Spiced rum slice and bake cookies are a must in everyone’s Christmas cookie box this year! The delicate notes of spiced rum, and warming cinnamon and nutmeg make these butter cookies taste so festive. Plus, they’re super easy to make as it’s a simple slice and bake cookie recipe that anyone can make, and they’re perfect to make ahead and bake later.
What is a Slice and Bake Cookie
Slice and bake cookies are probably the easiest cookies that you can make. They’re perfect for holiday rush baking, as you can make them ahead, then on the day of your party, just slice, bake, and eat!
These cookies are butter cookies which means that there’s no leavener in this recipe so they’re extra dense inside, and they’re similar to shortbread cookies. The amount of fat in the recipe is what makes these cookies so delicious with perfect buttery crumb.
Why You Will Love This Recipe
- Very basic ingredients (except for the rum 😉).
- Thick, thick, thick!
- There’s no leavener in this recipe, so the cookies are super dense and good!
- So buttery! You will love the buttery crumbs, similar to shortbread.
- Warming spices and spiced rum taste like Christmas.
- Make ahead -make the dough, roll into log, refrigerate for up to 5 days, slice, and bake!
- You only need 1 bowl to make the dough.
The Ingredients
To make these Rum cookies, here’s what you’ll need:
- Rum – I used Sea Rover Spiced Rum.
- All-purpose flour and powdered sugar.
- Butter – I used salted butter, but you can use unsalted butter and add ¼ teaspoon of salt to the mixture.
- Ground cinnamon, nutmeg, and pure vanilla extract.
How to Make Slice and Bake Cookies
- In a bowl of a stand mixer, or a large bowl with a hand mixer, beat the butter with the powdered sugar until it’s creamy (about 1-2 minutes).
- Add in the vanilla extract and pour in the rum, give it a quick mix.
- Add in the flour and spices. Using the paddle attachment, mix until the dough is well combined. Scrape the sides of the bowl using a rubber spatula to ensure you are getting all of the ingredients mixed in the batter.
- Roll the dough into a small log shape, about 1 ¼ – 1 ½ inch in diameter. Wrap in Saran Wrap and refrigerate for 1-3 hours, or place in the freezer for 30 minutes.
- Once you remove it from the freezer or refrigerator, Preheat the oven to 350°F (180°C).
- While the oven is heating, carefully slice the cookies into small discs, about ¼-inch thick. Place them 1-inch apart on ungreased baking sheets.
- Bake for about 12-15 minutes or until set. Remove from the oven to wire racks to cool.
- Once cooled, coat them with powdered sugar and top with sprinkles, crushed peppermint, or melted chocolate if you like.
Success Tips
- It’s important that you refrigerate the cookie dough before baking, if you don’t, you will get flat cookies.
- Make sure that the butter that you’re using is softened to room temperature.
- I use salted butter when I bake cookies. This is a preference to baking. If you use unsalted butter, I would suggest adding ¼ tsp of salt to the dough when you add in the flour to mix.
While these cookies look and sound fancy, I promise, they’re not complicated! Buttery, dense, thick, spiced, and oh-so-perfect! What else do you want in a cookie?!
These cookies don’t need any extra toppings as they’re spiced and flavorful without the extras. But for an extra little flavor, feel free to top with crushed candy cane, sprinkles, or a drizzle of white chocolate if you like.
You can also use melting wafers if you like.
Storing Tips
- Store baked cookies in layers separated by plastic wrap or wax paper in an airtight container at room temperature for up to 2 days, or in the fridge for up to 1 week.
- Don’t leave baked cookies sitting on a countertop uncovered for extended periods of time, they can get stale quite quickly.
- If storing in the fridge, allow them to come to room temperature before serving.
Freezing
- Freeze unbaked cookies on sheet pans for an hour, then transfer them to Ziploc bags for up to 3 months. When ready to bake, remove them from the freezer 30 minutes before baking and leave them on a sheet pan. Bake as instructed in the recipe card.
- To freeze baked cookies, allow them to cool down completely after baking, then freeze them in Ziploc bags or an airtight container for up to 6 months. Thaw in the fridge overnight before serving.
You should also check out my super cute old-fashioned Christmas pinwheel cookies! They’re so easy to make, delicious, and will add so much color to your cookie exchange box this year!
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Spiced Rum Slice And Bake Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¾ cup salted butter softened
- 1 cup powdered sugar ¼ cup will be in the dough
- ¼ cup spiced rum
- 2 teaspoons pure vanilla extract
Instructions
- In a bowl of a stand mixer, or a large bowl with a hand mixer, beat the butter with the powdered sugar until it’s creamy (2-3 minutes).
- Add in the vanilla extract and pour in the rum, give it a quick mix.
- Add in the flour and spices. Using the paddle attachment, mix until the dough is well combined. Scrape the sides of the bowl using a rubber spatula to ensure you are getting all of the ingredients mixed in the batter.
- Roll the dough into a small log shape, about 1 ¼- 1 ½ inch in diameter. Wrap in Saran Wrap and refrigerate for 1-3 hours, or place in the freezer for 30 minutes.
- Once you remove it from the freezer or refrigerator, Preheat the oven to 350°F.
- While the oven is heating, carefully slice the cookies into small discs, about ¼-inch thick. Place them 1-inch apart on ungreased baking sheets.
- Bake for about 12-15 minutes or until set. Remove from the oven to wire racks to cool.
- Once cooled, coat them with powdered sugar and top with sprinkles, crushed peppermint, or melted chocolate if you like.
Notes:
- It’s important that you refrigerate the cookie dough before baking, if you don’t, you will get flat cookies.
- Make sure that the butter that you’re using is softened to room temperature.
- I use salted butter when I bake cookies. This is a preference to baking. If you use unsalted butter, I would suggest adding ¼ tsp of salt to the dough when you add in the flour to mix.
- While the oven is heating, carefully slice the cookies into small discs, about ¼-inch thick. Place them 1-inch apart on ungreased baking sheets.
- This recipe makes 2-3 dozens of cookies depending on the thickness of the cookies that you make.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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