Galettes à la mélasse et au rhum


Note: The addition of rum to these spicy cookies helps keep them soft.

Yield : eighteen 3-inch cookies.


  • 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 5 tablespoons (2 1/2 ounces) unsalted butter
  • 1/2 cup (3 1/2 ounces) sugar
  • 1/2 cup (6 ounces) molasses
  • 1/3 cup (2 1/2 ounces) dark rum


  1. Whisk together the flour, spices, salt and baking soda, and set aside.
  2. In a large bowl, beat together the butter and sugar, then beat in the molasses.
  3. Add the dry ingredients alternately with the rum.
  4. Using a cookie or muffin scoop, scoop out round balls of dough somewhere in size between a ping-pong ball and a golf ball, and place the balls on a parchment-lined or lightly greased baking sheet.
  5. Bake the cookies in a preheated 375°F oven for 11 to 12 minutes, until they crack on top but haven’t yet browned around the edges.

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