Soft Chewy Rum Crinkle Cookies
I love these cookies! Soft & Chewy Rum Crinkle Cookies are sweet, soft and chewy, and packed full of that wonderful rum flavor.
This Christmas I was all about the rum and eggnog flavors. I loved this wonderfully soft Rum Crinkle Cookie. If you are a fan of the butter rum flavoring in desserts, you will love this cookie.
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
Ingredients
For cookie dough:
- 1/2 cup sugar
- 1 cup brown sugar
- 1 cup butter softened
- 1 large egg
- 2 tsps rum or rum extract
- 2 1/2 cups flour
- 2 tsp baking soda
- 1/4 tsp salt
- 2 tsp cream of tartar
For the sugar mixture:
- 1/4 cup granulated sugar
- 3/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/8 tsp cloves
Instructions
- Preheat oven to 325F.
- Cream together the butter and sugars until smooth and fluffy. Add the egg and rum (or extract,) and mix together until smooth.
- Add the dry ingredients and mix on low until well combined.
- 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.
- Bake for 9-10 minutes or until the tops are crackled and the edges are set.
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♥
Very good. I added maple and rum flavoring as well as vanilla.
I’m thinking the oven should be 350 degrees.
12 minutes at 325 and they still aren’t done.