Best Chewy Rum Sugar Cookies Recipes

RUM SNICKERDOODLES

Steps:

• Place racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until smooth, creamy, and combined, about 1 minute. Add the egg and beat again until it disappears. Beat in the rum extract, vanilla extract, baking powder, nutmeg, and salt.
• Sprinkle the whole wheat flour and all-purpose flour over the top. Beat on low speed, mixing just until the flour completely disappears.
• Make the coating: In a large ziptop bag, place the sugar and cinnamon. Seal and shake to combine.
• Scoop the dough into 1-inch-diameter balls and drop them into the bag about 6 at a time. Gently roll/toss the balls in the cinnamon sugar until each is completely coated. Transfer to the prepared baking sheets, spacing at least 1 1/2 inches apart. With the flat bottom of a drinking glass, gently flatten the cookies until they are 1/2 inch thick and 1 1/2 inches wide.
• Bake the cookies on the upper and lower racks of the oven for 8 to 9 minutes, switching the pans' position once halfway through if your oven has hot spots. Remove the pans from the oven and place them on a wire rack. Let cool on the pan for 3 minutes, then gently transfer them to the wire rack to finish cooling completely.
• For the chocolate dip: Line a fresh baking sheet with clean parchment or wax paper. Place the white and semisweet chocolate in separate microwave-safe bowls. Add 1 1/2 teaspoons coconut oil to each. Microwave for 30 seconds, stir, then return to the microwave and continue heating in 10- to 15-second bursts, until the chocolate is almost fully melted. Remove from the microwave and stir, allowing the residual heat to melt the chocolate completely, stirring until it is shiny and smooth.
• Dip each cookie halfway into the chocolate, then transfer it to the prepared baking sheet. While the chocolate is still wet, add any desired sprinkles. Repeat with the remaining cookies, alternating between white and semisweet chocolate. Let rest until the chocolate sets. Enjoy!

CHEWY SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
• In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended.
• Wrap dough with plastic wrap and chill for 30 minutes to 1 hour.
• Roll the dough into walnut-sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHEWY SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
• Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.
• Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.

CHEWY SUGAR COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
• Whisk together the flour, baking powder and salt in a small bowl.
• Beat the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the vanilla and egg and beat to incorporate. Add the flour mixture in 2 batches and beat on medium-low speed until incorporated.
• Put some sugar in a small bowl. Scoop heaping tablespoonfuls of the batter, roll them into balls and coat in the sugar. Arrange the balls on the prepared baking sheets about 2 inches apart. (There will be additional batter for a second batch.)
• Bake until the bottoms and edges are barely golden brown, 12 to 14 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining batter. The cookies can be stored in an airtight container for up to 3 days.

NUTMEG SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, nutmeg and salt; gradually add to creamed mixture and mix well. , Divide dough into 14 pieces. Shape each portion into a 12-in. x 1/2-in.-thick rope. Cut ropes into 2-in. pieces. Place 2 in. apart on greased baking sheets. , Bake at 350° for 9-12 minutes or until set and bottoms are lightly browned. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a small bowl, beat butter until fluffy. Add confectioners' sugar and extracts; beat until blended. Beat in enough cream to achieve desired consistency. , Frost cookies. Sprinkle with nutmeg. Store in an airtight container in the refrigerator.