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Hot Buttered Rum Cookies

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Hot Buttered Rum Cookies
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 10
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This gooey cookie warms you up from the inside out with tasty wintery flavor.

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

Directions

  • 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.
Tips  

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.

Nutrition Information 
No nutrition information available for this recipe
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