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?

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

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!

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

5 from 1 vote

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?

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Prep Time: 5 mins

Cook Time: 10 mins

1 hr

Total Time: 1 hr 15 mins

Servings: 12 cookies

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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

Note: The Hot Buttered Rum Mix is need as the creamy base for these cookies. Click here for that recipe.

Nutrition

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

Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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