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Hot Buttered Rum Cookies

Hot Buttered Rum Cookies
  • Prep 15 min
  • Total 45 min
  • Ingredients 10
  • Servings 10
This gooey cookie warms you up from the inside out with tasty wintery flavor.
By Amy Erickson
Updated November 22, 2013



  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • 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


  • 1
    Heat oven to 350°F.
  • 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
    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
    Bake about 12 minutes or until golden brown. Remove from cookie sheets to cooling racks. Cool.
  • 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.

  • To crush the gingersnap cookies, use a food processor or blender. Or even a zipper-topped plastic bag and a rolling pin works. Get them as fine as possible.

No nutrition information available for this recipe
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