Recipe of the Week: Ginger Rum Molasses Cookies

A sweet and spicy treat to top off the Thanksgiving feast, from the baking classic Baked Explorations.

Joe Froggers, or Ginger Rum Molasses Cookies
yields 36-48 cookies, depending on the size of the cutter

4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 teaspoon baking soda
4 tablespoons (1/2 stick) unsalted butter
1/4 cup vegetable shortening
3/4 cup firmly packaged dark brown sugar
1/4 cup granulated sugar
1 1/4 cups molasses
3 tablespoons dark rum
Course sugar for decor

Baked Note: The original Joe Frogger uses vegetable shortening exclusively. I adapted the recipe to include some butter, but it would be a mistake to take out the shortening entirely. An all-butter cookie, while tasty, will spread more and won't retain the same bite over time. In other words, an all-butter cookie would not be a Joe Frogger, and that would be a shame. If you prefer a chewy cookie, bake for 8 minutes; if you like a crispier cookie, err on the 12-minute side.

Whisk the flour, salt, ginger, nutmeg, cloves, and baking soda together. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening together until there are no visible lumps. Add both sugars and beat just until incorporated. Scrape down the bowl, add the molasses, and beat until the mixture is uniform in color.

Prepare 1/3 cup very hot water. Add the flour mixture to the butter mixture, alternating with the hot water, in three parts, beginning and ending with the flour mixture. Scrape down the bowl, add the rum, and mix for 15 seconds. Cover the bowl and chill for at least 3 hours or overnight.

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Dust a work surface with a sprinkling of flour. Roll the dough into a 1/4-inch thick round. Cut out the cookies with a 2- to 3-inch round cookie cutter, and transfer them to the prepared baking sheets. Sprinkle a tiny bit of sanding sugar onto each cookie.

Bake the cookies for 8 to 12 minutes, until they are set. Place the baking sheet on a wire rack to cool for 5 minutes. Use a spatula to transfer the cookies to the rack to cool completely. Store in an airtight container for up to 3 days.

Baked Explorations, by Matt Lewis and Renato Poliafito. Photography by Tina Rupp. Stewart Tabori & Chang, $29.95