Rum Cutout Cookies Recipe

Try this rum cutout cookies recipe around the holidays in place of traditional sugar cookies for a tropical kicked-up taste!


2 sticks (1 cup) salted butter, softened
2/3 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg
1 teaspoon rum extract or 2 tablespoons dark rum
2 2/3 cups all-purpose flour

Large bowl
Rolling pin
Cookie cutters
Cookie sheets

Step 1: In a large bowl, beat butter with an electric mixer set on medium-high speed for 30 seconds.
Step 2: Add brown sugar, baking powder, nutmeg, and salt; beat until combined.
Step 3: Beat in egg and rum extract until combined.
Step 4: Beat in as much flour as you can with mixer. Stir in any remaining flour with spoon.
Step 5: Divide dough in half, cover and chill for about 1 hour.
Step 6: After dough has chilled, preheat oven to 350 degrees F.
Step 7: On a lightly floured surface, roll half the dough out to a thickness of 1/8 inch.
Step 8: Using floured cookie cutters, cut into desired shapes. Repeat procedure with second half of dough. Place 1 inch apart on ungreased cookie sheets.
Step 9: Bake for 9-10 minutes or until edges are slightly browned. Immediately transfer cookies to a cooling surface.

Makes about 50 cookies.

Note: These cookies are best frosted with an edible Royal Frosting which can be found in the Cookie Frosting section. Also, for a more intense flavor, add 1/2 teaspoon of rum extract to the frosting recipe.