Molasses Cookies with Coconut, Rum, and Ginger

 Molasses cookies have been one of my favorites for a long time.  I think of them as sturdy, seriously spicy cookies, to be enjoyed in the cooler weather, with a cup of tea or cocoa.  But this version, with their crisp edges and chewy centers have an almost tropical flavor.  The addition of coconut, rum, and candied ginger makes for a special cookie.  They would be great as ice cream sandwiches, filled with mango or pineapple-coconut ice cream.  Or just enjoy them with a glass of milk while we wait for this cold winter weather to lift.

Molasses Cookies with Coconut, Rum, and Ginger
(makes 16 to 20 cookies)
2 cups (8 1/2 ounces) unbleached all-purpose flour
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon freshly-ground nutmeg
1/4 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick, 4 ounces) unsalted butter
1/2 cup (4 ounces) brown sugar
2/3 cup (8 ounces) molasses
3 tablespoons (1 1/2 ounces) dark rum (or use apple juice or water)
1/4 cup finely diced candied ginger
1 cup sweetened flaked coconut
In a medium-sized mixing bowl, whisk together the flour, spices, salt, and baking soda.  In a saucepan set over low heat, or in the microwave, melt together the butter, sugar, molasses, and rum.  Stir the molasses mixture into the flour mixture.  Add the chopped ginger and the coconut.  The dough will be wet and sticky.  Cover and refrigerate the dough, for 30 minutes or longer; it will become quite firm.  While the dough is chilling preheat the oven to 375F.  Lightly grease (or line with parchment) two baking sheets.  Scoop out 2-inch balls of dough, somewhere between the size of a table tennis ball and a golf ball.  (I made mine golf ball size and scaled each piece to about 1.3 ounces.  This yielded 20 cookies).  Place the dough balls on the prepared baking sheets, leaving 2 inches between them.  Flatten them slightly.  Bake the cookies for 11 minutes, until they appear set (but not dark brown) around the edges.  Remove them from the oven and transfer to a rack to cool.  To keep the cookies soft, store them in an airtight container or plastic bag as soon as they are barely cooled.
(from “The King Arthur Flour Cookie Companion-The Essential Cookie Cookbook”)


  • Renee

    Love the tropical flavour these cookies have (rum – yes please!) perfect for taking our minds off the never ending cold days. Have a great weekend!

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