Soft and sweet molasses cookies

July 12, 1:12 AMSt. Louis Food ExaminerRachel Whitener

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As a little girl I remember going to the market in the small town where I grew up. It was a tiny one-room building, with five or six aisles, a kind owner and the best meat in town. My memories of the place, which closed years ago, are fond also because I loved the molasses cookies sold there.

Coincidently a recipe for molasses cookies has also carried through several generations in my family. I wrote this version of the recipe in tribute to Rum Month; however, if you opt for the virgin option, the cookies are just as delicious. The rum in this recipe subtly adds a hint of extra spice without overpowering the flavor. The recipe calls for sugar to be sprinkled on the cookies, but powdered sugar works as nicely.

Molasses Rum Cookies

3 cups sifted flour
1/2 cup sugar                                                                                                          
2 tsp. baking soda
1 tsp. salt
1 tbsp. ginger
1 tsp. cinnamon
1/2 cup shortening
1 egg
1 cup molasses
1/2 cup boiling water
1 tbsp. vinegar
1/4 cup rum
Granulated or raw sugar (optional)
Confectioner’s sugar (optional)

Sift together flour, sugar, baking soda, salt, ginger and cinnamon into a large mixing bowl. Add shortening, egg and molasses. Combine water and vinegar in a separate bowl and add to flour mixture. Add rum. Stir lightly to combine ingredients, then beat for 2 minutes. Refrigerate batter for about 1 hour. Using a large spoon, drop dough by spoonfuls onto greased or buttered baking sheet. Use spoon or spatula to flatten dough into thin cookies. Sprinkle with sugar if desired. Bake at 375 degrees for about 10-15 minutes, or until a fork pierced into the dough comes out clean. Do not overcook. Transfer finished cookies to a plate to cool. Sprinkle with confectioner’s sugar if desired.

See more rum recipes here.