Rum Glazed Gingerbread Cookies

Ingredients:

 For the Cookies:
  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup molasses
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger 
    For the Rum Glaze:
    • 1 cup powdered sugar
    • 2 tablespoons rum (or substitute with milk for a non-alcoholic version)
    • 1 teaspoon vanilla extract

      Instructions:

      1. Preheat Oven: Preheat your oven to 350°F (175°C).
      2. Prepare Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and molasses (if using) until well combined. Gradually add the flour, cinnamon, nutmeg, and ground ginger (if using), mixing until a dough forms.
      3. Roll and Stamp Cookies: Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use cookie stamps to press designs into the dough, then cut out the cookies using a round cutter.
      4. Bake: Place the stamped cookies on a baking sheet lined with parchment paper. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
      5. Prepare Rum Glaze: While the cookies are baking, prepare the glaze by mixing the powdered sugar, rum, and vanilla extract until smooth.
      6. Glaze Cookies: Once the cookies are baked and slightly cooled, brush the rum glaze over the top of each cookie. Allow the glaze to set.
      7. Cool and Serve: Let the cookies cool completely on a wire rack before serving.