Cheers To
National Rum Day!

Celebrate National Rum Day on Aug. 16 with a cocktail favorite in the form of a cookie. Striped or swirled, your mouth will say "yum" with every rum crumb.

Rum and coke cookies

Recipe will make approximately 36 cookies.

Ingredients:

  • 2 tubes Pillsbury Sugar Cookie dough (Or, you can mix up your favorite sugar cookie recipe, split it into two parts, and add the following.)
  • 2 cups flour
  • 1 egg white
  • 1/4 cup white rum (and 1 tablespoon rum flavoring if you really like the taste of rum)
  • 20 ounces Coca-Cola
  • 2 tablespoons cocoa powder

Ingredients

Directions:

1

Prepare the rum-flavored dough

Mix dough

Preheat oven to 350 degrees F.

Mix one tube of the Pillsbury Sugar Cookie dough until creamy and smooth.

Add one cup flour, one-quarter cup white rum (and one tablespoon of rum flavoring if you really like the taste of rum!).

Mix until combined.

Cover the dough in plastic wrap and place in the refrigerator for at least one hour.

2

Prepare the cola-flavored dough

Mix the other tube of PIllsbury Sugar Cookie dough until creamy and smooth.

Boil down 20 ounces of Coca-Cola in a saucepan until there is one-quarter cup remaining.

Add the boiled-down Coca-Cola syrup, one cup of flour and two tablespoons of cocoa powder to the sugar cookie dough.

MIx until combined.

Cover the dough in plastic wrap and place in the refrigerator for at least one hour.

3

Roll the dough

Remove doughs from plastic wrap and roll them flat between sheets of parchment paper to approximately 1/4-inch thickness. (You will get more perfect-striped cookies and have less waste if you roll the dough into more uniform rectangle shapes than I did. Lesson learned!) 

Roll out dough

4

Brush on egg whites

Brush egg whites on the white, rum-flavored dough.

Brush on egg whites

5

Stack the dough

Lay the darker, Coke-flavored dough on top of the white, rum-flavored dough.

Stack the dough

Cut the doughs in half, lengthwise. Brush more egg whites on one of the dough halves, place the other dough half on top. Again, cut the stacked dough in half, lengthwise. Brush more egg whites on one of the dough halves, and place the other half on top.

Cut dough and stack again

6

Refrigerate the dough

Cover the stacked doughs in plastic wrap and place in the refrigerator for at least two hours, or overnight if possible.

Cover dough in plastic wrap

7

Shape the cookie

Unwrap the stacked dough layers and cut slices 1/4 to 3/8-inch thick, depending on preference. You can use the striped rectangles as is, or you can cut shapes from the slices with cookie cutters. Whatever you'd like.

Slice dough

Slie dough with cookie cutter

If you use cookie cutters, the leftover scraps can be mixed together to make swirled rum and Coke cookies — still very pretty and delicious!

Scrap roll

Swirl cookie

8

Bake the cookies

Place cookie dough shapes on baking sheets lined with parchment paper. Bake at 350 degrees for 12 minutes.

Bake

Final product

Rum and coke cookies

More food crafts

Edible teacup cookies recipe
Tequila lime pie shooters
Fruit tacos with chocolate tortillas recipe

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Comments

Comments on "Rum and Coke cookies"

Grace Behnke January 30, 2014 | 9:39 AM

Hope these taste as good as they look. Going to pin it on my Feb. 2 cookie tasting board for my sisters that are working and don't have time for baking. We have thousands to make around the 1st. of June. Let you know later how these went over. Thanks!

Kim December 20, 2013 | 10:21 PM

If you slice and bake them you can't taste the rum at all. If you roll them into balls and then flatten them they are MUCH better!

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