When your family decides that the favorite Christmas treat you should make is fresh ginger molasses cookies, you keep hunting for better and better cookie recipes. And so it was with me this year.
I stumbled on this recipe, http://www.thekitchn.com/thekitchn/recipe/recipe-drunken-molasses-cookies-with-ginger-160363
which adds a little rum to the usual mix. I made the recipe as listed, and decided that both the dough was too wet, and the cookies just lacked something...
The cookies can be scooped, but they are gloppy and won't really form balls. I like my dough a little stiffer not just for forming, but because I like to roll them in a little turbinado sugar just for fun. If you aren't rolling them in sugar, you can chill the dough for a while and it will firm up enough to portion.
Looking at past recipes of other attempts, and just comparing spices and such, I realized I needed to add something, and also, I decided to thicken up the dough a little bit with extra flour.
I added 3/4 tsp of Cinnamon, which as the only spice addition really improved how the rest of the flavors came together. I also added almost an additional cup of flour. I added it in increments as I stirred, and I would say to do the same until you get the consistency that feels right.
Once I got the dough where I wanted it, I used a cookie scoop to measure out balls, and rolled them in turbinado before hitting the cookie sheet.
When they baked, the melted turbinado created this wonderful crisp crust, and the cookie inside was moist and tender. I don't know that the rum added so much, but I used Bicardi Gold. I might try some Captain Morgan's just to see what benefit a spiced rum would give. Overall, I think it was a successful batch, and the family seemed to enjoy them quite a bit.
I still may play with it a little, but I think I have a good place to start.