Rum Refrigerator Cookies! Soft, chewy and moist – these cookies’ cardamom and citrus notes will positively brighten your holidays. A little nuttiness from the almonds rounds out these absolutely sensational cookies.
I mean come on? Nuts, lemon, cardamom, and rum? What could possibly go wrong with that?!
Sometimes you crack open an old cookbook and you realize that there is a reason the recipe has been lost for decades, and sometimes what you find completely surprises you.
These Rum Refrigerator cookies took my taste buds completely by surprise and refused to let go.
I don’t like to pick favorites but these cookies were not only my favorite cookie that I made this year but one of my favorite Christmas cookies of all time.
Soft, chewy and moist – these cookies’ cardamom and citrus notes will positively brighten your holidays. A little nuttiness from the almonds rounds out these absolutely sensational cookies.
For the Cookies:
1 cup butter, room temperature
1 teaspoon grated lemon zest (bright yellow parts only!)
1 cup sugar
1 tablespoon rum
1 teaspoon baking powder
2 ¾ cups + 2 tablespoons all-purpose flour
½ teaspoon cardamom
1/3 cup finely chopped almonds
1/3 cup finely chopped candied lemon peal
For the Rum Glaze:
½ cup powdered sugar
1 tablespoon rum (make sure it’s decent!)
To Make the Cookies:
Add lemon zest to the sugar and toss to mix and distribute the lemon throughout. This helps bring out the lemon flavor and break up any clumps of zest. I usually do this first and then measure everything else out. The longer it sits, the better the flavor!
In the bowl of a stand mixer (or you can use a hand mixer) cream butter and sugar on medium speed until light and fluffy. If your butter is actually room temperature, and you don’t live in an igloo, this should only take 1-2 minutes maximum!
Add egg and beat until fluffy. Add rum and beat to combine.
Sift dry ingredients directly into the bowl all at once; mix on low speed until just combined.
Fold in almonds and candied lemon peal. I do this in the mixer on low. Just be careful not to overmix.
In parchment paper, shape into two 2-inch rolls. Wrap and chill until firm – several hours or overnight.
Preheat oven to 350°F (176°C). Cut ¼ inch slices, place on parchment lined baking sheets.
Bake 7-8 minutes. Seriously, take them out. They’re done.
Cool 2 minutes on the baking sheet and then remove to a wire rack to cool completely.
To Make the Rum Glaze:
In a small bowl whisk together the rum and powdered sugar until smooth. Check the taste and consistency of your glaze. Add an additional teaspoon if desired. It is too thick if it doesn’t run smoothly from the tip of the whisk and too thin if it is not white or just slightly off-white in color. If your glaze gets to thin, just add powdered sugar.
Transfer to a disposable piping bag or ziplock baggie. Cut a small hole in the bag or in the corner of the baggie.
Delicately drizzle the glaze over the cookies while on the rack or you can flood the cookies with glaze. To flood simply draw a circle with the glaze about ¼ inch inside the edge and then squeeze the bag to fill the circle you drew.
Let dry before stacking. Not eating. You can eat anytime. I know I did…
If you are going to flood your cookies with glaze, double the recipe above. Obviously it takes a lot more glaze to do that.
The dough with keep for a week in the refrigerator, and the cookies stay soft for up to 4 days stored in an airtight container.
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