Embossed Spice Cookies with Butter Rum Glaze

from ButterYum

makes 25 cookies (2.75-inch)

INGREDIENTS

COOKIES:

• • 6 tablespoons unsalted butter, room temperature

  • 1/3 cup PLUS 2 tablespoons packed brown sugar

  • 1/4 cup molasses

  • 1 large egg

  • 1 3/4 cups PLUS 2 tablespoons all purpose flour

  • 1 tablespoon dutch-processed cocoa powder, sifted

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cardamom

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon finely ground black pepper

  • 1/4 teaspoon fine salt

GLAZE:

• • 2/3 cup confectioners sugar, sifted

  • 1 tablespoon melted butter

  • 1 tablespoon rum

  • 1/2 teaspoon pure vanilla extract

DIRECTIONS

TO MAKE THE COOKIES:

• 1. In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and molasses on medium speed for 2 minutes, until light and fluffy, scraping bowl as needed; add egg yolk and mix until fully combined.

  2. In a mixing bowl, whisk together all the remaining cookie ingredients (do not add the glaze ingredients).

  3. Slowly add the dry ingredients to the mixer set on low speed and mix until no traces of dry ingredients remain.

  4. Roll dough to 1/4-inch thickness between two sheets of wax paper, then peel the top layer of waxed paper off and use embossed roller to imprint pattern.

  5. Use desired cutter to cut shapes, then carefully remove scraps but don’t attempt to move the cutouts (place scraps into an airtight container or zip-top bag until you have enough to reroll).

  6. Carefully place waxed paper with cutouts onto sheet pan and chill for at least 30 minutes.

  7. Preheat oven to 325F and place rack in center position.

  8. Remove chilled cutouts from refrigerator place cutouts on prepared sheet pans; bake for 9-10 minutes, leaving at least 1-inch of space between cookies (12 cookies per sheet)..

  9. Bake for 9-10 minutes; remove from oven and rest for 5 minutes before glazing.

TO MAKE THE GLAZE:

• • While the cookies are baking, make the glaze by whisking confectioners sugar, melted butter, rum, and pure vanilla extract together in a small bowl; cover with wet towel to keep from drying.

  • Brush an even layer of glaze on cookies while they’re still warm (about 5 minutes after the cookies are removed from the oven).

  • Allow glaze to set before serving cookies, about 30 minutes.

NOTES

• • Roll cookie dough between layers of wax paper (or parchment paper) instead of dusting counter and rolling pin with flour which can make the dough scraps too dry to reuse.

  • Cookie dough can be made ahead and chilled in an airtight container for a day or two or frozen for up to a month. Allow the dough to come to room temperature (in its storage container) before rolling (don’t forget to chill cutouts for 15-20 minutes before baking).

  • To bake cookies ahead, do not glaze. Store unglazed cookies in airtight container between layers of waxed paper and chill or freeze. Thaw overnight in container, then gently reheat cookies in warm oven before glazing.

  • Cookies are best served within 24 hours of glazing (after that, the glaze will either turn gooey or it will crystalize and look chalky).

adapted from embossedco.com