Hot Buttered Rum Cookies
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Amy Erickson
Updated Nov 22, 2013
This gooey cookie warms you up from the inside out with tasty wintery flavor.
Hot Buttered Rum Cookies
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- Prep Time 15 min
- Total 45 min
- Ingredients 10
- Servings 10
Ingredients
Cookies
- 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
Instructions
-
Step1Heat oven to 350°F.
-
Step2Into 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.)
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-
Step3Shape dough into about 2-inch balls; roll in brown sugar, making sure to evenly coat. Place about 2 inches apart on ungreased cookie sheets.
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-
Step4Bake about 12 minutes or until golden brown. Remove from cookie sheets to cooling racks. Cool.
-
Step5While 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.
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Nutrition
No nutrition information available for this recipe
Tips from the
Pillsbury Kitchens
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