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Yankee Grandma Gingerbread Cookies 🎄 Old New England molasses gingerbread with a whisper of dark rum, crisp edges and tender centers Dry: 3¾ c (450g) flour • 1 tsp baking powder • ½ tsp baking soda • 1 tsp salt • 2 tsp cinnamon • 2 tsp ginger • ¼ tsp cloves • Optional: pinch fine black pepper (true old-Yankee touch) Wet: 12 Tbsp (170g) butter • ¾ c (160g) dark brown sugar • ¾ c (255g) unsulphured molasses • 1 Tbsp dark rum • 1 egg Method: Melt butter → whisk in sugar, molasses + rum → cool → beat in egg. Whisk dry; stir into wet. Divide, wrap, chill 1–24 hrs. Roll ⅛” (crisp) or ¼” (chewy). Bake 350°F, 8–12 min until edges set. Optional glaze: 1 c powdered sugar + 1–2 Tbsp lemon juice Or decorate with royal icing Notes: Use unsulphured molasses, not blackstrap. Pepper = the old Rhode Island trick. Overnight chill = deeper flavor.