Leave out these hot buttered rum cookies on Christmas eve and you’ll get a very jolly Santa! These hot buttered rum cookies taste like simple spice cookies (there’s cinnamon, nutmeg, and cloves in the batter), but instead of using vanilla extract, their flavored is enriched with spiced rum. The rum does not overpower (if you want a really strong rum flavor, try my rum balls!); in these cookies, the rum just adds warmth and depth.
I’ve topped the hot buttered rum cookies with a rum glaze. Like the cookies themselves, the glaze just has a hint of rum. If you prefer a more intense rum experience, it’s easy to make the glaze stronger – I explain how in the recipe below.
Hot Buttered Rum Cookies Recipe
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter room temperature
- 1/4 cup sugar
- 1/2 cup light brown sugar
- 1 large egg
- 2 tablespoons spiced rum
- 2/3 cup powdered sugar
- 1 1/4 teaspoons spiced rum
- 1 tablespoon + 1 teaspoon whole milk If you want a stronger rum flavor, add another teaspoon of rum and remove the extra teaspoon of milk.
Preheat oven to 325 F.
In a small mixing bowl, mix flour, baking soda, cinnamon, nutmeg, cloves, and salt.
In a medium-sized mixing bowl, mix butter, sugar, and brown sugar until fully combined.
Mix together egg and rum in a small bowl and then mix into the butter/sugar mixture.
Add flour mixture to wet ingredients and mix until just combined.
Drop tablespoon (or any size you'd like) balls of dough onto a parchment- or Silpat-lined cookie sheet. Be sure to leave a little space around the balls for them to expand while baking.
Bake for 14 minutes or until cookies have puffed up but are dry on top.
Wait for cookies to cool slightly before removing from the cookie sheet. If you remove them too early, they won't come off cleanly.
Mix all ingredients and spread or drizzle over cookies.
The glaze will harden after a few minutes.