Butternut Cookies with Rum Glaze: A Deliciously Nutty Treat
Butternut cookies are a delightful, nutty cookie that pairs perfectly with a rich rum glaze. They’re buttery, slightly crumbly, and loaded with butterscotch chips and finely chopped pecans. These cookies are ideal for the holiday season, family gatherings, or any time you’re craving a sweet treat with a hint of warmth from rum extract. Topped with a dusting of chopped pecans, they have a beautiful look and an even better taste.
Ingredients
For the Cookies
- ¾ cup butter, softened, plus 1 Tbsp
- ½ cup powdered sugar
- ¼ tsp salt
- 1¾ cups all-purpose flour
- 6 oz. butterscotch chips
- 1 cup finely chopped pecans
For the Rum Glaze
- 3 cups powdered sugar
- 3-4 Tbsp milk or water
- 1 tsp rum extract
For the Topping
- ½ cup chopped pecans
How to Make Butternut Cookies with Rum Glaze
Step 1: Cream the Butter and Sugar
- Cream butter and sugar – In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, powdered sugar, and salt until the mixture is light and fluffy. This step is essential for a tender, melt-in-your-mouth cookie texture.
Step 2: Add the Dry Ingredients
- Blend in flour – Gradually add the flour to the creamed mixture, mixing until fully incorporated. The dough should be soft and hold together well.
- Add the butterscotch chips and pecans – Gently fold in the butterscotch chips and finely chopped pecans. You can mix these in by hand to ensure even distribution without overworking the dough.
Step 3: Shape the Cookies
- Shape the dough into balls – Scoop out a scant teaspoonful of dough and roll it into a ball. Place each dough ball about 1 inch apart on an ungreased cookie sheet. These cookies don’t spread much, so they can be placed closer together than typical cookies.
Step 4: Bake the Cookies
- Bake the cookies – Preheat the oven to 325°F (163°C). Bake the cookies for 15-20 minutes or until they’re firm but not yet brown. Keep a close eye on them to avoid over-baking, as this can cause them to become too hard.
- Cool on wire racks – Remove the cookies from the oven and transfer them to wire racks to cool completely before glazing.
Step 5: Make the Rum Glaze
- Combine glaze ingredients – In a medium bowl, whisk together the powdered sugar, rum extract, and milk or water. Start with 3 tablespoons of liquid, adding more if necessary to reach a smooth, pourable consistency.
Step 6: Glaze the Cookies
- Dip or drizzle glaze – Once the cookies are fully cooled, dip the tops into the rum glaze or use a spoon to drizzle the glaze over each cookie. The rum glaze adds a subtle warmth and enhances the flavor of the butterscotch and pecans.
- Add the finishing touch – While the glaze is still wet, sprinkle the top of each cookie with a small amount of chopped pecans for added texture and flavor. Let the glaze set completely before serving or storing.
Tips for the Perfect Butternut Cookies
Use Room Temperature Butter
Allowing the butter to come to room temperature before creaming it with the sugar helps create a smooth dough and a softer cookie texture.
Mix by Hand for a Better Texture
When adding the butterscotch chips and chopped pecans, mix by hand instead of using a mixer. This prevents the dough from becoming overworked, which can lead to tough cookies.
Don’t Overbake
Bake these cookies just until they’re firm to the touch but not browned. Overbaking can cause them to lose their tender, buttery texture.
Customize the Glaze
If you’d like a non-alcoholic option, you can substitute vanilla or almond extract for the rum extract in the glaze.
Storage Tips
Store the cookies in an airtight container for up to one week. They can also be frozen for up to three months.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes, butternut cookies store well in an airtight container for up to one week. They can also be made in advance and frozen before adding the glaze. When you’re ready to serve, let them thaw, then add the rum glaze and chopped pecans.
What if I don’t have rum extract?
You can substitute vanilla extract or almond extract for the rum extract if needed. This will change the flavor slightly, but both options will still be delicious.
How can I make the glaze thicker or thinner?
If your glaze is too thick, add more milk or water, one teaspoon at a time, until it reaches your desired consistency. If it’s too thin, add more powdered sugar.
Can I use other types of nuts?
Absolutely! While pecans complement the flavor of butterscotch, you could substitute chopped walnuts, almonds, or hazelnuts for a unique twist.
How do I prevent the glaze from becoming too runny?
Make sure the cookies are completely cool before glazing, as warmth can cause the glaze to run. Adjust the liquid in the glaze as needed to reach the right thickness for dipping or drizzling.
Are these cookies gluten-free?
This recipe is not gluten-free as written, but you can use a gluten-free all-purpose flour blend to make them gluten-free. Be sure to check that the butterscotch chips are also gluten-free.
Butternut cookies are a true treat, with a buttery base, sweet and nutty filling, and a warm rum glaze that enhances every bite. Perfectly festive for holidays or a sweet snack, these cookies will quickly become a favorite. Enjoy them with friends, family, or just for yourself!