These delightful, pillowy, toasty rum-buttered almond cookies are a fantastic addition to any cookie tray, any time of the year. They’re naturally gluten free, super easy to throw together, and so delicious!
Getting a New York Times cooking subscription was one of the best financial/subscription decisions I’ve made. Typically, I hate to pay for recipes online, preferring to get a recipe book.
A NYT Cooking subscription is worth every cent (not sponsored…I wish!) – and then some. The quality of the recipes far surpass anything else you can find online.
I first made these cookies around Christmas time as part of my usual cookie tray menagerie. What a treat! They’re nothing like the type of cookie I usually gravitate towards, but so worth it.
This rum-buttered almond cookie recipe was originally posted by the wonderful Vaughn Vreeland in the annual NYT Cookie Week lineup (Honestly, his past few cookie week recipes have seriously CRUSHED).
These little buttery, lightly sweet, almond cookies are suprisingly easy to put together – no sifting or chilling required. Best of all, they’re naturally gluten-free and freeze beautifully!
Table of Contents
Why You’ll Love Rum-Buttered Almond Cookies
Quick & Easy: These cookies come together with minimal effort—no sifting or chilling required.
Naturally Gluten-Free: Made with superfine almond flour for a delicate, melt-in-your-mouth texture.
Perfect for Cookie Trays: With their golden, slivered almond crust, they look as impressive as they taste.
Rich, Buttery Flavor: Infused with dark rum and warm spices, these cookies are full of depth and warmth.
Great for Make-Ahead & Freezing: They freeze beautifully, so you can enjoy them anytime.
Key Ingredients for Rum-Buttered Almond Cookies:
- Unsalted Butter: Pairs with the rum to create that quintessential rum/butter flavor.
- Dark Rum: Adds warmth and depth, enhancing the delicate almond flavor. If you don’t want to buy a full bottle, you can pick up a little nips (50 mL mini bottles).
- Confectioner’s Sugar: Helps to keep the cookies soft and pillowy.
- Kosher Salt: Balances the sweetness and enhances all the flavors. Make sure to use Diamond Crystal, or half the amount if using Morton’s.
- Ground Cinnamon: A touch of warm spice that complements the rum and almonds. Feel free to leave out, or substitute for caradamom.
- Superfine Almond Flour: Creates a delicate, tender texture while keeping the cookies naturally gluten-free. Do not use regular almond flour that’s coarse.
- Egg Whites & Whole Egg: Bind the dough, giving structure while keeping the cookies light.
- Almond Extract: Intensifies the almond flavor for a rich, nutty aroma.
- Vanilla Extract: Highlights the rum note and adds another depth of flavor.
- Slivered Almonds: Lightly toasted for a crisp, golden coating that adds a delicate crunch.
Success Tips to Make Rum-Buttered Almond Cookies
Read Through the Recipe Carefully
Please, I implore you to read the recipe in full.
Namely, make sure that you don’t mix the rum/butter mixture with the almond flour. The rum/butter mixture is intended to be used to be brushed on the cookies.
Additionally, you want to make sure you use three tablespoons of rum for the topping, and reserve two teaspoons of rum for the cookies.
Chill the Dough if Needed
If the dough feels a bit sticky, or if you need some time for your oven to preheat, you can chill the cookie dough in the refrigerator for 10 to 15 minutes.
For a Richer Flavor, Consider Browning the Butter
For a deeper, nutty taste, brown the butter instead of melting it.
To brown butter, melt unsalted butter in a light-colored saucepan over medium heat. Stir constantly as it foams, then watch for golden brown bits forming at the bottom. Once it smells nutty and fragrant and turns a deep golden color, remove it from the heat immediately to prevent burning.
When you pour the browned butter in a bowl, make sure to include all the flavorful browned bits. Let it cool slightly before using.
FAQ’s and Swaps
Can I swap out the rum?
Yes and no. If you want the classic rum-buttered flavor, use dark rum (avoid white rum). For a variation, try amaretto or Frangelico.
One of the commenters in the NYT recipe indicated they used some orange zest and vanilla extract in place of the rum. It will give a different vibe, but sounds delicious! Let me konw if you tried it.
What can I use instead of almond flour?
No, almond flour is essential to this recipe. I know almond flour can seem pricey, but if you love almond flavors, these cookies are worth making!
Can I make the cookies larger?
Yes! For bigger cookies (2 tablespoons of dough, about 40g), increase the bake time to 20-22 minutes. You’ll get about 15 cookies.
Are these gluten free?
Sure are! Almond flour makes them naturally gluten free.
Storing Instructions
Room Temperature: Store in an airtight container for up to 4 days.
Freezing (Unbaked): Shape dough into balls, freeze on a baking sheet, then transfer to an airtight container. Bake straight from frozen, adding 2-3 minutes to the bake time.
Freezing (Baked): Cool completely, layer with parchment in an airtight container, and freeze for up to 3 months. Thaw at room temperature before serving.
Looking for More Cookie Recipes?
Soft and Chewy Spiced Hermit Cookie Bars– Another great holiday cookie.
Oatmeal Chocolate Coconut Cookie – Chewy, chocolatey, and coconut-y!
White Chocolate Cracker Jack Popcorn Cookies – Unique, butterscotchy, and full of flavor and texture.
If you loved these rum-buttered almond cookies, don’t forget to leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below! We’d love to hear from you—leave a comment to let us know how you enjoyed it!
Rum-Buttered Almond Cookies (NYT Cooking)
Equipment
- 2 half sheet baking trays
Ingredients
- 1/2 cup (113g/1 stick) of unsalted butter, melted
- 3 tablespoons plus 2 teaspoons of dark rum (divided), see notes
- 1½ cups + 1 tablespoon (185 g) confectioner's sugar, measured and sifted
- 1¼ teaspoon Diamond Crystal Kosher salt, see notes
- 1/2 teaspoon ground cinnamon
- 3 cups (330 g) superfine almond flour, see notes
- 2 large egg whites, room temperature
- 1 large egg room temperature
- 3/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 2 cups (187 g) slivered almonds, lightly toasted
Instructions
- Heat the Oven: Heat your oven to 350℉ (175℃) and position a rack in the middle.
- Prepare Rum-Butter Mixture: In a small bowl, combine the melted butter and 3 tablespoons of rum with 1 tablespoon of confectioner's sugar and ¼ teaspoon of salt. Lightly brush the parchment paper on your baking sheets with this rum-butter mixture.Note: The butter/rum mixture should not be incorporated into the cookie dough; it is for brushing the cookies only.
- Mix the Dry Ingredients: In a medium bowl, combine the almond flour, remaining confectioner's sugar, salt, and ground cinnamon. Set aside.
- Mix the Wet Ingredients: In another medium bowl, whisk the egg whites, whole egg, almond extract, vanilla extract, and remaining 2 teaspoons of rum until fully combined and no streaks remain.
- Combine the Wet and Dry: Create a small well in the center of the dry ingredients and pour in the egg mixture. Stir with a spatula or wooden spoon until the dough is fully combined and no dry patches remain.
- Roll the Cookies: Place the toasted sliced almonds in a shallow bowl. Working in batches, scoop 1½-tablespoon (22-gram) portions of dough and roll them in the sliced almonds, pressing lightly to ensure each ball is fully coated.Tip: You can store the dough in an airtight container for up to 2 days before baking. Transfer the coated dough balls onto the prepared baking sheets, spacing them 1.5 to 2 inches apart. These cookies do not spread much during baking, so shape them as you wish. Brush the tops of the cookies with the rum-butter mixture.
- Bake and Brush Again: Bake the cookies for 15-17 minutes, or until the edges turn slightly golden and the almonds begin to toast. As soon as you remove them from the oven, brush with the remaining rum-butter mixture.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days.
Notes
- Salt: Use Diamond Crystal Kosher salt for the best results. If using Morton's, reduce the amount by half.
- Rum: Recommended rums for baking include Captain Morgan Black, Goslings Black Seal Overproof, and Ron Calados Dark Rum, but feel free to use your favorite.
- Eggs: Separate the egg whites from the yolks while they are still cold. The yolks can be reserved for other recipes, such as pastry cream.
- Almond Flour: For the best texture, use blanched, superfine almond flour. Natural almond flour contains skins, which can make the dough drier and grittier.
