If you’re looking for a Christmas cookie that stands out on the dessert table, frosted nutmeg log cookies with a rum butter glaze are exactly what you need. These buttery, nutmeg-scented cookies are tender, subtly spiced, and topped with a glaze that’s just the right balance of sweet and boozy. The festive touch of green and red sprinkles makes them a holiday showstopper!
Why You’ll Love This Recipe
These cookies are perfect for the season, combining the warmth of nutmeg with the decadence of a rum butter glaze. The texture is melt-in-your-mouth tender, and the flavors feel like a cozy hug on a snowy day. Plus, they’re easy to make yet look impressive enough to be the star of any cookie exchange or holiday gathering.
Tips for Success
- Chill the Dough: After mixing the dough, chilling it makes it easier to shape the logs and ensures the cookies hold their form while baking.
- Even Sizing: Roll the logs to the same thickness and length for uniform baking. Aim for about 2-3 inches long and 1/2 inch thick.
- Don’t Overbake: These cookies should just start to turn golden on the bottoms. Overbaking can make them dry, so keep a close eye on them.
- Use Fresh Nutmeg: Grating whole nutmeg will give you the most vibrant, aromatic flavor.
- Thin Glaze: If the rum butter glaze thickens as you work, warm it gently or add a tiny splash of rum to loosen it up.
Customizations
- Flavor Variations: Swap the rum for bourbon, brandy, or even vanilla extract if you prefer a non-alcoholic glaze.
- Spices: Add a pinch of cinnamon or cloves to the dough for a slightly spicier flavor profile.
- Decorations: Go beyond green and red sprinkles—try edible glitter, silver dragees, or crushed peppermint candies for a different festive look.
- Nut Additions: Mix finely chopped pecans or walnuts into the dough for added texture and flavor.
Serving Suggestions
- Pair with Drinks: These cookies are delightful with a cup of hot cocoa, a spiced latte, or a glass of eggnog.
- Cookie Exchange: Package them in a festive tin lined with parchment paper for a beautiful homemade gift.
- Dessert Platter: Arrange them with other holiday favorites like gingerbread men, sugar cookies, and chocolate truffles for an irresistible dessert spread.
No matter how you serve them, frosted nutmeg log cookies are guaranteed to become a cherished part of your holiday baking traditions. Let the aroma of nutmeg and rum fill your kitchen and your hearts this season!
Frosted nutmeg log cookies with rum butter glaze
Ingredients
For the cookies
- 1 cup butter softened
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 3 cups all-purpose flour
- decorating sprinkles
Rum Butter Glaze
- 3 tablespoons butter softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon dark rum or rum of choice
- 4-5 tablespoons half and half
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream butter; add sugar and mix until light and fluffy. Beat in vanilla, nutmeg, salt, egg and flour; mix until well combined.
- Divide dough into four parts. Shape each section of dough with palm of hand and into 1/2 inch rope-like strand. Cut into 1 1/2 inch lengths. Place 1 inch apart on parchment paper-lined baking sheets. Bake at 350 degrees for 12 to 14 minutes, or until lightly browned.
- Cool 2 to 3 minutes on baking sheets; transfer to wire cooling racks. Dip tops of each cooled cookie into rum butter glaze; immediately decorate with sprinkles, as desired.
Rum butter glaze
- In a large mixing bowl, blend butter, powdered sugar, vanilla and rum; add enough half and half to create a smooth, spreadable glaze.
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