A spicy gingerbread cookie with a hint of orange and finished with a spicy dark rum glaze.
Ingredients
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, softened
¾ cup molasses
2 tablespoons milk (for cookie dough)
2 tablespoons milk (for rum glaze)
2 cups confectioner's sugar
2 tablespoons dark rum
Instructions
Pre-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 two logs, about 2½ inches in diameter. Place in freezer until firm. Slice logs ¼ inch thick and place 1 inch apart on prepared baking sheets.
Bake until centers are just set, 8 to 11 minutes.Cool the cookies on the baking sheets about 3 minutes. Transfer the cookies to a wire rack and cool completely.
In a small bowl, whisk together confectioners sugar, rum, and remaining 2 tablespoons milk until smooth. With a small offset spatula or a butter knife, spread a heaping teaspoon of glaze on each cookie; let dry 30 minutes before serving.
(Adapted from America’s Test Kitchen’s Holiday Cookies 2010)
Recipe by Baking and Eggs at https://bakingandeggs.com/2016/12/28/orange-gingerbread-cookies-with-rum-glaze/