Orange Gingerbread Cookies with Rum Glaze
These Orange Gingerbread Cookies with Rum Glaze are warmly spiced cookies made with molasses, orange zest, and a smooth rum glaze for a festive treat that feels bright, cozy, and beautifully balanced.
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Servings: 0
Ingredients
For the Cookies
- 3/4 c packed dark brown sugar
- 2 tbsp grated orange zest
- 3 c all-purpose flour
- 1 tbsp cinnamon
- 1 tbsp ground ginger
- 1/2 tsp ground cloves
- 3/4 tsp baking soda
- 1/2 tsp salt
- 12 tbsp unsalted butter cut into pieces and softened slightly
- 3/4 c molasses
- 4 tbsp milk divided
For the Rum Glaze
- 2 c confectioners’ sugar
- 2 tbsp dark rum
Instructions
Prepare the Cookie Dough
- Adjust the oven racks to the upper- and lower-middle positions and preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
- In the bowl of a food processor, combine the brown sugar and orange zest. Process for about 30 seconds, or until well combined and fragrant.
- Remove the cover and add the flour, cinnamon, ground ginger, cloves, baking soda, and salt. Process until thoroughly combined.
- Sprinkle the softened butter evenly over the dry ingredients. Process for about 15 seconds, or until the mixture resembles coarse sand.
- Add the molasses and 2 tablespoons of the milk. Process until the dough comes together and is evenly moistened.
Roll and Chill the Dough
- Divide the dough in half.
- Roll each half to 1/4-inch thickness between two sheets of parchment paper.
- Refrigerate the rolled dough for at least 1 hour, or freeze for 15 to 20 minutes, until firm.
Cut and Bake the Cookies
- Once the dough is firm, remove the parchment from both sides.
- Cut out cookies using a 3-inch round cutter.
- Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 8 to 11 minutes, rotating the baking sheets halfway through, until the centers are just set.
- Allow the cookies to cool on the baking sheets for about 5 minutes.
- Using a wide metal spatula, transfer the cookies to a wire rack and cool completely to room temperature.
Prepare the Rum Glaze
- In a medium bowl, whisk together the confectioners’ sugar, dark rum, and the remaining 2 tablespoons milk until smooth.
- Spread a heaping teaspoon of glaze over each cooled cookie.
- Let the glaze dry for about 30 minutes before serving.
Notes
To make these Orange Gingerbread Cookies with Rum Glaze gluten free, replace the all-purpose flour with a reliable 1:1 gluten-free baking flour blend that includes xanthan gum or a similar binder. Also confirm that the molasses, confectioners’ sugar, baking soda, spices, rum, and any packaged ingredients are labeled gluten free, since brands may vary or be processed in shared facilities. Because gluten-free dough can be a little more delicate, chill it thoroughly before cutting to help the cookies hold their shape. If your gluten-free flour blend does not already contain a binder, you may need to add a small amount of xanthan gum to improve texture and structure. For anyone with celiac disease or severe gluten sensitivity, use clean food processor parts, bowls, parchment, baking sheets, and utensils to avoid cross-contact.