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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar, lightly packed
1 egg
1 teaspoon vanilla extract
1/4 teaspoon butter rum extract
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Cream together the butter, sugar, and brown sugar until light and fluffy. Add the egg and beat until well incorporated. Stir in the vanilla extract and butter rum extract.
Meanwhile, in a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the creamed mixture, mixing just until the dough comes together.
Turn the dough out onto a clean surface and shape into two disks. Wrap each disk with plastic wrap and refrigerate for at least 20 minutes.
While the dough chills, preheat the oven to 350 degrees.
Roll the dough out to approximately 1/4-inch thickness, and use cookie cutters to cut shapes out of the dough. Place the cookies on a lightly greased baking sheet (or lined with parchment, if you prefer) and bake for about 10 minutes, until slightly golden.
Let the cookies cool for a few minutes on the baking sheet. Then, cool completely on a wire rack. Frost or decorate as desired.
Brown Butter Rum Cream Cheese Frosting
8 ounces cream cheese, softened
1 cup (2 sticks) unsalted butter, browned and cooled
(for tips on browning butter, refer to this post)
1/2 teaspoon butter rum flavoring
Pinch of salt
4 – 5 cups powdered sugar
Using a stand mixer (or a hand mixer, if you prefer), beat the cream cheese on medium speed until it is light and fluffy. Add the brown butter, butter rum flavoring, and the pinch of salt. Beat to blend the ingredients (it may be a bit lumpy, but that’s OK).
Gradually add the powdered sugar, beating after each addition, until the frosting is the desired consistency. You will want a softer/creamier frosting to frost a cake and a slightly stiffer frosting to decorate cupcakes. If necessary, you can thin the frosting by beating in a bit of milk or cream (about 1 teaspoon at a time).
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SPICED BUTTER RUM COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar, lightly packed
1 egg
1 teaspoon vanilla extract
1/4 teaspoon butter rum extract
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Cream together the butter, sugar, and brown sugar until light and fluffy. Add the egg and beat until well incorporated. Stir in the vanilla extract and butter rum extract.
Meanwhile, in a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the creamed mixture, mixing just until the dough comes together.
Turn the dough out onto a clean surface and shape into two disks. Wrap each disk with plastic wrap and refrigerate for at least 20 minutes.
While the dough chills, preheat the oven to 350 degrees.
Roll the dough out to approximately 1/4-inch thickness, and use cookie cutters to cut shapes out of the dough. Place the cookies on a lightly greased baking sheet (or lined with parchment, if you prefer) and bake for about 10 minutes, until slightly golden.
Let the cookies cool for a few minutes on the baking sheet. Then, cool completely on a wire rack. Frost or decorate as desired.
Brown Butter Rum Cream Cheese Frosting
8 ounces cream cheese, softened
1 cup (2 sticks) unsalted butter, browned and cooled
(for tips on browning butter, refer to this post)
1/2 teaspoon butter rum flavoring
Pinch of salt
4 – 5 cups powdered sugar
Using a stand mixer (or a hand mixer, if you prefer), beat the cream cheese on medium speed until it is light and fluffy. Add the brown butter, butter rum flavoring, and the pinch of salt. Beat to blend the ingredients (it may be a bit lumpy, but that’s OK).
Gradually add the powdered sugar, beating after each addition, until the frosting is the desired consistency. You will want a softer/creamier frosting to frost a cake and a slightly stiffer frosting to decorate cupcakes. If necessary, you can thin the frosting by beating in a bit of milk or cream (about 1 teaspoon at a time).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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