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Hot Buttered Rum Cookies


Hot Buttered Rum Cookies are the happy result of what can I do with the extra buttered rum batter I don’t want to freeze?

Hot Buttered Rum Cookies on white standHot Buttered Rum Cookies on white stand

Butter and brown sugar are the base of pretty much all of my favorite cookies. So with some leftover buttered rum batter hiding in my refrigerator I couldn’t let it go to waste.

Mixing in some egg, a little flour, and baking soda I had a rich delicious, soft, gingersnap-like cookie on my hands that disappeared almost before they could cool on the pan.

Hot Buttered Rum Cookies

The cinnamon, nutmeg, clove, and cardamom are such a fragrant and flavorful combination combined with butter and brown sugar. These cookies tasted so much like my favorite holiday drink that I would have sworn there was rum in them. But not a drop was used.

After the first batch, I thought maybe I had a happy accident on my hands. It happens. So I mixed up another batch of Hot Buttered Rum batter and made the cookies again.

It was not an accident. Delicious rich, toffee, and spice flavors in a crispy yet chewy cookie. This time I snapped some photos before they disappeared.

One of my favorite things about this recipe is you can make a small batch quick and easily. You are pulling warm tasty cookies out of your oven in no time at all.

If you prefer a Gluten-Free cookie I did test that for you and simply substituted the all-purpose flour for a combination of brown rice and almond flour. It works great.

spice cookies on baking tray with parchmentspice cookies on baking tray with parchment

Hot Buttered Rum Cookie Ingredients

cookies on white stand with floral napkincookies on white stand with floral napkin

Hot Buttered Rum Cookies

  1. Cream together the buttered rum mix, egg, and vanilla. Add the dry ingredients and mix to combine thoroughly. Chill the mixture in the refrigerator for at least 1 hour.
  2. Preheat oven to 325°F degrees. Scoop tablespoon size portions of the mixture and roll into balls. Place on a silpat or parchment-lined baking sheet. Bake 10 minutes, just until the cookies look slightly cracked across the top.
  3. They should still be soft when they are removed from the oven. Smack the pan down hard once or twice on the countertop to help them settle. Let cool on the baking sheet for 2-3 minutes before removing to a wire cooling rack. Enjoy!

Hot buttered rum cookiesHot buttered rum cookies

Cookie Recipes

When baking cookies you aren’t likely to find me in the kitchen for hours. I go for simple ingredients and quick and easy. I do have a few favorites that fit that category.

You only need a handful of ingredients to make these chewy, chocolate and peanut butter-filled Peanut Butter Cookie Cups!

Everyone’s favorite old-fashioned peanut butter cookies, these very simple to make four-ingredient peanut butter cookies are a kid and adult favorite whether you choose to make them with or without the added chocolate.

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Servings: 12 cookies

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* GLUTEN FREE ALTERNATIVE

  • Cream together the buttered rum mix, egg, and vanilla. Add the dry ingredients and mix to combine thoroughly. Chill the mixture in the refrigerator for at least 1 hour.

  • Preheat oven to 325°F degrees. Scoop tablespoon size portions of the mixture and roll into balls. Place on a silpat or parchment lined baking sheet. Bake 10 minutes, just until the cookies look slightly cracked across the top.

  • They should still be soft when they are removed from the oven. Smack the pan down hard once or twice on the countertop to help them settle. Let cool on the baking sheet for 2-3 minutes before removing to a wire cooling rack. Enjoy!

Calories: 49kcal · Carbohydrates: 7g · Protein: 2g · Fat: 2g · Saturated Fat: 0.3g · Polyunsaturated Fat: 0.1g · Monounsaturated Fat: 0.2g · Cholesterol: 16mg · Sodium: 95mg · Potassium: 17mg · Fiber: 1g · Sugar: 0.2g · Vitamin A: 22IU · Calcium: 8mg · Iron: 0.4mg

{originally posted 11/10/12 – recipe notes and photos updated 9/13/22}

hot buttered rum mixhot buttered rum mix

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