3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon ground nutmeg

½ teaspoon ground allspice

¾ cup molasses

¾ cup brown sugar

½ cup unsalted butter, softened

½ cup hot water

2 tablespoons rum (or rum extract equivalent)

Cook Mode Prevent your screen from going dark

In a medium bowl, whisk together the flour, baking soda, salt, ginger, cloves, nutmeg, and allspice. Set aside.
In a large bowl, cream the softened butter with the brown sugar and molasses until smooth.
In a separate cup, mix the hot water and rum.
Alternately add the dry ingredients and the liquid mixture to the molasses mixture, beginning and ending with the dry ingredients, mixing just until a soft dough forms.
Cover the dough and refrigerate for at least 2 hours until firm.
Preheat the oven to 190°C. Line baking sheets with parchment paper.
Roll the chilled dough to about ¼-inch thickness on a lightly floured surface. Cut into rounds and place on prepared baking sheets.
Bake for 10–12 minutes, rotating trays halfway through, until edges are set and slightly darkened.
Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Chilling the dough is essential for easy rolling and cutting.

Cookies soften and develop more flavor after a day or two.

Dough can be frozen for up to 2 months.

Roll dough slightly thicker for extra-soft cookies.