I love making treats that you can grab for a quick snack, with morning coffee, or while enjoying some tea in the evening. These cookies definitely fit all three! The butter rum flavoring can be switched to your heart’s desire (or to align with a certain holiday), while the yield will depend on the size of your cookie cutters.
My batch produced 74 1” long cookies (with 1/4” to 1/2” thickness—I’m not very consistent). In addition, I was able to make three ninjabread men (very real and serious cookie cutters, about 3” long and deadly). I even had enough dough to make about 5–8 more 1” cookies, but ran out of space.
After baking these up I toted them around campus, feeding two classes, the office I work in, and all the instructors that passed through. Everyone enjoyed them and several came back for seconds!
Butter Rum Cookie Cutouts
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 1/2 cups all-purpose flour, sifted
- 1 large egg
- 1 tsp vanilla extract
- 3/4 tsp butter extract and 3/4 tsp rum extract
- (or 1 1/2 tsp butter rum extract—if you can find it!)
- Cookie icing (optional)
- Cream butter until light and fluffy
- Slowly add in sugar and mix until well-combined
- Beat in the egg as well as the butter, rum, and vanilla extracts
- Slowly mix in flour, scraping sides of bowl as needed
- Cover bowl and refrigerate for about 30–60 minutes
- Preheat oven to 350°F; prepare non-stick cookie sheets or cover baking pans with foil
- Lightly flour surface for working with dough
- Remove half of dough from bowl and roll it to desired thickness (1/8”, 1/4”, or 1/2”)
- Cut shapes with cookie cutters; repeat with other half
- Bake for 9–12 minutes; remove and cool
- If using icing, let cool at least 30-45 minutes before applying, then allow it to harden for several hours before storing in airtight container