Rum Sugar Cookies Recipes

CHEWY RUM SUGAR COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
• 2. In a small bowl, mix all dry ingredients, except sugar. Set aside.
• 3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
• 4. Beat in egg and rum extract.
• 5. Gradually blend in the rest of the dry ingredients. Make sure your mixing thoroughly.
• 6. Roll rounded teaspoonfuls of dough into balls, and roll in colored sugar. Place on lined cookie sheets about 1 1/2 inches apart.
• 7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.

RUM SUGAR COOKIES

Steps:

• Mix together flour, baking soda, salt, baking powder, and butter until the mixture resembles cornmeal.
• Combine eggs, sugar, rum extract, almond extract, and nutmeg until well mixed.
• Pour the egg mixture into the flour mixture. Stir until well blended.
• Divide the dough into two equal halves. Refrigerate the dough for 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place dough on a lightly floured surface. Roll the dough out until it is 1/8 inch thick. Using a cookie cutter cut the dough into cookies (whatever shapes you please).
• Place the cookies on an ungreased baking sheet.
• Bake 7 to 9 minutes.
• When cookies have cooled frost generously with Rum Flavored Icing if using.
• Rum Flavored Icing:.
• Heat butter and milk over a low heat. When melted remove from heat.
• Stir sugar and rum extract into the butter and milk mixture. Use hot water to thin the icing to your desired consistency.

CELEBRITY FOOD STYLIST JESSE SZEWCZYK GIVES THESE HOT BUTTERED RUM SUGAR COOKIES A BOOZY SPIN

Steps:

• In a small saucepan over medium, melt butter. Cooking, stirring often to prevent milk solids from burning, 3-4 minutes or until butter foams, darkens in color slightly and is very fragrant. Immediately pour butter into a medium, heatproof bowl; chill 1½ hours or until mostly resolidified. (It's OK if butter is still slightly soft.) Meanwhile, in a medium bowl, combine flour, salt and baking soda. Set aside. Arrange racks in upper-middle and lower middle positions in oven. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or nonstick baking mats. In a large bowl, combine cooled butter and brown sugar. Beat on medium speed, 2-3 minutes, scraping down sides and bottom of bowl halfway through, until smooth and fully combined. Turn mixer off; add egg, molasses, rum and vanilla. Mix on medium speed 2-3 minutes or until very fluffy and lightened in color. With mixer running on low speed, gradually add flour mixture, beating until just combined. Place granulated sugar in a shallow, wide bowl. Using a medium 1¾-inch (#40) cookie scoop or 2 tablespoons, portion out dough and roll into balls. Roll balls in granulated sugar; place at least 3 inches apart on prepared baking sheets (12 per pan). Bake both sheets 10-13 minutes, swapping positions midway through baking, until cookies are lightly browned. Cool slightly on baking sheets, then transfer to a wire rack and let cool completely. Store cookies in an airtight container up to 1 week.