Spicy Molasses Cookies with Rum Cream Cheese Frosting

Spicy Molasses Cookies

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Step 1

Preheat the oven to 350°F and line baking sheets with baking mats or parchment paper.

Step 2

In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.

Step 3

Using a stand mixer with the paddle attachment, beat the butter, C&H® Granulated Sugar, C&H® Light Brown Sugar and molasses together on medium speed. Mix for about 5 minutes until the mixture is light and fluffy. Be sure to scrape down the sides and bottom of the bowl a few times during this process.

Step 4

Crack the eggs into a liquid measuring cup and add the vinegar. Reduce the speed to low and slowly add the eggs one at a time to the creamed mixture, incorporating the first one completely before adding the second. Scrape the bowl down.

Step 5

Gradually add the dry ingredients about 1 cup at a time. Make sure all ingredients are completely mixed together, scraping the sides of the bowl as needed.

Step 6

This dough is really sticky and may be hard to work with. You may want to chill it for 20-30 minutes before shaping into balls.

Step 7

Add 1/4 cup granulated sugar to a shallow bowl. Roll the dough into ping-pong sized balls.

Step 8

Drop the balls into the remaining ¼ cup of C&H® Granulated Sugar, roll until coated with sugar and then place on the baking sheets about 1-2" apart (about 6 per pan). 

Step 9

Bake for 10-12 minutes, rotating the pan halfway through. The cookies should be a deep golden brown with crackly tops. If the tops haven't started to crack yet, they may need a bit longer.

Step 10

Allow cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack.

Rum Cream Cheese Frosting

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Step 1

In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy.

Step 2

With mixer on low speed, gradually add rum, beating until combined.

Step 3

Gradually add the sifted C&H® Powdered Sugar, beating until smooth. Use immediately or refrigerate until ready to use.

Step 4

Using an offset spatula, spread Rum Cream Cheese Frosting onto each cookie in a swirling motion. Refrigerate until cookies are cool and ready to be decorated.