Rum Sugar Cookies Recipes

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.

CHRISTMAS RUM COOKIES

Steps:

• Whisk together the flour, salt, ginger and baking powder. Set aside.
• In a large mixing bowl beat the butter until creamy, approximately 1-2 minutes, add the sugar and beat, beat in the egg, add the vanilla, rum and milk and combine. Then add the whisked flour mixture and combine, wrap the dough in plastic and chill until firm, approximately 1 hour.
• Roll the dough (half at a time if you prefer) out to ¼ inch thick, cut out with your favourite cookie cutters (I used 2-2½ inch / 5-6 cm size cutters) and place on parchment paper lined cookie sheets, sprinkle with granulated or cane sugar and refrigerate while the oven is pre-heating, 15-20 minutes.
• Pre-heat oven to 350F (180C).
• Bake approximately 8-10 minutes or until lightly browned around the edges. Cool 5 minutes on the sheets then move to a wire rack to cool completely. Enjoy!

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-GLAZED SPICE COCKTAIL COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie ingredients until soft dough forms.
• On floured surface, roll dough 1/8 inch thick. Cut with 2- to 2 1/2-inch round cookie cutter. Reroll and cut remaining dough. On ungreased cookie sheets, place cutouts 1 inch apart.
• Bake 7 to 9 minutes or until edges are set. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
• In small bowl, stir 2 tablespoons of the milk, the rum and powdered sugar until smooth. Add additional milk 1 teaspoon at a time to desired consistency. Drizzle over cookies. Let stand until glaze is almost set; sprinkle with coarse sugar.