Orange Gingerbread Cookies with Rum Glaze



  1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
  2. 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.
  3. Divide dough in half and roll into ¼ inch thickness between two sheets of parchment paper. Place in refrigerator at least one hour or place in the freezer for 15 to 20 minutes, until firm.
  4. Once firm, remove parchment from dough and cut out cookies using a 3 inch round cutter. Place on prepared baking sheets spacing cookies 1 inch apart. Bake until centers are just set, 8 to 11 minutes. rotating the baking sheets halfway through. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
  5. In a medium bowl, whisk together confectioners sugar, rum, and remaining 2 tablespoons milk until smooth. Spread a heaping teaspoon of glaze on each cookie; let dry 30 minutes before serving.

Yields: about 30 cookies

Printed From: