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Hot Buttered Rum Cookies How-To

We love cooler weather and all of the great things that come with it, including cute sweaters, cozy fires and hot buttered rum!
Amy Erickson
What better way to kick off winter than with a whimsical, delicious nod to the best winter drink ever invented: hot buttered rum! These cookies are super simple, yet pack that familiar rum-kick we all know and love. These make really cute little hostess gifts for all those upcoming holiday parties — just stack them up inside a big mug. They’re such a fun way to get the party started! 

Begin by crushing ginger snaps with a food processor or blender. (Or even a zip bag and a rolling pin.) Get them as fine as possible. 

In a large bowl combine the sugar cookie dough with the ginger snap crumbs, ground ginger, cinnamon, and half of the orange zest. Your clean hands will work best to fully combine all the ingredients.

Cookie dough, gingersnap crumbs, cinnamon, orange zest in a mixing bowl

Scoop the dough into approximately 2-inch balls and roll them in brown sugar, making sure to evenly coat them.

Cookie dough ball rolled in brown sugar

On a sheet pan, bake the cookies about 2inches apart for approximately 12 minutes, or until they’re golden.

Cookie Dough Balls on a cookie sheet

Let them cool and prepare the rum glaze. In a medium bowl, add the powdered sugar, melted butter, remaining orange zest and rum. Mix until thick and smooth.

Rum Glaze dripping off of a whisk

Using a fork, top the cooled cookies with the rum glaze.

Drizzling glaze on cookies with a fork

Eat, share and enjoy! Cheers!

About Amy Erickson of Oh Bite It!

For Amy, life’s too short not to stop and smell the sugar. She’s always after the next, best-tasting concoction, and has created some all-time Pillsbury favorites, including Boston Cream Doughnut Holes, Crescent Enchiladas and French Toast Monkey Bread. Her kitchen is a laboratory of pure fun, and her can-do, family-friendly recipes are impossible to resist.