Soft & Chewy Rum Cookies

Imagine taking the Hot Buttered Rum I wrote about before and then transforming it into cookie form. The spicy, buttery flavour blends so well with the Rum that a batch will not last long in any household.


1/2 cup sugar

1 cup brown sugar

1 cup butter, softened

1 egg

2 teaspoons rum or rum extract

2 1/2 cups flour

2 teaspoons baking soda

1/4 teaspoon salt

2 teaspoons cream of tartar

For rolling:

1/4 cup granulated sugar

3/4 tsp ground nutmeg

1/4 tsp ground cinnamon

1/8 tsp cloves


Preheat oven to 160C.

Cream together the butter and sugars until smooth and fluffy. Add the egg and rum (or extract,) and mix together until smooth.

Add the dry ingredients and mix on low until well combined.

Roll dough into 3cm balls. Roll the dough balls in the sugar mixture. Chill for 30 minutes, then place dough balls on a parchment lined cookie sheet, 6 cm apart.

Bake for 9-10 minutes or until the tops are crackled and the edges are set.

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