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
1 Full Sized Baking Sheet lined with Parchment Paper
Stand Mixer or Electric Mixer
Medium Bowl For mixing icing
Cooling Rack
Holiday Cookie Cutters
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 tbsp Half & Half
- 1 tbsp plus 1 tsp Spiced Rum - I used Captain Morgan spiced rum
- 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
- Pinch of Salt
Instructions
Make the Cookies
- Start by sifting 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 & half, 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, 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 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 Bake for 8-10 minutes or until cookies are just lightly golden around the edges and no longer puffy. 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, add water a few drops at a time from a teaspoon until desired consistency is reached.
Decorate
- 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!
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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