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Gingerbread Tiles with Rum Butter Glaze

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These gingerbread tiles are a festive holiday treat featuring bold spices, a hint of orange zest, and a decadent rum butter glaze. Perfect for gifting, cookie swaps, or cozy evenings, they combine crisp edges, tender crumb, and beautiful stamped patterns for a show-stopping cookie.

Ingredients

Scale
  • 3 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup unsalted butter, softened
  • 2/3 cup light brown sugar, packed
  • 3/4 cup molasses
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest (optional)
  • For the Rum Butter Glaze:
  • 1/4 cup unsalted butter, melted
  • 1 cup powdered sugar, sifted
  • 2 tablespoons dark rum (or milk for non-alcoholic)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Set out all ingredients and let butter and egg come to room temperature. Line baking sheets with parchment paper. Preheat oven to 350°F (175°C).
  2. In a large bowl, sift together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Stir to combine.
  3. In a separate bowl, beat softened butter and brown sugar until light and fluffy (about 3 minutes).
  4. Beat in egg, molasses, vanilla extract, and orange zest until fully incorporated.
  5. Gradually add dry ingredients to wet, mixing on low speed. Dough will be thick and sticky. If too wet, add 2-3 tablespoons extra flour.
  6. Wrap dough in plastic wrap and refrigerate for at least 30 minutes (up to 2 hours).
  7. On a lightly floured surface, roll dough to 1/4 inch thickness. Dust cookie stamps/cutters with flour. Press patterns into dough, then cut into 2×2 inch tiles.
  8. Place tiles on prepared baking sheets, spacing 1 inch apart. Bake for 10-12 minutes, until edges are firm and centers are just set.
  9. Transfer cookies to wire rack and let cool completely before glazing.
  10. For the glaze: Melt butter in a small saucepan over low heat. Stir in powdered sugar, rum, vanilla, and salt. Whisk until smooth and slightly thickened.
  11. Brush glaze over cooled cookies, letting it pool into the stamped grooves. Allow glaze to set for 10-15 minutes.
  12. Serve or store: Once glaze is set, stack tiles on a platter or pack in a tin for gifting. Flavor deepens overnight.

Notes

Chill dough for best pattern definition. Flour your stamps to prevent sticking. For gluten-free, use a 1:1 blend. For dairy-free, use vegan butter and plant-based milk. Glaze can be made alcohol-free by substituting rum with milk or juice. Tiles freeze well before glazing. For crisp tiles, bake slightly longer; for softer centers, underbake by a minute.

Nutrition

Keywords: gingerbread, holiday cookies, rum glaze, Christmas, spiced cookies, edible gifts, gingerbread tiles, festive baking

Find it online: https://blipflavor.com/gingerbread-tiles-recipe-easy-holiday-treats-with-rum-butter-glaze/