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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
Make With
Make With
Pillsbury Cookies

Ingredients

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

Steps

  • 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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