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?
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.
Hot Buttered Rum Cookie Ingredients
- hot buttered rum mix
- egg yolk
- vanilla or rum extract
- all-purpose flour
- baking soda
- kosher salt
Hot Buttered Rum Cookies
- 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!
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.
Hot Buttered Rum Cookies
Ingredients
- ¾ cup hot buttered rum mix softened
- 1 egg yolk
- ½ teaspoon vanilla or rum extract, if you have it
- ½ cup all-purpose flour*
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
*Gluten-Free Alternative
- ¼ cup brown rice flour
- ¼ cup almond flour
Instructions
- 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!
Notes
Nutrition
{originally posted 11/10/12 – recipe notes and photos updated 9/13/22}
Lisa says
This morning, even here in FL, there's a chill in the air. One of these cookies would be a perfect breakfast accessory.
Maybe tomorrow's breakfast will be the day.
Thanks for sharing!!
Sue/the view from great island says
Pinned, bookmarked, memorized. You've got a good thing going with that hot buttered rum mix!
Pam says
I love hot buttered rum so these cookies are screaming my name!
Averie @ Averie Cooks says
Wow these look and sound amazing! The rum mix, the brown sugar in it, the chewy factor…mmmm! Saw them on FG!
Geni says
These look fantastic Mary! I love when you introduce me to something I have never heard of before! 🙂
krista storoy says
I bet these would taste great to nibble on at a party with the Bot Buttered Rum! Gonna have to try 😉
Jessie Moore says
LOVE These!! Today is National Hot Buttered Rum day so a great day to enjoy them!
Teri says
What is “hot buttered rummix”?
Mary says
I linked to the recipe for Hot Buttered Rum Mix is linked in the cookie recipe ingredients. I hope that helps. Enjoy!
Marla says
Thank you for sharing this recipe! For the second year in the row, I have made this recipe to use up some odds and ins. Crisp and chewy, they do spread quite a bit. In the future, I would increase the flour.
Mary Lynne says
I have rum. What is hot buttered rum mix? Can I make my own with butter and rum?
Mary Younkin says
Here’s the recipe for the hot buttered rum mix, Mary Lynne: https://barefeetinthekitchen.com/hot-buttered-rum/ Enjoy!
Shawn says
For the hot buttered rum mix, am I still adding the water, rum and splash of cream to it? Then that combined is the mix that goes into the cookies?
Mary Younkin says
You ONLY use the butter and sugar mixture in the cookies. Do not add water, rum, or cream. Happy baking!