25 Days Of Christmas Cookies – Buttered Rum Meltaway Cookies

  • Like on Facebook
  • Twitter
  • Print Friendly and PDF
  • Pin It

If you are looking for an extra special cookie to make for your cookie platter this year,  you’ll totally want to make a batch of these buttered rum meltaway cookies.

I made these cookies last year and everyone LOVED them.


2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup unsalted softened butter
1 cup powered sugar
1/4 cup dark rum
1 teaspoon vanilla extract


Combine butter and 1/4 cup powdered sugar until light and fluffy. Mix in vanilla and rum. Slowly add the flour, cornstarch, cinnamon, cloves, nutmeg, and salt and combine.

Place the dough onto a piece of parchment paper. Fold the parchment over the dough and roll into a log that is about 1 1/2″ thick. Wrap in parchment. Place in the freezer for at least an hour or until firm.

Preheat oven to 350 degrees. Remove dough from parchment and slice into 1/4″ slices (or if you are a rebel like me, slice it a little wider. Place on lined cookie sheets {I use silpats*} and bake about 15 minutes.

Let cool about 15 minutes. Gently toss cookies in remaining 3/4 cup powdered sugar. Brush excess sugar away from cookies and enjoy!  Makes 30 cookies.

Martha Stewart’s Cookies: The Very Best Treats to Bake and to Share

*Direct link to an Amazon.com product

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Related posts:


  1. Melissa W. says:

    is it a 1/4 of a cup of rum? I’m thinking so, but thought I would ask before I tried making these this afternoon :)

  2. Hi Mavis,

    Do you use 1/4 cup of powdered sugar in the dough or 1/3 cup? Otherwise it doesn’t add up to 1 cup. I’ve already mixed it using 1/4 cup so we’ll see how they turn out. I’m sure they will still be yummy.

    • Hi Tracy, I use 1/4 IN the dough and use 3/4 cup to drop them into for powdering. :) I hope you like them. I like mine with tea.

  3. I am making these (1st time) for a cookie exchange and they taste very flour(y)

Speak Your Mind


Recipes Garden Frugal Canning Chickens Travel