Cookies

Rum Raisin Cookies

at a glance
Prep Time 20 minutes
Inactive Time 2 hours
Cook Time 12 minutes
Servings 18 cookies

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Perfectly chewy, spiced, sweet, and a little boozy, these rum raisin cookies are perfect for your next holiday, adult gathering!

Stack of rum raisin cookies on a slate surface with raisins sprinkled on the table with a plate of cookies and purple mug in the background.

Rum Raisin Cookies That Will Knock Your Socks Off 

I grew up in D.C. and would travel up to Pennsylvania each year with my mom to visit my aunt and cousins. We used to always stop in Amish country and get these delicious shortbread raisin cookies that quickly became a tradition. Last Christmas, we were reminiscing about our time spent on the road eating raisin cookies, and so I set out to relive some of the nostalgia. Since it was the holidays, I added a little rum into the mix and a ginger molasses cookie base, because who doesn’t love a ginger molasses cookie?! 

These cookies are beautifully fluffy, chewy, and slightly boozy in the middle (best enjoyed by the adult-only crowd). They’re sure to be a hit at your next soiree or holiday party. I hope they find a way into your holiday traditions the same way they have in mine. 

Rum Cookies Recipe Ingredients 

Here’s what you’ll need to make these festive, stuffed rum raisin cookies:

Top down view of ingredients for rum raisin cookies.

For the Cookies 

  • 2 ¼ cup all-purpose or gluten-free flour 
  • 1 teaspoon of baking soda
  • ½ teaspoon of salt
  • 1 ½ teaspoon of cinnamon
  • 2 teaspoons of ground ginger 
  • ¼ teaspoon of ground cloves 
  • ¼ teaspoon of ground nutmeg 
  • ¼ cup + 2 tablespoons of molasses 
  • 1 egg + 1 egg yolk 
  • 2 teaspoons of vanilla 
  • ¾ cup of salted butter, softened 
  • ¾ cup of brown sugar 
  • ¼ cup of white sugar to roll the cookies in 

For the Filling 

  • ½ cup of raisins 
  • ½ cup of rum 
  • ½ tablespoon of arrowroot starch/flour
  • ½ tablespoon of lemon juice 
  • 1 tablespoon of butter
  • 1 tablespoon of honey 

Ideally, you want to soak the raisins in the rum overnight if possible, for the most infused flavor. If you don’t have the time, or forget to let them soak, that’s okay! Your raisins will still pick up some rum flavor with a shorter soak, and the cookies will still be really tasty!

The alcohol from the rum acts as a preservative for the raisins, so they really don’t ever “go bad.” If you want a stronger infusion, store your raisins and rum together in the fridge for up to 1 month. 

How to Make Rum Cookies with Raisins

These cookies have a few extra prep steps you’ll want to plan for, like incorporating time for the dough to chill (trust me, this is a step you don’t want to skip for the fluffiest cookies!) and soaking your raisins overnight for the best punch of rum flavor, but even if you’re short on time, you’ll still have a delicious cookie. Here’s how you’ll make them:

Top down view of dry ingredients whisked together in a white bowl with a metal whisk with a black handle.
Mixed dough in a glass bowl on a gray and white marble surface. Dough is golden brown in color.
Hand making an indent in cookie dough using a measuring spoon.
Top down view of butter and sugars creamed in a glass bowl.
Top down view of rum raisin filling once cooled and thickened.
Top down of cookie dough stuffed with rum raisin filling.
Dry ingredients being incorporated into wet ingredients in a glass bowl with a hand mixer. Dough is golden brown in color.
Top down view of cookies being scooped onto a parchment lined baking sheet.
Cookies stuffed and rolled on a parchment lined baking sheet.
  1. Soak the raisins – place the raisins in a clean jar and pour in the rum. Ensure the raisins are covered by the rum. Cover the jar and let it sit overnight (the longer they soak, the more concentrated the flavor in the raisins will be). If you don’t have a day to soak the raisins, you can also let them soak while you make the dough. 
  2. Combine dry ingredients – in a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
  3. Cream the butter and sugar – in a large bowl, use a hand-held or stand mixer to beat the butter and sugar together on high speed until creamy and combined, at least 2 minutes. Scrape down the sides and bottom of the bowl as needed.
  4. Add the wet ingredients – drizzle in the molasses and beat until combined. Then, add the egg, egg yolk, and vanilla extract, and beat until combined, about 1 minute.
  5. Add the dry ingredients  – gradually add the dry ingredients in with the wet ingredients and beat until the ingredients are just combined.
  6. Refrigerate – cover and refrigerate the dough for 1-2 hours, until it is completely cool.
  7. Make the filling – while the dough is cooling, make your filling. In a small saucepan, melt the butter and honey together. In a separate, small bowl, stir the arrowroot and lemon juice together until the arrowroot is dissolved. Add it to the saucepan and mix for about one minute. Add all of the contents from the rum-soaked raisin jar, and continue cooking until the mixture thickens, 5-10 minutes. Remove from heat (it will continue to thicken as it cools). Allow the filling to cool completely before assembling cookies.
  8. Preheat the oven – preheat the oven to 350°F.  Line two sheet pans with parchment paper and set aside.
  9. Scoop and stuff the dough – scoop the dough into 2 ½ tablespoon-sized balls (we used a #24 scoop), and place them on two parchment-lined baking sheets. Working one sheet at a time (keep the other sheet pan in the fridge to make the dough easier to work with), split each ball into two, and use the back of a teaspoon to make a small dent in half of the balls of dough. Drop one teaspoon of the filling into the dented dough. Cover with the other half of the dough and roll into a ball. Roll each ball into an egg shape for the best texture of cookie. Repeat for each dough ball. Once you have a baking sheet filled with dough balls, place it in the fridge to chill while you continue assembling more cookies on the second baking sheet.
  10. Roll in sugar – this step is optional but highly encouraged. Fill a separate small bowl with white sugar, and roll each ball in the sugar until it is lightly coated. Place dough balls on the prepared baking sheet. 
  11. Bake – bake for 10-12 minutes or until the edges appear set. Allow the cookies to cool slightly on the baking sheet before transferring to a wire rack to cool completely. 
  12. Serve and enjoy! Enjoy the cookies immediately or allow them to cool completely and store in a sealed container for up to 4 days or freeze for up to 3 months. 

Rum Raisin Cookie Variations 

These rum raisin cookies are so tasty as written, but there are definitely some fun ways to change things up. Here are some ideas:

  • Add-ins – add a sprinkle of chocolate chips or some chopped nuts for extra texture and flavor. 
  • Skip the filling – if you are short on time, drain the excess liquid off of your rum raisins and just fold the raisins into the dough before chilling. Then, chill, form balls, and bake as directed. 
  • Substitute the rum – use rum extract or apple juice in place of the rum in this recipe if you want an alcohol-free version. 
Top down view of two hands holding rum raisin cookie split in half over a slate backdrop with a stack of cookies and a bowl of raisins in the background.

Tips & Tricks for Stuffed Rum Raisin Cookies

  • The dough will be the easiest to work with when chilled. If the dough becomes sticky as you are forming and filling the balls, stick it back in the fridge for a few minutes. 
  • Chilling the dough helps keep the dough from spreading too thin while baking, resulting in a really fluffy, chewy cookie. 

Storing Rum Raisin Cookies

To store your rum raisin cookies, allow them to cool completely, then store in an airtight container at room temperature for up to 4 days. They can also be wrapped individually in parchment paper, then placed in a freezer bag or airtight container in the freezer for up to 3 months. Simply let them defrost on the counter and enjoy!

Q Can I use rum extract instead of rum?
A

Yes! You can substitute an equal amount of rum extract or apple juice in place of the rum in this recipe (enough to cover your raisins).

Q Will rum cookies make me drunk?
A

These cookies do contain alcohol since the raisins are soaked in rum, but it is unlikely that these rum cookies will get you drunk since the raisins are combined with so many other ingredients. While some of the alcohol content in the rum will evaporate during the cooking and baking process, these cookies do contain alcohol, so we recommend them for the adult crowd.

Q Why are my cookies dry?
A

There are a couple reasons your cookies may be dry. One is from over-mixing. You’ll want to make sure that you are beating your dough until the dry ingredients are just incorporated. The other is that you may have used too much flour. You’ll want to loosely scoop the flour and level it (not packing it down in the measuring cup) when you are measuring out the 2 ¼ cup.

Q What makes a cookie soft and chewy?
A

The combination of brown sugar and molasses in this recipe make for a super soft and chewy cookie.

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Rum Raisin Cookies

By: Lindsay Bare
No ratings yet
Prep Time: 20 mins
Inactive Time 2 hrs
Cook Time: 12 mins
Servings: 18 cookies
Perfectly soft, chewy, spiced, and a little boozy, these rum raisin cookies are perfect for your next holiday, adult gathering!

Ingredients  

For the Cookies:

  • 2 ¼ cups flour (all-purpose or gluten-free)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ginger ground
  • 1 ½ teaspoon cinnamon
  • ¼ teaspoon cloves ground
  • ¼ teaspoon nutmeg ground
  • ¼ + 2 cup + tablespoons molasses
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • ¾ cup salted butter softened
  • ¾ cup brown sugar
  • ¼ cup white sugar (optional) to coat cookies

For the Filling:

  • ½ cup raisins
  • ½ cup rum
  • ½ tablespoon arrowroot starch/flour
  • ½ tablespoon lemon juice
  • 1 tablespoon butter
  • 1 tablespoons honey

Instructions

  • Place the raisins in a clean jar and pour in the rum. Ensure the raisins are covered by the rum. Cover the jar and let it sit overnight (the longer they soak, the more concentrated the flavor in the raisins will be). If you don’t have a day to soak the raisins, you can also let them soak while you make the dough.
  • In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
  • In a large bowl, use a hand-held or stand mixer to beat the butter and sugar together on high speed until creamy and combined, at least 2 minutes. Scrape down the sides and bottom of the bowl as needed.
  • Drizzle in the molasses and beat until combined. Then, add the egg, egg yolk, and vanilla extract, and beat until combined, about 1 minute.
  • Gradually add in the dry ingredients and beat until the ingredients are just combined.
  • Cover and refrigerate the dough for 1-2 hours, until it is completely cool.
  • While the dough is cooling, make your filling. In a small saucepan, melt the butter and honey together. In a separate, small bowl, stir the arrowroot and lemon juice together until the arrowroot is dissolved. Add it to the saucepan and mix for about one minute. Add all of the contents from the rum soaked raisin jar, and continue cooking until the mixture thickens, 5-10 minutes. Remove from heat, it will continue to thicken as it cools. Allow to cool completely before assembling cookies.
  • Preheat the oven to 350°F. Line two sheet pans with parchment paper and set aside.
  • Scoop the dough into 2 ½ tablespoon-sized balls (we used a #24 scoop), and place them on two parchment lined baking sheets. Working one sheet at a time (keep the other sheet pan in the fridge to make the dough easier to work with), split each ball into two, and use the back of a teaspoon to make a small dent in half of the balls of dough. Drop one teaspoon of the filling into the dented dough. Cover with the other half of the dough and roll into a ball. Roll each ball into an egg shape for the best texture of cookie. Repeat for each dough ball. Once you have a baking sheet filled with dough balls, place it in the fridge to chill while you continue assembling more cookies on the second baking sheet.
  • This step is optional, but highly encouraged. Fill a separate small bowl with white sugar, and roll each ball in the sugar until it is lightly coated. Place dough balls on the prepared baking sheet.
  • Bake for 10-12 minutes or until edges appear set. Allow the cookies to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
  • Enjoy the cookies immediately or allow them to cool completely and store in a sealed container for up to 4 days or freeze for up to 3 months.

Nutrition Information

Nutrition Facts
Rum Raisin Cookies
Amount per Serving
Calories
272
% Daily Value*
Fat
 
9.7
g
15
%
Saturated Fat
 
5.8
g
36
%
Cholesterol
 
44.3
mg
15
%
Sodium
 
146.6
mg
6
%
Carbohydrates
 
38
g
13
%
Fiber
 
1
g
4
%
Sugar
 
23.4
g
26
%
Protein
 
2.5
g
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

Ingredient Variations:
  • Add-ins – add a sprinkle of chocolate chips or some chopped nuts for extra texture and flavor.
  • Skip the filling – if you are short on time, drain the excess liquid off of your rum raisins and just fold the raisins into the dough before chilling. Then, chill, form balls, and bake as directed.
  • Substitute the rum – use rum extract or apple juice in place of the rum in this recipe if you want an alcohol-free version.
Tips & Tricks:
  • The dough will be the easiest to work with when chilled. If the dough becomes sticky as you are forming and filling the balls, stick it back in the fridge for a few minutes.
  • Chilling the dough helps keep the dough from spreading too thin while baking, resulting in a really fluffy, chewy cookie.
Meet the Author
Lindsay Headshot

Lindsay Bare

Lindsay relishes in making the Fed & Fit vision come to life! She believes in sweating every day, putting her toes in the grass, baby snuggles are the best medicine, and dessert can come first.
Get to know Lindsay

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