Ever tried a meltaway cookie? I had never heard of such a thing until last year. It was the last day of work before holiday break. Productivity was dwindling, I had Christmas carols blasting on Spotify, and I may have been perusing the web for last minute holiday deals. And then, just as I thought, “Krista, you should really get some actual work done today,” I received yet another excuse to lollygag. An email with the best subject line ever appeared in my inbox. It read “Cookies are out!” I popped my head up, looked down the row of cubes, saw my coworker do the same, and we gave each other looks as if to say “This is so happening right now!” So we linked arms and skipped to the cookie plate in the galley. Ok no we didn’t. But oh the excitement at 2pm when you’re stuck at work on the day before Christmas.
The types of cookies were listed in the email and I was struck by this peculiar cookie called a peppermint meltaway. Not knowing which one it was, I grabbed a couple cookies to try. I sunk my teeth into the first cookie, and I just knew. It was the meltaway. I closed my eyes and started to sway while this song played in my head. The only thing that mattered in that moment was me and this heavenly cookie, so buttery, sweet, and fluffy. Like a tiny, soft pillow that literally melted in my mouth.
Now here I am a year later, well aware of the deliciousness that is the meltaway cookie. And I’m ready to give you a unique, seasonal, and boozy take on these little slices of heaven. These Gingerbread Rum Meltaway Cookies with Cream Cheese Frosting are packed with everything you love in a gingerbread cookie PLUS a little spiced rum to really get you in the holiday spirit. Take a plate of these to work on December 23rd and you’ll for sure take the award for Employee of the Year!
I topped these beauties with some homemade cream cheese frosting! Put your creative hat on and add some snowflake designs to the cookie. Fill a regular plastic bag with the frosting, cut the tip off a corner of the bag, and pipe the frosting onto the cookie. Luckily, OXO sent me this really handy decorating kit in celebration of the 2014 Food Blogger Cookie Swap, so my snowflake designing was pretty seamless! More to come on the cookie swap!
- ¾ cup butter, softened
- ⅓ cup confectioner's sugar
- 1 teaspoon vanilla extract
- ¼ cup dark molasses
- 2 tbs dark rum
- 1-1/4 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup cornstarch
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 8 oz cream cheese, softened
- ½ cup confectioners sugar
- 1 tbs butter
- Heat oven to 350.
- In a mixer, cream the butter and sugar. Add in vanilla, molasses and rum. In a large bowl, mix the flour, salt, cornstarch, ginger, allspice, cinnamon, and salt. Gradually add the dry ingredients to the wet, mixing until combined. Refrigerate dough for at least 15 minutes.
- Form dough into 1 inch balls, and place on a lined baking sheet. Bake for 10-12 minutes.
- Transfer cookies to a wire rack to cool.
- In a large bowl, combine the softened cream cheese, butter, and confectioners sugar. Mix until combined.
- Top each cookie with about a tsp of frosting.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 68 Fat: 4.2g Carb: 6.8g Fiber: 0g Protein: .5g Sugar 1.8g Sodium: 44mg
Weight Watchers Points (calculated on member website)
WW: 2 Points Plus