Rum Raisin Spice Cookies
Indulge in the warm, spiced decadence of Rum Raisin Spice Cookies—a treat that pairs the rich, boozy sweetness of rum-soaked raisins with a medley of aromatic spices like cinnamon, nutmeg, and cloves. These soft, chewy cookies boast a buttery base sweetened with a blend of brown and granulated sugar for a perfectly balanced flavor. With just 20 minutes of prep time and a quick bake, they’re an ideal dessert for cozy gatherings, holiday spreads, or anytime you crave a taste of homemade comfort. Serve them fresh from the oven or store them for up to five days to enjoy their festive flavor throughout the week. Perfect for cookie lovers seeking a unique twist, these spiced gems are the ultimate combination of classic and sophisticated baking.
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Recipe Information
Ingredients
- 1 cup raisins
- 0.5 cup dark rum
- 0.75 cup unsalted butter
- 1 cup brown sugar, packed
- 0.25 cup granulated sugar
- 1 unit large egg
- 2 teaspoons pure vanilla extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
Instructions
Place the raisins in a small bowl and pour the rum over them. Let them soak for at least 30 minutes, stirring occasionally, to allow the raisins to absorb the rum.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Drain the soaked raisins and gently fold them into the cookie dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden and the centers look set but still soft.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 14.9 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 75 mg | 2% | |
*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.
