Festive Spiced Rum Christmas Cookies with Sprinkles
Hints of spiced rum, cinnamon, ginger, and clove add notes of warm cozy flavor to every buttery bite of these easy spiced rum Christmas cookies topped with sparkly holiday sprinkles.
Equipment
Ingredients
For the Cookies:
- 3 cups All Purpose Flour
- ½ tsp Cinnamon
- ¼ tsp Ground Clove
- ¼ tsp Ground Ginger
- 1 tsp Baking Powder
- ¼ tsp Fine Salt
- ¾ cup White Sugar
- 2 sticks Unsalted Butter - softened
- 1 whole Egg - beaten then added in
- 1 tbsp Half and Half
- 1 tbsp plus 1 tsp Spiced Rum - or more to taste as desired so rum flavor comes through in the cookie!
- 1 tsp Vanilla
- Your Favorite Christmas Sprinkles - I used Fancy Sprinkles
For the Icing:
- 2 cups Confectioners' Sugar
- ¼ tsp Vanilla
- 1½ tsp Light Corn Syrup
- 2 to 3 tbsp Water
- Salt
Instructions
MAKE THE COOKIES >>
- -Sift your all-purpose flour, baking powder, salt, cinnamon, nutmeg, ground clove, and ground ginger together in a bowl. Set aside.
- -In the bowl of a stand mixer (fitted with the flat beater or paddle attachment), combine the wet ingredients. -Add softened unsalted butter and sugar until light and fluffy. -Drizzle in vanilla, half and half, beaten egg, and splashes of spiced rum. Continue beating until well combined.
- -Now with the mixer running on low speed, add your sifted dry ingredients. - Add these in a little bit at a time until the dry mixture is finished and evenly incorporated. -Combine until mixture pulls away from the sides of the bowl forming a dough.
- - Remove the dough from the bowl of the mixer, form into a rounded disc and wrap in plastic wrap. -Chill the Christmas cookie dough in the fridge for an hour or so help it firm up and set.
- - Once the dough is nice and chilled, get the oven ready while you roll out / cut cookies for baking. - Pre-heat your oven to 375 degrees F while you get the cookie dough ready. Dust a rolling pin and working surface with powdered sugar. - Roll dough to about 1/4 inch thickness.
- - Now use your favorite Christmas cookie cutters to cut shapes into the dough to make festive Christmas cookies!
- - Transfer your cookie cutouts to the cookie sheet using a thin spatula leaving a one inch space between cookies.- Bake for 8-10 minutes or until cookies are just barely golden around the edges. - When bake time is up, let the cookies cool on a cooling rack or a wire rack.
MAKE THE ICING >>
- - In a small bowl, combine confectioners’ sugar, water, light corn syrup, vanilla, and a pinch of salt. -Whisk together to combine into a consistency that lets a smooth drizzle from the whisk. -If too thick, very carefully whisk in water a few drops at a time from a teaspoon until desired consistency is reached.-If too watery and thin, carefully sprinkle and whisk in more bits of confectioners’ sugar to balance out the thin consistency.
DECORATE THE COOKIES >>
- -Decorate the cooled Christmas cookie shapes by smearing on a little icing using the back of a spoon. -Sprinkle with your favorite holiday sprinkles in fun Christmas colors to finish them off in colorful holiday style!-Set back on the cooling rack to let the icing + sprinkles set.- To store, keep in cellophane treat bags and tie with festive holiday ribbon or pretty twine. - Enjoy on Christmas morning with coffee or pass out to friends and family for the holidays!
Notes
**I got 35 cookies using mostly 3 inch cookie cutters by rolling and cutting the dough until it was finished. If the dough softens too much between rolling and cutting, place back in the refrigerator to cool once more.
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