These cookies are seasoned with premade Hot Buttered Rum mix for a quick spiced cookie recipe that tastes just like the holiday season!
Why Make this Recipe
- Fun Flavor: These cookies are such a fun and unique flavor!
- 20 Minutes: This dough takes about 10 minutes to make and about 10 minutes to bake. You’ll have freshly baked cookies in just about 20 minutes!
- Easy: Some cookie recipes need resting, rolling, or other difficult techniques. This recipe simply calls for you to mix the dough and bake.
What Do I Need to Make this Recipe?
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Brown Sugar: I use dark brown sugar because it has a more molasses-y taste. I would recommend dark brown, but light brown sugar will work in a pinch
- Rum: I use a Spiced Rum.
- Hot Buttered Rum Mix: You cannot make this recipe without the amazing Hot Buttered Rum Mix by The Spice Hunter! This is a powdered mix that combines with rum to make Hot Buttered Rum. It is delightful and very affordable on their website!
Tools
- Cookie Sheet: Use an ungreased cookie sheet
- Mixing Bowl: A large bowl
- Cookie Scoop: I use a 1.5” cookie scoop
- Electric Hand Mixer: You can also use a stand mixer or mix by hand if necessary
How to Make this Recipe
Step 1: Make the Dough
Preheat your oven to 325 degrees Fahrenheit.
In a medium bowl, use an electric hand mixer to combine the butter, granulated sugar and brown sugar for about 1 minute.
Add the egg and rum and beat again until just combined.
Add the baking soda, salt, all purpose flour, and hot buttered rum mix and mix by hand until the dough comes together.
Step 2: Scoop and Bake
Use a 1.5” cookie scoop to scoop the cookies onto a baking sheet. Bake in the oven for 9-10 minutes. Allow the cookies to cool, and enjoy!
Expert Tips
- While I love large cookies, these cookies don’t bake correctly when made into a larger form, so I would recommend sticking to small cookies for this recipe
- For more buttered rum flavor, you can also roll the cookies in the hot buttered rum mix before baking, similar to a snickerdoodle.
- If your cookies start getting stale, add a piece of white bread into the ziploc bag with them. It will keep them fresh for longer.
- You can keep baking the cookies for a few more minutes, which will result in crispier bottoms with soft middles.
- If you want a stronger rum taste, you can also use ½-1 tsp of rum extract.
Recipe FAQs
Once they are baked, no you cannot. The alcohol in the rum bakes off when being cooked in the oven.
No, you unfortunately cannot. Though they seem similar, baking soda and baking powder are different and are used in different instances.
Baking soda is meant to be used in recipes that include a large amount of brown sugar, lemon juice, buttermilk, or molasses. This recipe will not turn out the same if you use baking powder.
The Spice Hunter is a company that has delightful spices and spice blends from all around the world. One of my favorite products of theirs is their Hot Buttered Rum!
It makes for a delicious warm drink, but also is fantastic when mixed into baked goods such as these Hot Buttered Rum Cookies.
Did you like this recipe for Hot Buttered Rum Cookies? If so, make sure to check out these other recipes I picked out just for you:
If you make this recipe at home, leave a review/comment on this post letting us know what you thought!
And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.
Hot Buttered Rum Cookies
Equipment
- Mixing Bowl
- Wooden Spoon
- Electric Hand Mixer/Stand Mixer
- Cookie Sheet
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 1 egg
- 2 tbsp rum
- 1 tsp baking soda
- ¼ tsp salt
- 1 ½ cups all purpose flour
- 1 ½ tbsp hot buttered rum mix
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- In a medium bowl, use an electric hand mixer to combine the ½ cup butter, ½ cup granulated sugar and ½ cup brown sugar for about 1 minute.
- Add 1 egg and 2 tbsp rum and beat again until just combined.
- Add 1 tsp baking soda, ¼ tsp salt, 1 ½ cup all purpose flour, and 1 ½ tbsp hot buttered rum mix and mix by hand until the dough comes together.
- Use a 1.5” cookie scoop to scoop the cookies onto a baking sheet. Bake in the oven for 9-10 minutes. Allow the cookies to cool, and enjoy!
Notes
- Brown Sugar: I use dark brown sugar because it has a more molasses-y taste. I would recommend dark brown, but light brown sugar will work in a pinch
- Rum: I use a Spiced Rum.
- Hot Buttered Rum Mix: You cannot make this recipe without the amazing Hot Buttered Rum Mix by The Spice Hunter! This is a powdered mix that combines with rum to make Hot Buttered Rum. It is delightful and very affordable on their website!
- While I love large cookies, these cookies don’t bake correctly when made into a larger form, so I would recommend sticking to small cookies for this recipe
- For more buttered rum flavor, you can also roll the cookies in the hot buttered rum mix before baking, similar to a snickerdoodle.
- If your cookies start getting stale, add a piece of white bread into the ziploc bag with them. It will keep them fresh for longer.
- You can keep baking the cookies for a few more minutes, which will result in crispier bottoms with soft middles.
- If you want a stronger rum taste, you can also use ½-1 tsp of rum extract.
Monica says
These look so delicious, and I have to say I LOVE that they are simple to make. Especially around the holidays, although the very involved cookies might tempt me, at the end of the day I need delicious cookies that I can bake fast and in bulk, ha! Very intrigued to try this spice mix!
The Foreign Fork says
So true Monica! Complicated can be fun, but most of the time, simple is best in my opinion. The Hot Buttered Rum mix is delish, both in cookies and in a warm drink! Thanks for the comment 🙂