Orange Gingerbread Cookies with Rum Glaze

Soft gingerbread cookies with a hint of orange and a kick of rum make these cookies the perfect grown-up version of the classic gingerbread cookie. This past weekend while shopping at the grocery store I saw the Holiday Cookie magazine from America’s Test Kitchen. I stood in the aisle and looked through a few of the mouth watering pages-I had to buy it. I love all of the recipes I have tried from Cook’s Illustrated, so I knew I would not be disappointed. These spicy gingerbread cookies are the first recipe that I have tried from the magazine, and they were a hit! 🙂 This is the ultimate gingerbread cookie, packed with so much flavor your taste buds will sing.

Orange Gingerbread Cookies with Rum Glaze

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  • ¾ cup packed dark brown sugar
  • 2 tablespoons grated zest from 1 orange
  • 3 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1 tablespoon ground ginger
  • ½ teaspoon ground cloves
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 12 tablespoons (1 ½ sticks) unsalted butter, cut into 12 pieces and softened slightly
  • ¾ cup molasses
  • 4 tablespoons milk, divided
  • 2 cups confectioner’s sugar
  • 2 tablespoons dark rum


  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.

Source: America Test Kitchen Holiday Cookies 2010

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13 Responses to Orange Gingerbread Cookies with Rum Glaze

  1. I haven’t made gingerbread cookies yet this year, but will definitely have to try this recipe. The glaze looks so yummy too! Thanks for sharing 🙂

  2. Tiffany says:

    Rum! Sounds great! And the orange-gingerbread combo sounds yummy.

  3. Catherine says:

    These are so pretty and simply looking! Love the rum addition!

  4. Gitte says:

    Beautiful photo and your Gingerbread cookies look super delicious.

  5. Great, your delicious cookies caused my husband to go…”are you going to make those for Christmas?” Thanks for making such wonderful looking goodies, now I have to make them!!! 😉
    Gorgeous photos!

  6. OMG… those look so awesome!!!!

  7. Patty says:

    These cookies look and sound amazing! Love the rum glaze – I’ll have to top my next festive batch of cookies with some of that. 🙂

  8. Lora says:

    Wonderful cookies. Love the combination of rum and orange.

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  12. E says:

    These are great cookies, but you failed to mention how insanely IMPOSSIBLE the dough is to work with- it was total agony in the kitchen trying to get the cookies cut out, as well as off the pan. I followed the directions to a T, and while they’re tasty, there is no way I will be making them again!

    • Christina says:

      I am sorry to hear that the cookies didn’t turn out for you. I have never had a problem cutting out the dough or getting them off the pan. Did you line your baking sheets with parchment paper? Also did you roll the cookies out between two sheets of parchment paper? That way they won’t stick and will be super easy to cut out.

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