Gingerbread Rum Meltaway Cookies with Cream Cheese Frosting
Prep time
Cook time
Total time
Serves: 30 cookies
  • ¾ cup butter, softened
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons dark molasses
  • 2 tablespoons dark rum
  • 1-1/4 cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup cornstarch
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 8 ounces cream cheese, softened
  • 3 cups powdered sugar
  • ¼ cup butter
  1. Heat oven to 350 degrees.
  2. In a mixer, cream the butter and sugar. Add in vanilla, molasses and rum. Mix rapidly until a smooth, whipped texture forms. 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.
  3. 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.
  4. Using a stand or hand mixer, combine the softened cream cheese, sugar, and butter until smooth. Frost each cookie.
Recipe by Destination Delish at