Wait, there are boozy cookies too?! You betcha. The rum, especially when they are warm, highlights what we all love about cinnamon and sugar. They are so fluffy and perfect, I'll be making them again sooner rather than later.
Yield: 18 cookies (depends on how big you make them, I preferred smaller ones)
Time: 30 minutes
INGREDIENTS
Cookie:
16 Tbsp (two sticks) Butter
1 1/3 Cup Sugar
1 Egg
3 1/4 Cup Flour
1 tsp Cream of Tartar
1/4 tsp Vanilla Extract
1/2 tsp Salt
1 1/2 tsp Baking Soda
2 tsp Cinnamon
1/4 cup Spiced Rum
Topping
1/4 Cup Sugar
3/4 tsp Cinnamon
INSTRUCTIONS
Preheat the oven to 375°F.
In a small bowl combine dry ingredients.
In a large bowl, mix together the sugar, egg, and butter.
Slowly combine the wet and dry ingredients incorporating the spiced rum. Combine until all batter is moist. (It may look like the dough isn’t wet enough, use your hands to fully incorporate all ingredients).
In another bowl, place the topping mix.
Using a spoon to form balls (or hands to roll dough into small balls, about 2inch big), and then roll in topping mix.
Place on a cookie sheet about 1-2 inches apart. (they don’t expand when baking so it's okay to bake closer together).
Bake for 10-15 minutes or just until the cookies are slightly brown.
Allow cooling and… Enjoy!
