Butter Rum Sandwich Cookies
Indulge in the luxurious combination of buttery cookies and a boozy, creamy filling with these decadent Butter Rum Sandwich Cookies. Perfectly golden and tender, these cookies are made with a rich blend of butter, light brown sugar, and a hint of vanilla, creating a soft and flavorful base. Sandwiched between the cookies is a luscious rum-infused buttercream filling, made with dark rum and heavy cream for just the right balance of sweetness and warmth. Whether you're looking for an elegant holiday treat or a unique cookie recipe to impress your guests, these indulgent butter rum sandwich cookies are sure to steal the show. Easy to make in under an hour and perfect for storing in an airtight container, they’re a festive delight that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 piece egg yolk, large
- 1 teaspoon pure vanilla extract
- 2.5 cups all-purpose flour
- 0.25 teaspoon salt
- 0.25 teaspoon baking powder
- 1.5 cups powdered sugar
- 2 tablespoons dark rum
- 2 tablespoons heavy cream
- 0.5 cup unsalted butter, softened (for filling)
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, beat 1 cup of softened unsalted butter, granulated sugar, and light brown sugar together until creamy and well combined.
Add the egg yolk and vanilla extract to the butter mixture and mix until smooth.
In a separate bowl, whisk together the all-purpose flour, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Divide the dough in half, flatten each half into a disk, and wrap in plastic wrap. Chill for 30 minutes in the refrigerator.
On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use a round cookie cutter (approximately 2 inches in diameter) to cut out cookies and transfer them to the prepared baking sheets.
Repeat with the second disk of dough, re-rolling scraps as needed.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
To prepare the rum filling, beat 1/2 cup of softened unsalted butter, powdered sugar, dark rum, and heavy cream in a medium bowl until smooth and fluffy.
Spread about a teaspoon of the rum filling onto the flat side of one cookie. Top with another cookie to form a sandwich, pressing gently to seal.
Repeat until all cookies are paired and filled. Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.5 g | 269% | |
| Saturated Fat | 129.6 g | 648% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 731 mg | 244% | |
| Sodium | 790 mg | 34% | |
| Total Carbohydrate | 608.5 g | 221% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 374.0 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 198 mg | 15% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 529 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
