I don’t always bake cookies but when I do booze is involved.
A little for me, a little for the cookies.
These cookies didn’t last long in the house. They do crisp up as they set. If you want a chewier cookie, lower the white sugar measurement by 1/2 cup and raise the brown sugar measurement by 1/2 a cup. White sugar creates a crisper cookie which is what my family prefers.
1 cup brown sugar
1/2 cup sugar
1 cup Soy-Free Earth Balance, softened (you can use regular butter but this is a soy and dairy-free recipe)
3 teaspoons of rum - Kraken is the best!
2 teaspoons of pure vanilla extract - Spice Islands is all natural. No corn syrup and gluten-free
2 teaspoons baking soda
2 1/2 cups gluten-free flour (this is optional, you can use regular flour)
1/4 teaspoon salt
For rolling the dough in:
1/4 cup sugar
1/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Preheat oven to 325. In the mixer beat and smooth together the butter and sugars until fluffy. I use the KitchenAid Flex Edge Beater attachment. Then add the egg, rum, and vanilla and mix until nice and smooth.
Change the attachment to the wire whip. Add the dry ingredients. Mix on low until all is thoroughly combined.
On parchment paper roll 1-inch dough balls through the sugar/spice mixture. Place on parchment paper lined cookie sheet about 2 inches apart. Bake for 10 minutes or until edges are a bit crisp and the center is soft but cooked through.
Products used in this recipe: