Gingerbread Cookies w/Rum Glaze


The best part about the holidays are the amazing spiced treats. These easy to make gingerbread cookies w/rum glaze definitely being one of them.

I feel like spiced cakes, cookies, breads, and pies are slowly gaining wide interest and popularity in America, as are fruitcakes and Christmas puddings. But in Punjab, the holidays mean LOADS of spiced desserts, puddings, and fruitcakes. That said, it almost makes no sense to me that we don’t make gingerbread. I dare say it’s just not widely known there. Which makes no sense to me! It’s ginger, which we use in EVERYTHING, and molasses which just tastes like gud! I think it’s just a matter of time till spiced gingerbread cookies w/rum glaze are a normal Punjabi Christmas cookie.

I love how soft and chewy these cookies are. I’m not a crunchy cookie fan or a sugar cookie fan for the most part, so these soft spiced cookies with a hint of crisp glaze hit the spot with a nice hot cup of coffee. They store surprisingly well in an airtight container for up to 2 weeks. So no big shock, I made a MASSIVE batch of these beauties and sent them off to a number of friends as a holiday pick me up. They’re fun, festive, and don’t need a lot of decorating if you use a fun press like I did. If you do use a press, just make sure to grease it well and create a deep imprint.

It’s been a tough year for so many people in this world, and we’re incredibly lucky to have our health, a roof over our heads, and food on the table. So this holiday, for me, is really about being introspective, doing more of the right things, helping the community more – by staying in, donating, and being a shoulder for those in need. I hope you too, take a moment to help those in need. For those Stateside, Feed America is bringing food to millions of Americans that will go hungry without their help. And they need your help. For those around the world please consider donating to local charities.

Gingerbread Cookies w/Rum Glaze

Course: DessertCuisine: Punjabi FusionDifficulty: Easy


Prep time


Cooking time


Total time


Cook Mode

Keep the screen of your device on


  • Gingerbread Cookies:
  • 6 tbsp unsalted butter, room temperature

  • 1/3 packed cup + 2 tbsp dark brown sugar

  • 1/4 cup black strap molasses

  • 1 tbsp warm water

  • 1 egg yolk

  • 1 3/4 cup all purpose flour

  • 1 tbsp cocoa powder

  • 1/2 tsp baking soda

  • 1 1/4 tsp ground ginger

  • 1/2 tsp ground cinnamon

  • 1/4 tsp ground cloves

  • 1/4 tsp salt

  • 1/8 tsp white pepper

  • 1/4 tsp ground cardamom

  • Rum Glaze:
  • 1 tbsp unsalted butter

  • 1 tbsp dark rum

  • 1 1/2 tbsp warm water

  • 2/3 cup powdered sugar

  • 1/8 tsp ground cinnamon

Equipment/Specialty Items


  • For Cookies:
  • In your stand mixer bowl, add butter, sugar, molasses, and water. With the paddle attachment, beat till smooth.
  • Add egg yolk and beat until smooth.
  • In a medium sized bowl, sift flour, cocoa, baking soda, ginger, cinnamon, cloves, salt, and pepper.
  • Mix cardamom into flour mix.
  • In batches, add the dry ingredients into butter mix and combine well.
  • Once the dough has come together, chill in the refrigerator for thirty minutes.
  • Place it on a clean floured work surface and knead to create a uniformed texture.
  • Roll out the dough so that it is about 1/4 inch thick.
  • Preheat the oven to 350°F. Line baking sheet with parchment paper and set aside.
  • Using your cookie stamp, stamp the dough, creating deep imprints.
  • Using a round cookie cutter cut out the imprinted gingerbread.
  • Transfer the cookies to the lined baking sheets, spaced about 1 inch apart
  • Re-roll the dough and continue to stamp and cut cookies until all the dough has all been used.
  • Bake for 8-10 minutes, rotating the baking sheet halfway through. Don’t worry if they’re a little soft, they will continue to firm up as they cool.
  • Rum Glaze:
  • While the cookies are baking, in a small saucepan melt butter over low heat.
  • Stir in rum and water.
  • Once your mixture begins to lightly simmer remove from heat.
  • Sift in sugar and cinnamon.
  • Stir till smooth. The texture should be of a thin syrup. Add additional water if necessary.
  • Glazing Cookies:
  • Remove cookies from oven and cool for 3-5 minutes.
  • With a pastry or sauce brush, liberally brush the warm cookies with the rum glaze and set on a cooling rack to set.
  • Serve or store in an airtight container.


  • If the dough is too soft, chill.
  • The glaze will thicken as it sits. Heat it up and it should thin. But don’t boil because it will burn off your rum.

Did you make this recipe?

Tag @mistressghee on Instagram and hashtag it #lovemygheespot

Like this recipe?

Follow us @mistressghee on Pinterest

Did you make this recipe?

Follow us on Facebook

Nutrition Facts

7 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 12.6g 19%
    • Saturated Fat 7.6g 35%
  • Cholesterol 61mg 21%
  • Sodium 263mg 11%
  • Amount Per Serving% Daily Value *
  • Potassium 252mg 8%
  • Total Carbohydrate 55.3g 19%
    • Dietary Fiber 1.3g 4%
    • Sugars 28g
  • Protein 3.9g 6%
  • Calcium 4%
  • Iron 13%
  • Vitamin D 53%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Leave a Reply

Your email address will not be published. Required fields are marked *

The Ghee Spot © Copyright 2021. All rights reserved.