Hot Buttered Rum Cookies

(7)
  7 reviews
  • 15|min prep time
  • 45|min total time
  • 10 ingredients
  • 10 servings

Cookies

1
roll Pillsbury™ refrigerated sugar cookies
1
cup crushed gingersnap cookies (20 to 22 cookies)
1
tablespoon ground ginger
1
teaspoon ground cinnamon
2 1/4
teaspoons grated orange peel
1/2
cup packed brown sugar

Rum Glaze

1
cup powdered sugar
1
teaspoon butter, melted
1
tablespoon rum or rum extract
2 1/4
teaspoons grated orange peel

Directions

  1. 1 Heat oven to 350°F.
  2. 2 Into large bowl, break up cookie dough. Add gingersnap crumbs, ginger, cinnamon and 2 1/4 teaspoons orange peel. (Your clean hands will work best to fully combine all the ingredients.)
  3. 3 Shape dough into about 2-inch balls; roll in brown sugar, making sure to evenly coat. Place about 2 inches apart on ungreased cookie sheets.
  4. 4 Bake about 12 minutes or until golden brown. Remove from cookie sheets to cooling racks. Cool.
  5. 5 While cookies are cooling, in medium bowl, stir together Rum Glaze ingredients until thick and smooth. If needed, add a little water for drizzling consistency. Use fork to drizzle glaze over cooled cookies.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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