Rum Sugar Cookies: A Taste of Nostalgia and Holiday Cheer

There’s something magical about a cookie that can transport you back to a specific time and place. For me, these Rum Sugar Cookies are a direct line to Christmastime at my grandmother’s house. The air would be thick with the sweet, warm scent of baking, and amongst the gingerbread and shortbread, these golden, subtly spiced cookies always held a special place. The whisper of rum, not overpowering but just enough to lend a sophisticated depth, was her secret. They weren’t just a treat; they were a warm hug in edible form, a reminder of simpler times and the enduring comfort of family traditions.

Recipe Overview

• Prep Time: 2 hours (including chilling)
• Cook Time: 7-9 minutes per batch
• Total Time: Approximately 2 hours 9 minutes
• Servings: Varies based on cookie cutter size
• Yield: 4 dozen
• Dietary Type: Standard

Ingredients

For the Cookies:

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 2 large eggs
• 1 cup white sugar
• 1 teaspoon rum extract
• 1/2 teaspoon almond extract
• 1/8 teaspoon ground nutmeg

For the Rum Flavored Icing:

• 1/3 cup butter
• 1/4 cup milk
• 2 cups sifted confectioners’ sugar
• 1 teaspoon rum extract
• 1 tablespoon hot water

Equipment Needed

• Large mixing bowls
• Measuring cups and spoons
• Electric mixer (handheld or stand mixer recommended)
• Whisk
• Spatula or wooden spoon
• Plastic wrap
• Rolling pin
• Cookie cutters (various shapes)
• Baking sheets
• Wire cooling rack
• Small saucepan (for icing)

Instructions

1. In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and baking powder. Set this dry mixture aside.
2. In a separate, larger mixing bowl, cream together the softened butter and white sugar until the mixture is light and fluffy. This is a crucial step for achieving a tender cookie.
3. Add the eggs to the creamed butter and sugar mixture, beating them in one at a time until fully incorporated.
4. Next, stir in the rum extract, almond extract, and ground nutmeg. Ensure these flavorings are well distributed throughout the wet ingredients.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand with a spatula until just combined. Be careful not to overmix; overmixing can lead to tough cookies. The mixture should resemble coarse crumbs, similar to cornmeal, at this stage.
6. Divide the cookie dough into two equal halves. This makes it easier to handle and chill.
7. Wrap each half of the dough tightly in plastic wrap and refrigerate for at least 2 hours. This chilling period is essential for the dough to firm up, making it easier to roll out and cut without spreading too much during baking.
8. When you’re ready to bake, preheat your oven to 350 degrees F (175 degrees C). Prepare your baking sheets by lining them with parchment paper or leaving them ungreased.
9. Lightly flour a clean work surface. Take one half of the chilled dough and place it on the floured surface.
10. Roll out the dough to approximately 1/8 inch thick. A consistent thickness is key for even baking. Use your favorite cookie cutters to cut out shapes from the rolled-out dough.
11. Carefully place the cut cookies onto the prepared baking sheets, leaving a little space between them to allow for slight expansion.
12. Bake the cookies in the preheated oven for 7 to 9 minutes. The exact baking time will depend on your oven and the size of your cookies. They are ready when the edges are lightly golden brown.
13. Once baked, remove the cookies from the oven and let them cool on the baking sheet for a minute or two before transferring them to a wire cooling rack to cool completely.
14. While the cookies are cooling, prepare the Rum Flavored Icing. In a small saucepan over low heat, gently heat the butter and milk until the butter is completely melted. Remove the saucepan from the heat.
15. Stir the sifted confectioners’ sugar and rum extract into the melted butter and milk mixture.
16. Use the hot water to thin the icing to your desired consistency. You may need a little more or less hot water depending on how thick you like your icing.
17. Once the cookies have cooled completely, frost generously with the prepared Rum Flavored Icing.

Expert Tips & Tricks

• Butter Temperature is Key: Ensure your butter is softened but not melted for the creaming stage. Overly soft or melted butter can result in greasy cookies that spread excessively.
• Don’t Overmix: Once the flour is added, mix only until just combined. Overmixing develops gluten, leading to tougher cookies.
• Chill Time is Non-Negotiable: Resist the urge to skip or shorten the chilling time. Cold dough is crucial for clean cuts and maintaining shape during baking. If the dough becomes too soft while rolling, pop it back into the refrigerator for a few minutes.
• Even Rolling: For uniform cookies that bake evenly, use rolling pin guides or measure your dough’s thickness consistently.
• Baking Sheet Prep: While the recipe states ungreased, I highly recommend using parchment paper. It prevents sticking, makes cleanup a breeze, and ensures a beautifully smooth bottom for your cookies.
• Oven Calibration: Ovens can vary! Keep an eye on the first batch of cookies. If they brown too quickly, reduce the oven temperature slightly for subsequent batches. If they seem underdone, increase the time by a minute or two.
• Icing Consistency: The hot water is your best friend for achieving the perfect icing consistency. Start with the tablespoon, and add a tiny bit more, a teaspoon at a time, if you prefer a thinner, more pourable icing. For a thicker, more brush-on style, use slightly less hot water or more confectioners’ sugar.

Serving & Storage Suggestions

These Rum Sugar Cookies are best served at room temperature, allowing their delicate flavors to fully shine. They make a delightful addition to any holiday cookie platter, afternoon tea, or simply as a sweet treat with a cup of coffee or hot chocolate.

For optimal freshness, store the cooled and unfrosted cookies in an airtight container at room temperature for up to 5 days. Once frosted, they can also be stored at room temperature in an airtight container, though it’s best to ensure the icing is fully set before stacking or covering. If you need to store them for a longer period, you can freeze unfrosted cookies. Place them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before frosting. Frosted cookies can also be frozen, though the icing may soften slightly upon thawing.

Nutritional Information

Please note: This is an estimated nutritional breakdown and can vary based on exact ingredients and portion sizes.

Nutrient	Amount per Cookie (approx.)	% Daily Value
Calories	130 kcal	7%
Total Fat	6g	8%
Saturated Fat	3.5g	18%
Cholesterol	25mg	8%
Sodium	80mg	3%
Total Carbohydrate	18g	6%
Dietary Fiber	0.2g	1%
Sugars	10g	20%
Protein	1.5g	3%

Variations & Substitutions

While these cookies are wonderful as they are, here are a few ideas to adapt them:

• Bourbon Kiss: Swap the rum extract for bourbon extract for a different, equally delightful warm spirit note.
• Citrus Zest: Add the zest of one lemon or orange to the dough for a bright, fresh twist.
• Spice It Up: For a more pronounced holiday flavor, add a pinch of ground cinnamon and ginger along with the nutmeg.
• Gluten-Free Option: Experiment with a good quality gluten-free all-purpose flour blend. You may need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently.
• Dairy-Free Adaptation: Use a dairy-free butter substitute for the cookies and ensure your milk in the icing is a plant-based alternative like almond or oat milk.

FAQs

Q: Can I use liquid rum instead of rum extract?
A: While you could, it’s generally not recommended. Liquid rum contains alcohol and water, which can alter the dough’s consistency and the flavor intensity. Extracts are more concentrated and formulated for baking. If you must use liquid rum, start with a small amount and be prepared for potential dough adjustments.

Q: Why are my sugar cookies spreading too much?
A: The most common culprits are not chilling the dough long enough, using melted or too-soft butter, or overmixing the dough after the flour is added. Ensure all these steps are followed carefully.

Q: How can I make the icing shinier?
A: For a glossier finish, ensure your confectioners’ sugar is very finely sifted, and add the hot water very gradually to achieve a smooth, fluid consistency. A tiny drop of corn syrup can also add shine.

Q: Can I make the dough ahead of time?
A: Yes, the dough can be refrigerated for up to 3 days. Ensure it’s tightly wrapped. You may need to let it sit at room temperature for a few minutes before rolling if it becomes too firm.

Q: How long does the icing last?
A: The icing is best used the day it’s made. If you have leftovers, store them in an airtight container in the refrigerator for a day or two. You may need to whisk in a little more hot water to loosen it before using.

Final Thoughts

These Rum Sugar Cookies are more than just a recipe; they are an invitation to create memories in your own kitchen. They carry a comforting warmth, a subtle sophistication, and a delightful sweetness that’s perfect for sharing. Whether you’re baking them for a holiday gathering, a special occasion, or just because, I encourage you to savor the process and the delicious results. Imagine them served alongside a steaming mug of spiced cider or a rich hot chocolate – a perfect pairing for cozy moments. Don’t hesitate to share your creations and your own kitchen stories; that’s what baking is all about.