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A close up of a soft rum raisin cookie showing the spiced dough texture and raisin filling.

Rum Raisin Cookies

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5 from 5 reviews

Description

These sophisticated rum raisin cookies feature a tender molasses-spiced dough wrapped around a luscious, rum-soaked fruit center. The addition of arrowroot ensures a stable, jam-like filling that pairs perfectly with the warm notes of ginger and cinnamon.

Ingredients

  • 1/2 cup (80g) raisins
  • 1/2 cup (120ml) dark rum
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 3/4 cup (170g) softened salted butter
  • 3/4 cup (150g) brown sugar
  • 1/4 cup plus 2 tablespoons molasses
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 2 tsp vanilla extract
  • 1 tbsp butter (for filling)
  • 1 tbsp honey
  • 1/2 tbsp arrowroot starch
  • 1/2 tbsp lemon juice
  • Granulated white sugar for rolling

Instructions

  1. Place raisins in a glass jar with dark rum and soak for at least 24 hours to ensure full hydration.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt for 30 seconds.
  3. Using a stand mixer with a paddle attachment, cream 3/4 cup butter and brown sugar on high speed for 2 minutes.
  4. Add the molasses, egg, egg yolk, and vanilla extract, beating for 1 minute to create a stable emulsion.
  5. Gradually mix in the dry ingredients on the lowest speed just until no flour streaks remain.
  6. Cover the dough and refrigerate for 1 to 2 hours to stabilize the fats and hydrate the flour.
  7. Prepare the filling by melting 1 tbsp butter and honey in a saucepan, then whisking in a slurry of arrowroot and lemon juice.
  8. Add the raisins and their soaking rum to the pan and simmer for 5-10 minutes until thickened; cool to room temperature.
  9. Preheat oven to 350°F (177°C) and line heavy-gauge sheet pans with parchment paper.
  10. Scoop 2.5 tablespoon portions of dough, split each in half, and create an indentation for 1 teaspoon of raisin filling.
  11. Seal the dough around the filling, roll into an egg-like shape, and coat in granulated sugar.
  12. Bake for 10-12 minutes until edges are set but centers are soft, then cool on a wire rack.

Notes

For the most consistent results, ensure your eggs and butter are at room temperature to prevent the dough from breaking during the emulsion stage. If the raisin filling appears too thin, continue simmering until it reaches a thick, jam-like consistency before attempting to stuff the cookies. These treats develop a deeper flavor and softer texture if allowed to sit in an airtight container for 24 hours after baking.

  • Prep Time: 25 hours
  • Cook Time: 12 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cookiessweet.com/rum-raisin-cookies/