Here’s a delicious twist on the classic winter drink, hot buttered rum, transformed into a cookie! These hot brown buttered rum cookies bring the cozy flavors of the cocktail into a delightful treat. The cookie dough starts with nutty brown butter, which wonderfully complements the caramel notes of dark rum. Rich spices and a splash of vanilla extract make this a must-try recipe for the upcoming chilly season.

Frosting:
The cookies are crowned with a swirl of stabilized whipped cream—thanks to a touch of powdered gelatin—and finished with freshly grated nutmeg, mimicking the signature touch of the cocktail.

Rum Choice:
Using dark rum is essential here. While rum extract is common, it doesn’t compare to the deep flavor added by dark rum in both the cookie and the frosting. You’ll have plenty of rum left over to enjoy in holiday favorites like coquito and eggnog.

Preparation Tips:
It’s crucial to let the brown butter cool for about 10 minutes before incorporating sugar; otherwise, it can adversely affect the texture. Patience is also key during the refrigeration stage—allow the dough to chill for at least four hours, or even overnight for best results.

Storage Instructions:
These cookies can be made up to three days in advance. Once baked, store them in a single layer in an airtight container in the fridge.

Recipe for Hot Brown Buttered Rum Cookies

Yields: 12 servings
Prep Time: 10 minutes
Total Time: 5 hours 20 minutes

Ingredients

For the Dough

• 3/4 cup (1 1/2 sticks) unsalted butter
• 1/4 cup dark rum
• 1 tsp pure vanilla extract
• 1 1/4 cups (266 g) packed light brown sugar
• 1 large egg
• 2 cups (240 g) all-purpose flour
• 1 1/2 tsp ground cinnamon
• 3/4 tsp baking soda
• 3/4 tsp kosher salt
• 1/4 tsp grated fresh nutmeg

For the Frosting and Assembly

• 1 1/2 tbsp dark rum
• 1 1/2 tsp unflavored powdered gelatin
• 1 1/2 cups heavy cream, cold
• 2/3 cup (75 g) confectioners’ sugar
• 1/4 tsp kosher salt
• Grated fresh nutmeg and/or ground cinnamon, for dusting

Directions

For the Dough

1. In a medium saucepan over medium heat, melt butter while stirring occasionally, until it turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat, then whisk in rum and vanilla. Allow to cool for at least 10 minutes.
2. Whisk in brown sugar (the mixture will be grainy). Add the egg and whisk until slightly thickened, about 1 minute.
3. In a bowl, whisk together flour, cinnamon, baking soda, salt, and nutmeg. Gradually stir the dry ingredients into the butter mixture until just combined.
4. Transfer the dough to a large bowl, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
5. Preheat the oven to 350°F and position racks in the upper and lower thirds. Scoop dough in large tablespoons onto two parchment-lined baking sheets, spacing them 2 inches apart.
6. Bake cookies, rotating sheets halfway through, until lightly golden (10-12 minutes). Let cool slightly, then transfer to a wire rack to cool completely.

For the Frosting and Assembly

1. In a small microwave-safe bowl, mix the rum with 1 1/2 tablespoons of cold water and sprinkle the gelatin over it. Let sit for about 5 minutes until it solidifies.
2. In a cold medium bowl, whip cream, confectioners’ sugar, and salt until it thickens to just shy of stiff peaks, about 3 minutes.
3. Microwave the gelatin until melted (about 10 seconds) and slowly drizzle it into the cream mixture while mixing on low. Increase speed to medium-high until stiff peaks form (1-2 minutes).
4. Use a piping bag to swirl frosting on cookies and dust with nutmeg before serving.

These cookies are perfect for sharing during chilly evenings or holiday gatherings, blending the spirit of a beloved cocktail into each delicious bite!