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Hot Buttered Rum Cookies

Hot Buttered Rum Cookies

We love cooler weather and all of the great things that come with it, including cute sweaters, cozy fires and hot buttered rum! This gooey cookie warms you up from the inside out with tasty wintery flavor.



  • 1 roll Pillsbury® refrigerated sugar cookies
  • 1 cup crushed gingersnap cookies (20 to 22 cookies)
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 2 1/4 teaspoons grated orange peel
  • 1/2 cup packed brown sugar

Rum Glaze

  • 1 cup powdered sugar
  • 1 teaspoon butter, melted
  • 1 tablespoon rum or rum extract
  • 2 1/4 teaspoons grated orange peel


  1. Heat oven to 350 degrees F.
  2. Into large bowl, break up cookie dough. Add gingersnap crumbs, ginger, cinnamon and 2 1/4 teaspoons orange peel. (Your clean hands will work best to fully combine all the ingredients.)
  3. Shape dough into about 2-inch balls; roll in brown sugar, making sure to evenly coat.
  4. Place about 2 inches apart on ungreased cookie sheets.
  5. Bake for about 12 minutes or until golden brown.
  6. Remove from cookie sheets to cooling racks. Cool.
  7. While cookies are cooling, in medium bowl, stir together Rum Glaze ingredients until thick and smooth. If needed, add a little water for drizzling consistency. Use fork to drizzle glaze over cooled cookies.

Recipe by Amy Erickson of Oh Bite It!

Recipe and photo credit: Pillsbury.


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