Friday, December 30, 2016

Soft & Chewy Rum Crinkle Cookies


This Christmas I was all about the rum and eggnog flavors. I loved this wonderfully soft Rum Crinkle Cookie. They are sweet, soft and chewy, and packed full of that wonderful rum flavor.


If you are a fan of the butter rum flavoring in desserts, you will love this cookie.


Enjoy!


Notes: I skipped rolling my cookies in the sugar just to save some time on a busy Christmas cookie baking day. They turned out delicious without it, but I'm sure they are just as good with it, too. I used a concentrated Butter Rum Oil by Lorann Oils. Keep in mind if you use a concentrated oil that they are stronger than regular rum extract. In my case they were 4 times as strong, so I had to reduce the amount down to 1/4 of what was called for.

Soft & Chewy Rum Crinkle Cookies
Makes 3 dozen
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Ingredients:
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 1 cup butter, softened
  • 1 egg
  • 2 teaspoons rum or rum extract
  • 2 1/2 cups flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cream of tartar
  • For rolling:
  • 1/4 cup granulated sugar
  • 3/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1/8 tsp cloves
Directions:
  1. Preheat oven to 325F.
  2. Cream together the butter and sugars until smooth and fluffy. Add the egg and rum (or extract,) and mix together until smooth.
  3. Add the dry ingredients and mix on low until well combined.
  4. Roll dough into 1 inch balls. Roll the dough balls in the sugar mixture. Chill for 30 minutes, then place dough balls on a parchment lined cookie sheet, 2 inches apart.
  5. Bake for 9-10 minutes or until the tops are crackled and the edges are set.
Recipe from The Baker Chick.

1 comment:

  1. Ali, these cookies are so perfect! I can hardly wait to try them. Have a very Happy New Year - many blessings to you and yours in 2017!
    Sinea♥

    ReplyDelete

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