Drunken Rum Cookie Logs


These are the best cookies ever. When they come out of the oven, they’ll make your house smell like you’re inside a glass of eggnog, and they are scrumptious. This is actually a recipe I got from Georgia only she makes them with rum flavoring. I brought a batch to my cousin and said, “Look, I made your mother’s cookies. Only I call them Drunken Rum Cookie Logs.” He said, “Why?” I told him, “I don’t use rum flavoring.” He said, “Oh.” And took them. Then I brought some to Georgia and told her the same thing. She said, “Oh my.” (She took them, too.)

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How to make Drunken Rum Cookie Logs:

For the cookie–
1 cup butter, softened
3/4 cup sugar
1 egg
2 teaspoons vanilla
2 teaspoons rum flavoring or 1/4 cup rum
1 heaping teaspoon nutmeg
3 cups all-purpose flour

For the frosting–
3 tablespoons butter, melted
1/2 teaspoon vanilla
1 teaspoon rum flavoring (or a big dollop of rum)
2 cups sifted powdered sugar
a couple tablespoons milk (as much as needed for drizzling consistency)

Preheat a 350-degree oven then start with some rum. Bacardi Gold or Calico Jack spiced rum is good.

You should probably test the rum first. You don’t want any bad rum going into your cookies.

When you’re sure the rum is okay, cream the butter and sugar.

You might want to stop now and check the rum again. You can’t trust it. It might go bad.

Now here’s where you want to add the egg, the 2 teaspoons of vanilla, and either 2 teaspoons of rum flavoring or 1/4 cup rum.

Add the heaping teaspoon of nutmeg.

This is when you’re about to get up to the real manual labor, so it might be a good time to take a break….

….and test the rum again.

Dump in 3 cups all-purpose flour.

This makes a pretty heavy cookie dough, so use a sturdy spoon.

Divide the dough into four parts and shape each part into a long, log-like roll. Cut into three-inch pieces with a sharp knife.

Place the cookie logs on an ungreased baking sheet. Bake at 350-degrees for 12-15 minutes. Cool before frosting.

This is a good time to test the rum again.

Frosting: Cream the 3 tablespoons butter with the 1/2 teaspoon vanilla and either 1 teaspoon of rum flavoring or a big dollop of rum. Add powdered sugar (a couple cups) and a few tablespoons of milk until you have icing at a drizzling consistency. Frost cooled cookies and sprinkle with more nutmeg.

Serve with rum.

See this recipe at Farm Bell Recipes and save it to your recipe box.

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Posted by Suzanne McMinn on January 1, 2008  

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23 Responses | RSS feed for comments on this post

  1. 1-1

    Well, now I’m going to have to try these! :elephant:

    Happy New Year, Suzanne!!

  2. 1-1

    Oh. My. God. Yum! :friday:

    Thanks for that recipe.

  3. 1-1

    OMG, these look SO good! I’m so copying down this recipe for next Christmas.

    Happy New Year, Suzanne!!!!

  4. 1-1

    Now that’s my kind of cookie. Happy New Year’s everyone!

  5. 1-1

    Happy New Year, Suzanne!

  6. 1-1

    They sound and look yummy! :hungry:

    Happy New Year, Suzanne!

  7. 1-1

    You are SO kindhearted to test the rum so often to make sure it’s still good as you’re making the cookies… :guitar:

    (maybe the recipe should come with a note to make sure you walk when you deliver the cookies.. :mrgreen: )

  8. 1-1

    Now that’s my kind of recipe! Happy New Year!

  9. 1-1

    Those sound yummy. Do they come with a warning? *G*

    Happy New Year!

  10. 1-1

    My kind of cookie, Suzanne!
    Happy New Year!

  11. 1-1

    Why do I have this image in my head of Captain Jack Sparrow and his crew chowing down on these cookies? :hungry:

  12. 1-1

    so……..how was the rum??? LOL

    I can’t wait to try these…..

  13. 1-12

    I am new to blogging and found your page. I just wanted to say now I know where all the rum has gone lol! I am into Pirates of the Carribian and rum so I am deffinately going to have to try these cookies. Thank you so much for the wonderful recipe and the advise about the rum! If you don’t mind I am going to add you to my list of favs. It was nice to meet you.
    Brandy from mommysquietspot

  14. 2-9

    I’m confused, where is the rum in these??? :lol:

    Sounds like a recipe I could really really like on a cold snowy winters day. Hey wait. That’s today.

  15. 9-23

    the recipe sounds very good, however i just want to point something out about your method of creaming the butter and sugar together using melted butter.
    the reason for creaming them together while the butter is soft (but still solid) is that the sugar will incorporate air and give a sort of fluffy texture to the butter. it makes a bit of difference in the final texture of the cookie, but makes a difference more in this type of frosting. i think your frosting would turn out much different if you tried not melting the butter.

  16. 9-23

    Hi! Thanks for the tip. I’ll try it that way next time! :smile:

  17. 10-16

    :purr: :sheepjump: :cattail: :catmeow: :catmeow:
    A quick household poll: All in favor!
    These are seriously dangerous, gotta cream the butter at room temp for sure. Proved very popular at the testbake.

  18. 2-8

    These are delicious! An extra soft snickerdoodle type treat.

    Thanks for the recipe!

  19. 6-17

    :woof: yumm. wow!

  20. 8-28

    :shimmy: These sound wonderful!

  21. 12-15

    I just got done making these. They smell so good and even taste great. I didn’t have spiced rum so I used Captain Morgans Coconut Rum. Very good. Thanks for sharing your passion with everyone. Were practually neighbors I’m just over here in Wirt Co. :sun:

  22. 12-22

    I just made these last night. Yummy! Thanks for the recipe.

  23. 1-15

    I just got some rum so I think I may try and make these soon :devil2: (hehehe).

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