in the middle. Cool on cookie sheet and parchment until a off-set spatula can slide them off (the bottom of the cookie will still be a little sticky). Flip them over for 3 minutes to let the air reach the bottom of the cookie and then enjoy. Keep in an airtight container for up to a week. If they’ll last that long.