Super Soft Molasses Cookies

To keep these cookies soft, I recommend storing them
in an airtight container (a plastic bag is fine)
as soon as they're just barely warm.
Add a couple of slices of cut apple
if you plan on keeping them around long.

Ingedients:
2 cups 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 unsalted butter
1/2 cup sugar
1/2 cup dark molasses
1/3 cup dark rum

Directions:
Whisk together the flour, spices, salt and baking soda, and set aside.
In a large bowl, beat together the butter and sugar, then beat in the molasses. Add the dry ingredients alternately with the rum.
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. 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.