25 Days Of Christmas Cookies – Buttered Rum Meltaway Cookies

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

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  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. Tracy says

    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.

    • Mavis says

      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.

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