Recipes for Christmas cookies with rum will ensure fragrant Christmas holidays. Which variant will you try?

Do you like fragrant Christmas cookies?

And how about rum combined with the sweet taste of vanilla or coconut?

If you answered yes, our recipes for Christmas rum cookies will definitely come in handy!

Try them and you will see that your family and friends will also fall in love with the rum treats!

Rum balls

What must not be missing among the Christmas cookies? Rum balls! Enjoy this baked classic.

What will we need

• 375 g plain flour
• 250 g finely ground pecans
• 150 g of butter
• 125 g of powdered sugar
• 2 tablespoons rum (light or dark of your choice)
• 1⁄2 teaspoon vanilla
• Icing sugar for coating

Method

• Mix flour, pecans, butter, sugar, rum and vanilla in a bowl.
• Roll into balls with floured hands.
• Spread on a baking sheet and refrigerate for 1 hour.
• Bake in a preheated oven at 180 degrees for 12 to 15 minutes until golden brown.
• Leave to cool and dust with sugar before serving.

Unbaked balls with rum from sponge cakes

Balls with rum and without baking can be prepared in various variations. Here you can find a recipe with soft sponge cakes.

What will we need

• 250 g of sponge cake
• 400 g of sweetened condensed milk
• 3 tablespoons of rum
• 1 teaspoon of pure vanilla extract
• 125 g of cocoa powder
• 125 g of coconut
• pinch of salt
• 190 g finely grated coconut for coating

Method

• Place the cookies in a bag, seal and crush with a rolling pin. Alternatively, puree in a food processor until fine crumbs form.
• Add crushed cookies, coconut, cocoa powder, condensed milk, rum and vanilla to a large bowl.
• Mix the ingredients well.
• Scoop out a tablespoon of the mixture and roll into a ball, then roll in the coconut until completely covered.
• Place on a baking sheet and repeat with the rest of the mixture.
• Refrigerate until ready to serve.

Rum gingerbread cookies

You have found your new true love. No, we are not exaggerating! When you taste these gingerbread with rum, you will feel that it really is love at first bite!

What will we need

• 85 g of butter
• 90 g of brown sugar
• 100 g of molasses
• 1 large egg yolk
• 235 g plain flour
• 1 tablespoon of cocoa powder
• 1/2 teaspoon of baking soda
• 1 teaspoon of ground ginger
• 1/2 teaspoon ground cinnamon
• a pinch of ground cloves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the glaze

• 80 g of powdered sugar
• 1/8 teaspoon ground cinnamon
• 15 g of butter, melted
• 1 tablespoon of dark rum
• 1 teaspoon of warm water

Method

1. Place the butter, sugar and molasses in a bowl and beat on medium speed until smooth.
2. Add the egg yolk and continue beating until fully combined.
3. Sift flour, cocoa powder, baking soda, ginger, cinnamon, cloves, salt and pepper into a bowl.
4. Once the mixture has come together, turn the dough out onto a lightly floured work surface and knead gently.
5. Roll out the dough.
6. Preheat the oven to 190°C.
7. Cut gingerbread cookies out of the dough using molds.
8. Transfer the gingerbread cookies to lined baking sheets.
9. Bake for 9-10 minutes.
10. For the glaze, sift the confectioners’ sugar and cinnamon into a small bowl.
11. Add the melted butter, rum and water and mix with a spoon until smooth – it should be the consistency of runny honey.
12. Remove the gingerbread cookies from the oven, let them cool for 5 minutes, then spread the frosting all over them and let them cool.

Rum marigolds

Bake this recipe for a simple rum cookie crust.

What will we need

• 160 g of softened butter
• 160 g of granulated sugar
• zest of 2 lemons
• 4 eggs
• 50 g ground almonds
• 150 g plain flour
• 2 spoons of cocoa
• pinch of salt
• 140 ml of rum
• 250 g of powdered sugar
• 25 g of crushed pistachios

Method

• Beat the butter, granulated sugar, a pinch of salt and lemon zest with a hand mixer until foamy. Gradually add eggs, almonds, flour and cocoa and mix well.
• Pour the resulting dough onto a baking sheet lined with baking paper and bake in a preheated oven at 180 °C for approximately 12 / 14 minutes.
• Pour 70 ml of rum over the still hot pancake.
• Add powdered sugar to the remaining rum, spoon by spoonful, until a beautifully smooth glaze is formed.
• Then spread the glaze evenly on the baked pancake and sprinkle with crushed pistachios.
• Cut out marigolds with a round cutter.
• Then let the frosting set in the cold.

Linnaeus sweets with rum and caramel filling

Linz doesn’t necessarily have to be only with marmalade. We bring you a recipe for cookies made from Linnaeus dough, from rum and caramel.

What will we need

For the dough

• 250 g of softened butter
• 250 g of granulated sugar
• 250 g ground almonds
• 250 g plain flour
• 1 packet of vanilla sugar
• 1 egg
• 1 glass of rum
• 2 spoons of cocoa
• 1 teaspoon of cinnamon
• a pinch of nutmeg
• a pinch of cloves
• ½ teaspoon ground ginger

For filling

• 1 can of sweetened condensed milk

Method

• First, prepare the filling (just a few days in advance). Place an unopened can of condensed milk in a pot of water so that it is completely submerged.
• Cook for 3 hours, making sure it is submerged in water the whole time.
• Then let cool completely. Store in the fridge where it will last for 2-3 weeks.
• To prepare the dough, first beat the softened butter.
• Add the sugar, eggs and rum and continue to beat until the sugar dissolves.
• Mix the flour, ground almonds and spices well in a bowl, then gradually fold into the beaten mixture.
• Work into a smooth dough, wrap in cling film and put in the fridge for at least 2 hours.
• On a little flour, roll out the dough into a sheet about 3 mm thick and then cut out circles.
• In the middle of the circles, you can cut out a small shape in the middle – a circle, a heart or a star.
• Bake on a baking sheet lined with baking paper in a preheated oven at 150°C for about 12 minutes.
• After cooling, cover with the prepared caramel filling and dust with powdered sugar.

How to recognize a good rum?

It’s hard to say which one is the best, because it’s still true: “A hundred people have a hundred tastes.”

The great thing about rums is that there really is a rum for everyone; a style that suits everyone.

Good rum doesn’t have to be expensive.

1. It is made from sugar cane.
Sugarcane (which is a type of grass) grows best in warm tropical climates such as South America and the Caribbean.

2. It has something to do with whiskey.
Even! After the fermentation process, the rum is distilled. After that, the alcohol is often aged in American whiskey barrels.

3. There is a lot of fire involved.
A good rum has a wide range of flavors, from caramel and vanilla to smoke and earth. How do rum makers achieve this complexity? By fire. The machines, which are basically giant flamethrowers, burn the insides of the oak casks and impart the right flavor to the rum aging inside.

4. White rum and dark rum are more similar than you think.
After the rum has matured to the distillery’s specifications, some of the aged rum is filtered through charcoal to remove some of the color and some of the oak flavor. This is what we refer to as white rum, the preferred rum for mixed drinks. Dark rum, its counterpart, retains more of the charred flavor and works best neat or with a glass of ice.