Hot Buttered Rum Cookies

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 1/4 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1/4 tsp Nutmeg, ground
  • 2/3 cup Powdered sugar
  • 1/4 tsp Salt
  • 1/4 cup Sugar

• Dairy

  • 6 tbsp Butter, unsalted
  • 1 1/3 tbsp Whole milk

• Beer, Wine & Liquor

  • 2 1/3 tbsp Spiced rum

Found on cupcakeproject.com

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, room temperature
• 1/4 cup sugar
• 1/2 cup light brown sugar
• 1 large egg
• 2 tablespoons spiced rum
• 2/3 cup powdered sugar
• 1 1/4 teaspoons spiced rum
• 1 tablespoon + 1 teaspoon whole milk (If you want a stronger rum flavor, add another teaspoon of rum and remove the extra teaspoon of milk.)

Directions

• Preheat oven to 325 F.
• In a small mixing bowl, mix flour, baking soda, cinnamon, nutmeg, cloves, and salt.
• In a medium-sized mixing bowl, mix butter, sugar, and brown sugar until fully combined.
• Mix together egg and rum in a small bowl and then mix into the butter/sugar mixture.
• Add flour mixture to wet ingredients and mix until just combined.
• Drop tablespoon (or any size youd like) balls of dough onto a parchment- or Silpat-lined cookie sheet. Be sure to leave a little space around the balls for them to expand while baking.
• Bake for 14 minutes or until cookies have puffed up but are dry on top.
• Wait for cookies to cool slightly before removing from the cookie sheet. If you remove them too early, they wont come off cleanly.
• Mix all ingredients and spread or drizzle over cookies.
• The glaze will harden after a few minutes.