Rum-Glazed Soft Gingerbread Cookies

Steps

1. 1

   Place the room-temperature butter, packed dark brown sugar, and molasses in the bowl of an electric stand mixer. Beat on medium speed until smooth, about 2 minutes.

   Start 2-minute timer
2. 2

   Add the egg yolk and beat until it is completely incorporated into the butter mixture.

3. 3

   Over a large mixing bowl, sift the flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves, black pepper, and table salt through a large-mesh sieve. Add the coarse sea salt directly to the sifted flour mixture.

4. 4

   Add the flour mixture to the butter mixture. Beat on low speed only until the flour is fully incorporated; do not overmix.

5. 5

   Turn the dough onto a lightly floured work surface and knead it gently just until cohesive. Place it on a sheet of parchment paper and roll it evenly to 1/4-inch thickness.

6. 6

   Transfer the rolled dough, still on the parchment, to a cookie sheet. Refrigerate for at least 30 minutes so the dough firms before stamping.

   Start 30-minute timer
7. 7

   Preheat the oven to 375°F (190 °C) (190°C (375 °F)). Line two baking sheets with parchment paper.

8. 8

   Remove the chilled dough from the refrigerator. If using a cookie stamp without enclosed edges, have a round cookie cutter that is the same size as, or slightly larger than, the stamp ready.

9. 9

   Dip the round cutter and the bottom of the stamp in flour. Press the cutter into the dough, then press the stamp firmly into the dough inside the cutter so the design is deeply imprinted; the dough will puff slightly during baking.

10. 10

    Transfer each stamped round to a lined baking sheet. Repeat with the remaining dough, rerolling scraps as needed until all the dough is used. Regular cookie cutters may be used without stamping if desired.

11. 11

    Bake the cookies for 5 minutes, then rotate the baking sheets. Bake for another 4–5 minutes, or until the cookies feel firm to the touch. Do not bake longer than 10 minutes, because they continue to firm as they cool.

    Start 5-minute timer
12. 12

    While the cookies bake, sift the confectioners' sugar and cinnamon for the glaze into a small bowl.

13. 13

    Add the melted butter, dark rum or lemon juice, and warm water. Whisk until smooth. The glaze should have the consistency of maple syrup; if it is too thick, whisk in a small amount of hot water. It will thicken slightly as it cools.

14. 14

    Remove the cookies from the oven and let them cool on the baking sheets for 1 minute.

    Start 1-minute timer
15. 15

    Transfer the cookies to a cooling rack and let them cool for 4 more minutes. While they are still warm, brush the rum-butter glaze over the tops with a pastry brush.

16. 16

    Serve and enjoy.