Festive Rum Butter Cookies
These delightful Rum Butter Cookies are a cherished family recipe passed down from my beloved mother-in-law. With a warm aroma of nutmeg and a hint of rum, they evoke the cozy spirit of the holidays without the use of traditional eggnog. Each soft, buttery cookie is generously frosted with a rich rum icing, making them an irresistible treat for gatherings or a sweet indulgence for yourself. Bake up a batch each holiday season to delight family and friends with these scrumptious cookies that can fill your home with joy and love!
N/A
Servings
120
Calories
12
Ingredients
Ingredients
all-purpose flour
2 cups (sifted)
ground nutmeg
2 teaspoons (for flavor)
salt
1/4 teaspoon (added to dry ingredients)
unsalted butter
1 cup (softened)
granulated sugar
3/4 cup (for creaming)
vanilla extract
2 teaspoons (for flavor)
large egg
1 (beaten)
unsalted butter
1/4 cup (for icing)
rum extract
1 teaspoon (for flavor in icing)
vanilla extract
1/2 teaspoon (for flavor in icing)
powdered sugar
2 1/2 cups (sifted)
milk
2-3 tablespoons (to adjust icing consistency)
Instructions
1
In a mixing bowl, sift together the flour, nutmeg, and salt, setting it aside.
2
In a separate large bowl, cream together 1 cup of softened butter and the granulated sugar until the mixture is light and fluffy.
3
Add the vanilla extract and mix until well combined. Beat in the egg until fully incorporated.
4
Gradually add the sifted flour mixture to the wet ingredients, stirring gently until a soft dough forms.
5
Chill the dough in the refrigerator for at least 1 hour to allow flavors to meld and make it easier to handle.
6
Preheat your oven to 350°F (175°C) while the dough is chilling.
7
Once chilled, scoop out 1 tablespoon of dough for each cookie, rolling it into balls and placing them on a lined baking sheet.
8
Bake in the preheated oven for 12 to 15 minutes until the edges are lightly golden.
9
Allow the cookies to cool completely on a wire rack before frosting them with the rum icing.
10
For the rum icing, cream the remaining 1/4 cup of butter in a medium bowl and add the rum and vanilla extracts. Mix until smooth.
11
Gradually add the sifted powdered sugar, mixing well after each addition. Adjust the consistency with milk, adding 1 to 2 tablespoons as needed to achieve a smooth spreading consistency.
12
Frost cooled cookies generously with the rum icing and enjoy these festive treats!
Nutrition Information
6g
Fat
18g
Carbs
1.2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Festive Rum Butter Cookies?
They are soft, buttery holiday cookies flavored with nutmeg and topped with a rich rum icing.
What is the main flavor profile of these cookies?
These cookies feature a warm aroma of nutmeg combined with a hint of rum flavor in the icing.
How long should the dough be chilled?
The dough should be chilled in the refrigerator for at least 1 hour to allow flavors to meld and make it easier to handle.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) while the dough is chilling.
How long do the Festive Rum Butter Cookies take to bake?
Bake the cookies for 12 to 15 minutes until the edges are lightly golden.
Does this recipe include eggnog?
No, these cookies evoke the spirit of the holidays without the use of traditional eggnog.
How many calories are in one cookie?
Each cookie contains approximately 120 calories.
What is the fat content of these cookies?
Each cookie contains about 6g of fat.
How many carbohydrates are in each cookie?
There are 18g of carbohydrates per cookie.
What is the protein content of these cookies?
Each cookie provides 1.2g of protein.
How much flour is needed for this recipe?
You will need 2 cups of sifted all-purpose flour.
How much nutmeg is used in the dough?
The recipe calls for 2 teaspoons of ground nutmeg for flavor.
What kind of sugar is used for creaming with butter?
The recipe uses 3/4 cup of granulated sugar for the creaming process.
How much butter is used in the cookie dough?
The dough requires 1 cup of softened unsalted butter.
Is there an egg in the recipe?
Yes, one large beaten egg is included in the dough.
How much vanilla extract goes into the cookie dough?
Two teaspoons of vanilla extract are added to the dough.
What are the ingredients for the rum icing?
The icing consists of 1/4 cup butter, rum extract, vanilla extract, 2 1/2 cups powdered sugar, and milk.
How much rum extract is used for the icing?
The icing requires 1 teaspoon of rum extract for flavor.
How much powdered sugar is needed for the icing?
You will need 2 1/2 cups of sifted powdered sugar.
How much butter is used specifically for the rum icing?
The icing uses 1/4 cup of unsalted butter.
What is the total number of ingredients in this recipe?
There are 12 ingredients in total used to make the cookies and icing.
How do you adjust the consistency of the icing?
Adjust the consistency by adding 1 to 2 tablespoons of milk as needed to achieve a smooth spreading consistency.
How much dough should be used for each cookie?
Scoop out 1 tablespoon of dough for each cookie and roll it into a ball.
When should I frost the cookies?
Allow the cookies to cool completely on a wire rack before frosting them with the rum icing.
Who is the original source of this recipe?
This is a cherished family recipe passed down from a beloved mother-in-law.
Is salt used in the dough?
Yes, 1/4 teaspoon of salt is sifted together with the flour and nutmeg.
What type of butter should be used?
The recipe specifies using unsalted butter for both the dough and the icing.
How should the butter be prepared for the dough?
The butter should be softened to room temperature before creaming it with the sugar.
What preparation is needed for the powdered sugar?
The powdered sugar should be sifted to ensure a smooth icing without lumps.
How much vanilla extract is in the icing?
The icing contains 1/2 teaspoon of vanilla extract.