Rum Cookies, soft and lightly crispy cookies, are great for the Christmas season. They’re made with a hint of white rum and ginger for flavor and can be cut out into your favorite holiday cookie shapes.
For the holidays, you can’t go wrong with these delicious Christmas rum cookies. They’re simple with a wonderful flavor. They’re similar to sugar cookies with a soft texture but lightly crispy on the outside and, of course, flavored with rum and ginger.
It’s really only in December when I bake cookies and other desserts with alcohol – chocolate rum balls are another favorite. It’s the holidays, right? So, no better excuse to treat yourself and your friends and family to delicious rum cookies.
The best part is that they’re easy. Yes, the dough requires chilling but making the dough is quick. They also store well making them perfect for the season.
- All-purpose flour (at least 11% protein)
- Baking powder
- Pinch of salt
- Ground ginger
- Softened butter
- Granulated sugar
- Large egg
- Vanilla extract
- White rum
Whisk the flour, salt, ginger and baking powder in a medium bowl.
In a large bowl with a hand mixer (or in the bowl of a stand mixer with a paddle attachment), beat the butter for one to two minutes, or until it’s creamy. Beat in the sugar, egg, vanilla, rum, and milk.
Mix in the dry ingredients to the butter mixture until the dough is combined.
Wrap the dough in plastic wrap and chill it in the refrigerator for one hour.
Roll out the chilled dough to 1/4″ thick. Cut out the dough with a cookie cutter and place the cookies on a baking sheet lined with parchment paper.
Sprinkle granulated sugar or cane sugar over the top of the cookies. Place the pan in the refrigerator so the dough can chill again for 15 to 20 minutes.
While the dough chills preheat the oven to 350°F (180°C). Bake the cookies for eight to ten minutes or until they are lightly golden brown around the edges.
Leave them on the baking sheet for five minutes and then transfer them to a wire rack to cool completely.
Rum extract is different from rum and can’t be used in the same amount. The flavor is concentrated, so if you want to try and use it, I recommend using only a little more than 1/4 teaspoon for this recipe.
I like to use white rum because it’s lighter and I like the cookies to have just a hint of flavor. You can use darker rum, but it will change the flavor and the color of the cookies.
You can prepare the dough and refrigerate it overnight. You may need to leave it at room temperature for a bit before rolling out because it will be very stiff after sitting overnight in the fridge.
They will keep for two to three days at room temperature. You can also freeze the cookies for up to one month. For best results, store your cookies with wax paper between the layers so they don’t stick.
Every bite of these cookies has the light taste of rum and ginger. They just taste like Christmas to me! They really are a great holiday cookie recipe, so I hope you give them a try – Enjoy!
More Easy Holiday Recipes
Christmas Rum Cookies
- 2 cups +2 tablespoons all purpose flour (at least 11% protein) (total 276 grams)
- 1 pinch salt*
- 1 teaspoon ground ginger
- ¾ teaspoon baking powder
- ½ cup butter (softened)
- 1 cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla
- 1½ tablespoons rum (I used white rum)
- ½ tablespoon milk (i used whole milk)
*If using unsalted butter then add ¼ teaspoon of salt.
- 1-2 tablespoons granulated sugar or cane sugar
- 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!