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