These RUM GLAZED SOFT GINGERBREAD COOKIES are absolutely DELICIOUS and so full of flavor. A touch of sea salt, a dash of pepper; just perfection. Oh so chewy and fabulous for Christmas baking.
Every year as Christmas rolls around, Mom asks us what cookies we want her to make for our favorite holiday. My brother always says Orange infused Sugar Cookies (secret family recipe until Mom decides to release it to the world), my Dad wants anything and everything, Mom requests Riscotti’s (another Susie Gall recipe straight from my Grandma) from herself, and I’m the wild card. I need more than one. I need no bake cookies, kiss cookies, and peanut butter cup cookies…that’s a given.
But this year I also need these Rum Glazed Soft Gingerbread Cookies. Mom brought these over on a whim the other day and before she knew it Pat and I had eaten EIGHT of them. I’m not proud…I’m just happily full.
I’ll be honest…I’ve never been a huge gingerbread fan. They’re too crunchy. I like my cookies CHEWY. These Soft Gingerbread Cookies are AMAZING, and rightfully so. She adapted the recipe from one of the all-time GREATS, Yotam Ottolenghi. My Dad got her Ottolenghi’s new cookbook, Sweet, for their anniversary and it’s benefited us all as she cooks her way through it. She added some sea salt but otherwise this is his recipe, and it’s brilliant. And SO beautiful, don’t you think??
You can find the press she used to stamp these cookies HERE. So gorgeous. So festive. So PERFECT for Christmas.