Rum Cutout Cookies Recipe
Try this rum cutout cookies recipe around the holidays in place of traditional sugar cookies for a tropical kicked-up taste!
2 sticks (1 cup) salted butter, softened
2/3 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon rum extract or 2 tablespoons dark rum
2 2/3 cups all-purpose flour
Step 1: In a large bowl, beat butter with an electric mixer set on medium-high speed for 30 seconds.
Step 2: Add brown sugar, baking powder, nutmeg, and salt; beat until combined.
Step 3: Beat in egg and rum extract until combined.
Step 4: Beat in as much flour as you can with mixer. Stir in any remaining flour with spoon.
Step 5: Divide dough in half, cover and chill for about 1 hour.
Step 6: After dough has chilled, preheat oven to 350 degrees F.
Step 7: On a lightly floured surface, roll half the dough out to a thickness of 1/8 inch.
Step 8: Using floured cookie cutters, cut into desired shapes. Repeat procedure with second half of dough. Place 1 inch apart on ungreased cookie sheets.
Step 9: Bake for 9-10 minutes or until edges are slightly browned. Immediately transfer cookies to a cooling surface.
Makes about 50 cookies.
Note: These cookies are best frosted with an edible Royal Frosting which can be found in the Cookie Frosting section. Also, for a more intense flavor, add 1/2 teaspoon of rum extract to the frosting recipe.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
For more Christmas cookie recipes look here.
Try these similar recipes.
Brown Sugar Shortbread Cookies
Butter Crunch Cookies
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