Do not be fooled by the humble appearance of these cookies; this special treat packs an unexpected and powerful flavor punch. Plump raisins and a burst of citrus enhance the soft brown sugar cookie base. A drizzle of boozy icing elevates these from tasty to an exceptional, I-don't-want-to-share confection! When you want to indulge in a simple, but sensational treat, these iced orange rum raisin cookies are for you.
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Case and point: my husband (“I’m not a sweets guy,” as he likes to say) turned into quite the cookie hoarder when I was prepping a batch of these morsels to share at a potluck. He declared this his new favorite cookie, replacing his previous favorite of 15 years - a chocolate chip cookie baked by one of our dearest friends. At long last, I have reclaimed his sweet tooth (perhaps ironically due to the not overly sweet nature of these cookies). And, as for the cookies I plated for the potluck. They never left the house; we ate every. last. one. Whoops. I had to whip up another batch.
Ingredient Notes
- raisins soaked in warm water - raisins can get a bit sad and dry. Give them a little spa time and they will take a baked product from good to great.
- granulated sugar - aside from the obvious sweetness, granulated sugar helps build structure to the cookie when it is blended into butter and the amount of sugar impacts the softness, or lack of, in the finished product. Sugar also helps the cookie brown to just the right color as it bakes.
- butter - as the main source of fat butter is critical to the texture and shape of the cookie, in addition to adding flavor.
- egg - like butter, eggs contribute to the structure of the cookie. They add lift and volume, help with browning, and help combine all the ingredients into a harmonious bite of deliciousness.
- flour - the building block of baked goods. Flour is like the frame of a house, providing the structure needed for baked goods. The wrong amount of flour can lead to cookies that are, for example, too hard, too tough, or too flat. (that's why you need a kitchen scale to measure in grams)
- rum extract - adds complexity and a supporting flavor to the cookie; you can substitute this with vanilla, but, of course, you will no longer have a rum raisin cookie. I've tried ALL the rum extracts and good ol' McCormicks is my favorite.
- baking soda & baking powder - both help cookies to rise and take proper shape
- orange zest - without the orange zest, the cookie would need to be renamed
- salt - one of the most important flavor components to baked goods, salt adds a fullness to flavor. For me, salt is like a loud knock on the door of your taste buds waking them up to receive all the incoming goodness at maximum impact
- powdered sugar - aka confectioner's sugar, this sweetener is important to creating an icing that will harden as it sets. It is the important vehicle for the rum
- rum - rum adds a nice kick to these cookie. You can substitute orange juice for the rum if you want to make this non-alcoholic.
Recipe Q&A
I swapped out traditional vanilla extract in this recipe for rum extract. Rum extract, like vanilla, is a background flavor often not noticed unless it isn't there. How often do you bite into a cookie and think "mmm, I love that vanilla extract in there?" Never, right? You don't think about vanilla in the finished product.
However, if it isn't in there you'd probably bite into the cookie and think "meh." Extracts help rounded out the flavors in baked goods. While vanilla extract brings a little more sweetness to the party, rum extract adds an intriguing layer of warmth and a slight bite to the cookie. And, these are Rum Raisin Cookies, after all.
Many cookie doughs improve in flavor, color and rise after hanging out in the fridge for a few hours, this is one of those. You can skip the chill if you are in a hurry, but the cookie won't be it's best self. I tested a batch without chilling the dough; while they were still quite tasty, the chilled dough baked up with more flavor and a better brown color.
Yes, dry raisins will still add flavor to the cookie. However, I think the cookie experience reaches a whole new level when you bite into a plump, juicy raisin. Raisins that have been hiding in the dark recess of your pantry can come out good as new after a 30 minute soak. (wish the same was true for humans)
In testing various versions of this recipe, it quickly became apparent that during baking the rum flavors became muted. I wanted these rum raisin cookies to taste like, well, rum. Plus, all that rum used to soak the raisins had no use in the cookie after it's initial job. It pained me to pour all of that liquor down the drain, especially when the flavors didn't shine in the finished cookies. So, I add the rum icing to ensure the flavor was front and center.
There is enough butter in these cookies to keep them from sticking. Plus, a naked cookie sheet helps them to keep their shape and not spread.
Giving the butter a short solo spin around the mixer helps it to marry with the sugar more quickly and evenly. Beating butter and sugar together for the proper amount of time helps to keep cookies from spreading in the oven. For cookies, you aren't creaming like you would other baked goods but getting the mix to a light color and texture. This takes about 2, maybe 3, minutes if you've already beat the butter briefly.
Storage & Freezing
These cookies will keep in a tightly sealed container in a cool spot or the fridge for 4-5 days. They can be frozen, baked or unbaked, for 3 months. To cook from frozen and 1 - 2 minutes to baking time.
Recipe Tools, Tips, & Tricks
- A cookie baking sheet helps with browning and air circulation. A regular baking sheet with sides works just fine too.
- An electric kettle for boiling water makes life a little snappier; not just for soaking raisins but for a spot of tea, pressed coffee, instant oatmeal. You get the idea.
Kitchen Intention Insights
- For those avoiding alcohol, vanilla extract can be used instead of rum extract. Also the rum in the icing can be swapped with orange juice. These will be Iced Orange Raisin Cookies with these changes...and still delicious.
- I learned there is Fair Trade Rum on the market while doing research for this recipe. When possible, I buy "fair trade" products to ensure I'm contributing ethical business practices. You can purchase Flor de Caña here.
Iced Orange Rum Raisin Cookies
- Total Time: 30 minutes + chill time
- Yield: 32 1x
Description
A soft and chewy rum raisin cookie filled with plump fruit, bursting with orange flavor, and topped with a boozy drizzle of icing. Sure to satisfy that sophisticated sweet tooth.
Ingredients
FOR THE COOKIE DOUGH
- 145 grams (1 cup) raisins
- 180 grams (¾ cup) boiling water
- 1 egg (approximately 50 grams)
- 210 grams (1 ¾ cup) all purpose flour
- 2 grams (½ teaspoon) baking powder
- 2 grams (½ teaspoon) baking soda
- 1.5 gram (¼ teaspoon) salt
- 113 grams (½ cup) butter, unsalted and cubed
- 150 grams (¾ cup) granulated sugar
- zest from 1 orange (approximately 2 grams or 1 teaspoon)
- 4.25 grams (1 teaspoon) rum extract
FOR THE ICING:
- 85 grams (¾ cup) powdered sugar
- 30 grams (2 tablespoons) rum
Instructions
FOR THE COOKIE DOUGH:
1. Place raisins in a heat-safe bowl. Pour boiling water over raisins and let soak for 30 minutes. Drain raisins and set aside to cool.
2. In a small bowl lightly whisk egg. Set aside.
3. In another small ball, whisk together flour, baking powder, baking soda and salt. Set aside.
4. In a stand mixer fitted with a paddle, beat butter for 30 seconds.
5. With mixer running slowly pour sugar into butter and beat until light, about 2 minutes.
6. Add orange zest and rum extract; mix for another 30 seconds.
7. Add egg mixture into the butter and beat until incorporated, about a minute.
8. Add in the flour mixture and beat on low until incorporated, about a minute. Scrape down sides as needed.
9. Stir in raisins on low speed.
10. Cover dough and chill in the refrigerator for 1 hour and up to 3 days.
TO BAKE:
1. When ready to bake, place rack in center of oven and heat oven to 375° F.
2. Place rounded tablespoons of dough about 2 inches apart directly on ungreased cookie sheet.
3. Bake for 9 - 11 minutes, until edges are slight brown.
4. Rest for 2 minutes on cookie sheet and transfer to cooling rack.
5. Let cool completely, about 30 minutes, before adding icing.
FOR THE ICING:
1. While cookies cool, whisk together powdered sugar and rum.
2. With a spoon, drizzle icing over cooled cookies. If icing is too thick, add another teaspoon or two of rum.
3. Allow icing to set for 20 minutes.
Notes
- Be sure to allow icing to set completely before packing or stacking so the cookies stay purdy
- Nutritional below provided as a courtesy only and is estimated from Nutrifox.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Indulge, Dessert, Cookie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 193
- Sugar: 20 g
- Sodium: 77.8 mg
- Fat: 6.2 g
- Carbohydrates: 32.1 g
- Protein: 2.1 g
- Cholesterol: 26.8 mg
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bluestews says
This is a household favorite and one of the most requested cookies I'm asked to make for friends and family. Let me know how you liked them.