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Buttered Rum Snickerdoodles
Buttered Rum Snickerdoodles are a classic cookie kicked up a notch with the festive flavor of buttered rum. They're bound to become your new favorite cookie!
Course
Dessert
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
48
cookies
Calories
89
kcal
Author
Renee Pajestka
Ingredients
1
cup
unsalted butter
room temperature
1 ½
cups
granulated sugar
2
large eggs
room temperature
½
tsp.
pure vanilla extract
1 - 2
tsp.
rum extract
depending on how much rum flavor you like
1
tsp.
butter flavored extract
2 ¾
cups
all purpose flour
2
tsp.
cream of tartar
1
tsp.
baking soda
½
tsp.
kosher salt
2
TBS
granulated sugar
1
tsp.
ground cinnamon
Instructions
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
In large bowl, with electric mixer, cream butter and 1 1/2 cups granulated sugar until light and fluffy.
Add in eggs, one at a time, beating between each addition.
Add in all the flavorings and combine well.
In separate med bowl, whisk together flour, cream of tartar, baking soda and salt.
Add flour mixture to butter mixture and mix until dough comes together.
In small bowl, combine the 2 TBS of granulated sugar with 1 tsp. ground cinnamon
With cookie scoop, portion out dough and roll into balls. Roll balls in cinnamon sugar mixture and place on cookie sheet, spacing about 2" apart.
Bake in preheated oven for 8 - 10 minutes, or until set. (I baked them for exactly 8 min)
Remove from oven and allow to cool for 1 - 2 min on cookie sheets, then remove to wire rack to cool completely.
Store in airtight container once completely cooled.
Nutrition
Calories:
89
kcal
|
Carbohydrates:
12
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
16
mg
|
Sodium:
51
mg
|
Potassium:
45
mg
|
Sugar:
6
g
|
Vitamin A:
130
IU
|
Calcium:
4
mg
|
Iron:
0.4
mg