Spiced Rum Slice And Bake Cookies - Little Sunny Kitchen

Prep Time 15

Cook Time 15

Chill time 1

Total Time 1 30

▢ 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, and ¾ will be used to roll the cookies after baking
▢ ¼ cup spiced rum
▢ 2 teaspoons pure vanilla extract

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/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 the cookies with the remaining powdered sugar and top with sprinkles, crushed peppermint, or melted chocolate.

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 for 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.