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Hot Buttered Rum Cookies

Hot Buttered Rum Cookies

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.

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4.5 from 2 votes

Hot Buttered Rum Cookies

These hot buttered rum cookies taste like simple spice cookies, but instead of using vanilla extract, their flavored is enriched with spiced rum.
Course Dessert
Cuisine American
Keyword hot buttered rum cookie recipe, hot buttered rum cookies, rum cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 50 small cookies
Calories 45kcal
Author Stef


Cookie Ingredients

  • 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

Glaze Ingredients

  • 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.


Cookie Directions

  • 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.

Glaze Directions

  • Mix all ingredients and spread or drizzle over cookies.
  • The glaze will harden after a few minutes.


Nutrition Facts
Hot Buttered Rum Cookies
Amount Per Serving
Calories 45 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 6mg2%
Sodium 24mg1%
Potassium 7mg0%
Carbohydrates 7g2%
Sugar 4g4%
Vitamin A 45IU1%
Calcium 4mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Hot Buttered Rum Cookies
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19 comments on “Hot Buttered Rum Cookies”

  1. These look so good. I love the spices in the cookies too and the rum addition sounds right up my street!

    Hope you and your family have a wonderful Christmas!

    Sweet 2 Eat Baking

  2. Stef these sound AMAZING! so yummy i may have to make these to take to the mother-in-laws Christmas dinner. She’s Irish so loves anything with a little booze in it haha.

    Have a wonderful Christmas :D

  3. Liannasays:

    These look so good! I’m going to try them this week. I think I’ll substitute some butter flavoring for some of the milk. Thank you for all the wonderful recipes!

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  5. Janesays:

    Those look absolutely delicious. I could always go for some rum cookies.

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  10. Agnessays:

    If I want to substitute the rum with rum essence, how much do I add?

  11. Mephylesays:

    Wouldn’t the baking time depend a lot on the size? How big did you make them for 14 minutes of baking? Knowing that would help adjust the baking time if I make them larger or smaller than yours. They look delicious, I look forward to trying them!

  12. Sandysays:

    These cookies are great!
    I doubled the recipe and it barley made 50 small cookies.

  13. Sandysays:

    6 tablespoons of butter is 90ml just in case anyone wanted it converted….

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  16. Sylviasays:

    I found your blog by chance, after Googling a rum-and-spice cookie recipe, and made your hot buttered rum cookies for Christmas. Just wanted to write and let you know they were absolutely delicious! Soft and crumbly with a crisp exterior, and SO fragrant. I baked the first batch to bring to a family Christmas dinner last night, where they were a huge hit. They’re so good, in fact, that I just baked a second batch! I added a few drops of vanilla extract to mine and a few additional spices (ground ginger, mace, cardamom, and star anise–adjusted the proportions a bit to accommodate these), but was loyal to your recipe otherwise. Thanks so much for sharing!

  17. Martisays:

    I just made these and WOW! Delish. Kinda like really good oatmeal cookies without the oats and raisins. Very good. Thanks so much!

  18. Hello great post, thanks for sharing

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