Dhanson: Created page with "{{RecipeSummary |PrepTime=10 min |CookTime=n/a |Source=[https://www.thevanillabeanblog.com/pan-banging-ginger-molasses-cookies TheVanillaBeanBlog.com] |Yield= |Rating={{unrated}} }} === Ingredients === * 1 tablespoon unsalted butter * Pinch of salt * 1 to 2 tablespoons black strap rum or dark rum (see note) * 1/8 teaspoon ground cinnamon (optional) * 1 1/2 cup confectioners’ sugar * Water, as needed === Preparation === Melt the butter in a medium bowl. Add the salt, r..."

2025-12-12T16:53:10Z

Created page with "{{RecipeSummary |PrepTime=10 min |CookTime=n/a |Source=[https://www.thevanillabeanblog.com/pan-banging-ginger-molasses-cookies TheVanillaBeanBlog.com] |Yield= |Rating={{unrated}} }} === Ingredients === * 1 tablespoon unsalted butter * Pinch of salt * 1 to 2 tablespoons black strap rum or dark rum (see note) * 1/8 teaspoon ground cinnamon (optional) * 1 1/2 cup confectioners’ sugar * Water, as needed === Preparation === Melt the butter in a medium bowl. Add the salt, r..."

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{{RecipeSummary
|PrepTime=10 min
|CookTime=n/a
|Source=[https://www.thevanillabeanblog.com/pan-banging-ginger-molasses-cookies TheVanillaBeanBlog.com]
|Yield=
|Rating={{unrated}}
}}
=== Ingredients ===
* 1 tablespoon unsalted butter
* Pinch of salt
* 1 to 2 tablespoons black strap rum or dark rum (see note)
* 1/8 teaspoon ground cinnamon (optional)
* 1 1/2 cup confectioners’ sugar
* Water, as needed

=== Preparation ===
Melt the butter in a medium bowl. Add the salt, rum, and cinnamon (if using), and whisk to combine. Add the confectioners’ sugar and mix with a spatula until combined, adding water as needed until the desire consistency is reached. Once combined, use a whisk to whisk out any lumps.

'''TIP:''' Making glaze is often a balancing act of getting the water/sugar ratio just right, and that can differ depending on how thin or thick you want the glaze. If you want the glaze thicker, add a tablespoon of confectioners’ sugar at a time (whisking after each addition) until you like the result. If you want it thinner, add a teaspoon or two of water (or rum) at a time.

I like 2 tablespoons of rum here, but if that sounds like too much, you can just do one and use water for the other tablespoon.
You don’t have to add the salt, but I find it helps balance the sweetness of the confectioners’ sugar.

[[Category:Cookies]]
[[Category:Sauces and Spreads]]

Rum-Butter Glaze - Revision history