*The rum gives these cookies a distinctive flavor; we feel it teams well with molasses. However, some of our taste-testers didn't like it, so if you're uncertain, just substitute water.
In a medium-sized bowl, whisk together the flour, spices, salt and baking soda, and set aside. In a large bowl, beat together the butter and sugar, then beat in the molasses. Add the dry ingredients alternately with the rum or water, beating the mixture t
Flour a work surface, and transfer the dough to the floured surface. Roll it out 1/4-inch thick; this is thicker than normal, as you want the cookies to be soft, not snapping-crisp. Cut out 2 1/2- to 3-inch stars (or the shapes of your choice). Gather and
Remember, the more times you re-roll dough, the tougher the cookies will be; try to get as many cookies as possible out of the first rollout. Place the cookies on a parchment-lined or lightly greased baking sheet.
Bake the cookies in a preheated 375°F oven for 11 to 12 minutes, reversing the cookie sheets top to bottom and back to front midway through the baking. When the cookies are done they will have cracked on top, but won't have browned around the edges. Remov
To keep these cookies soft, we recommend storing them in an airtight container (a plastic bag is fine) as soon as they're just barely warm. Add a couple of slices of cut apple if you plan on keeping them around long.