Rum Snickerdoodles {+Warming Rum Steamer}

It’s been one of my happiest holiday baking seasons to date. Sharing updated versions of classic Christmas cookie recipes has brought me so much joy. Most of all, I’ve loved seeing them come to life in your kitchens. Before Santa arrives, I have two more recipes to add to your list: Rum Snickerdoodles and a Warming Rum Steamer! These recipes highlight the holiday flavor of rum and are perfect for a holiday party or cozy night at home.

Soft, chewy rum snickerdoodles. These easy butter rum cookies taste like classic snickerdoodles with the special touch of rum extract.Pin it on Pinterest!

This recipe is sponsored by McCormick.

These pillowy soft cookies are based on my Grandma Dorothy’s classic snickerdoodle recipe. I lost her during the holidays three years ago. She was my biggest cheerleader and a fighter who never lost her sense of humor or empathy for others despite being sick for many years. She is still one of my greatest inspirations.

When I bake recipes like these Rum Snickerdoodles, it makes me feel close to her again.

From time to time, that closeness brings me sadness because I miss her. On the day I baked these sweet, cinnamon-sugar-rolled, spiced rum cookies, however, I was dancing around the kitchen. It felt like she was there with me in the best way, cracking jokes at the cheesy Christmas movie I had playing in the background.

Soft Rum Snickerdoodles. Chewy, deliciously spiced, and perfect for holidays!

These spiced rum cookies do have a few departures from Grandma Dorothy’s original snickerdoodle recipe, but as a woman who was never afraid to pave her own way, I don’t think she’d mind.

I kept my favorite parts of her original snickerdoodle recipe—the ready-to-bite size, the soft, chewy interior, and the heavy-on-the-cinnamon coating—and added a few of my own touches.

In place of shortening, I swapped real butter, as its flavor is my absolute favorite in any cookie I make or eat. For extra holiday flare, I added McCormick Rum Extract and McCormick Ground Nutmeg. Delicious! The cookies have the familiar snickerdoodle flavor and texture I’ve long loved, with a little something special to make them stand out on the plate.

Rum Snickerdoodles. This easy cookie is soft, chewy, and extra special for the holidays.

This is an ultra-easy butter rum cookie recipe—you don’t even need to chill the dough before you bake them.

You can embrace that ease and eat your snickerdoodles in a hurry *or* take the fancy route I did with a white and dark chocolate dip and shower of holiday sprinkles.

In addition to loving any excuse for chocolate, I wanted these cookies to sparkle because I was making them to take to a friend’s holiday party. At the end of the party, the only sign there had ever been Rum Snickerdoodles in attendance was a few stray crumbs on the plate.

Since this very special cookie deserved a very special drink, I used the same rum extract and nutmeg to make a Warming Rum Steamer to pair with them.

YOU GUYS. This drink is to die for, especially if you like the underlying flavor of eggnog but, like me, can’t handle more than a few sips. Its taste has everything eggnog has going for it—the holiday spices, creaminess, and yes, the rum—without the cloying sweetness and overt heaviness.

Soft Rum Snickerdoodles. Easy, chewy, and flavored with rum extract and nutmeg.

Instead of heavy cream, egg yolks, and sugar, I used unsweetened almond milk and maple syrup. The rum extract and nutmeg gave it plenty of flavor without the need for excess heft. I love that I was able to use the same extract and spices in both recipes too. It was twice as nice!

Rum Snickerdoodles. A favorite holiday cookie that's soft and chewy.

This warm, comforting drink would pair well with almost any holiday dessert, but since we’re talking Rum Snickerdoodles, I think you should start there. The rum gives it the flavor of home and (cliché though it may sound) there really is no place like home, especially at the holidays.Easy Rum Snickerdoodles. Soft, chewy, and perfect for holiday cookie baking.

Go ahead and leave both a plate of Rum Snickerdoodles and a Warming Rum Steamer for Santa. Personally, I have my eye on a few new cookbooks, so I’m hoping that if I’m twice as nice to him, he’ll be twice as nice to me too. 😉

5 from 11 votes
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Rum Snickerdoodles

Yield: 24 cookies
Prep Time:
25 mins
Cook Time:
8 mins
Total Time:
1 hr
Soft, chewy rum snickerdoodles. These easy butter rum cookies taste like classic snickerdoodles with the special touch of rum extract.

Ingredients

FOR THE RUM SNICKERDOODLES:

FOR THE CINNAMON COATING:

FOR THE CHOCOLATE DIP: (optional)

  • 2 ounces white chocolate — chopped
  • 2 ounces semisweet chocolate — chopped
  • 3 teaspoons coconut oil — divided
  • Sparkling sugar and/or sprinkles

Instructions

  1. 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.
  2. 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.
  3. Sprinkle the whole wheat flour and all-purpose flour over the top. Beat on low speed, mixing just until the flour completely disappears.

  4. Make the coating: In a large ziptop bag, place the sugar and cinnamon. Seal and shake to combine.
  5. 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.

  6. 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.

  7. 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.

  8. 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!

Recipe Notes

  • Store the cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

Nutrition Information

Amount per serving (1 cookie, without chocolate) — Calories: 90, Fat: 4g, Saturated Fat: 2g, Cholesterol: 18mg, Carbohydrates: 12g, Sugar: 7g, Protein: 1g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

5 from 11 votes
Leave a Review »

Warming Rum Steamer

Yield: 1 drink
Prep Time:
1 min
Cook Time:
2 mins
Total Time:
5 mins
A warm and toasty steamer made with the special touch of rum extract and a pinch of nutmeg. This cozy drink has the flavors of eggnog, without being overly heavy or sweet.

Ingredients

For serving:

  • Whipped cream or whipped coconut cream

Instructions

  1. In a small saucepan over medium heat, stir together the milk, maple syrup, and nutmeg until the milk is steaming hot and the maple syrup is fully combined. Do not let it boil. Remove from heat.
  2. Stir in the rum extract, vanilla extract, and rum (if using). Top with whipped cream and enjoy!

Nutrition Information

Amount per serving (1 drink, without topping) — Calories: 91, Fat: 3g, Carbohydrates: 15g, Fiber: 1g, Sugar: 13g, Protein: 1g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

I am sharing this post in partnership with McCormick. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you! You can find more holiday inspiration on McCormick’s website here and in the Christmas section of my recipe archives.

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

20 comments

  1. These cookies are so perfect my my New Year’s Eve party!

  2. These sound yummy and look gorgeous!!!! Where did you get the gold and white balls and sprinkles?? That makes it so festive!!!!

  3. I acutally have ALL those spices and extracts from McCormicks. YAY!

  4. Could you use regular rum instead of rum extract? If so, do you know how much? I can’t wait to make these!

    • Angie, rum extract is different that regular rum in that the flavor is very concentrated and it behaves differently in baking too. For the flavor to shine, rum extract is what you need here. I hope you LOVE them!

  5. My grandma had a similar recipe as well. I love those recipes passed down to generations to come. Such great cookies for the holiday season.

  6. I baked a recipe from my Grandmother this past week and definitely felt all the same feelings as you. It’s so nice to be able to carry on their traditions, especially at the Holidays. These cookies look so pillowy and soft. And sign me up for that drink!

  7. So much fun!! These recipes are wonderful for the holidays!

  8. I love your photos! Can’t wait to bake these. 

  9. Snickerdoodles never looked prettier.

  10. I’m making another batch of these amazing snickerdoodles! The rum extract makes them extra delicious!!

  11. Thank you so much for the recipe! A great addition to our Christmas cookie tray!

  12. How did you get the pretty mug rim to look like that? And what was the ingredients, Brown sugar?

  13. They serve this in heaven right?

  14. Best idea ever for jazzing up Snickerdoodles!

  15. I am SO dang into these!!!!

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