Crinkle cookies are synonym for holiday treats, right? That powdered sugar is like a snowy blanket. These Walnut Rum Cookies have crispy outside with perfect crinkles, and soft middle and just the perfect balance of rum and walnut flavor. Hope you’ll enjoy them as much as we did!
One of my favorite combination of flavors is walnut and spiced rum. I know I wanted to make a crinkle cookie for holidays, not just classic chocolate crinkle cookies, but something different. Although this year was “tough” for walnut trees, here in Croatia, and too much frost in April devastated newly growth walnut sprouts, and there are a little or none walnuts from this year. My husband bought me a last year harvest walnuts, so with 5 kilos in my freezer, I have enough to “play” with new recipes, until next fall.
It took me three times to make these cookies the way I imagine it. My faithful recipe tester, as always, is my neighbor/nanny Lucija, definitely approved them. She said the the first batch was a bit softer, but not so much walnut flavor, and the last, which was the winner is a little bit on a crispier side with a softer center, but the flavors were perfectly balanced. I just hope you’ll approved them too.
INGREDIENTS FOR WALNUT RUM CRINKLE COOKIES
- all-purpose/plain flour
- ground walnuts
- granulated and light brown sugar
- baking powder and baking soda
- unsalted butter
- vanilla and rum extract (optional, for enhanced rum flavor)
- powdered sugar
HOW LONG DOES THESE COOKIES LAST AND HOW TO STORE IT?
Store them in airtight container at room temperature up to a week or in a freezer for up to 3 months.
FEW TIPS AND TRICKS
- I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure same results in baking!
- For best results make sure your ingredients are at room temperature before you begin baking.
- I use our local brand spiced rum which is a perfect for baked goods, and actually is specially formulated for that purpose, and have never used any other kind. My friend, who’s living in US, says she can’t get that flavor using only spiced rum available there, so she always adds rum extract. So that is why I suggest using rum flavor to enhance it.
- Chilling time is mandatory! This step makes the sticky cookie dough easier to roll into balls and it also helps bake thicker cookies.
- As for cooling, if you feel like the mixture is still pretty sticky after 3 hours, shape the cookie balls, place them on a plate covered with baking paper and place in the freezer for 5-10 minutes. Then roll them in granulated and powdered sugar and bake!
- Always roll cookie dough balls first in granulated and then in powdered sugar. Coating cookies in granulated sugar prior to coating them in powdered sugar promotes proper cracking by causing the top of the cookie to dry out before the interior of the cookie is finished baking.
- Bake for 8 minutes (or until crinkles form) for softer cookies, or 10 minutes or more for crispier ones.
MORE COOKIE RECIPE FOR YOU TO TRY!
- GINGERBREAD WHOOPIE PIES
- BROWNIE S’MORES COOKIES
- BROWN BUTTER TOFFEE CHOCOLATE CHUNK COOKIES
- BROWN BUTTER CHOCOLATE CHUNK AND WALNUT OATMEAL COOKIES
- WALNUT MERINGUE CRESCENT COOKIES
- GRANDMA’S JAM FILLED SOUR CREAM COOKIES
- BROWNIE COOKIES
- CHOCOLATE MARBLE COOKIES
- POPPY SEED ROLLS COOKIES
- CRANBERRY ORANGE COOKIES
- WALNUT MERINGUE COOKIES
→If you make this cookies, please leave a comment, rate it and tag @mihaela_biteitquick on Instagram! I would love to see what you baked!
Walnut and Rum Crinkle Cookies
- 80 grams unsalted butter 2.82 oz, room temperature
- 50 grams granulated sugar 1/4 cup
- 50 grams light brown sugar 1/4 cup
- 1 egg room temp.
- ½ teaspoon vanilla
- 2 tablespoons dark spiced rum
- 1 teaspoon rum extract optional, for enhanced rum flavor
- 150 grams all-purpose/plain flour 5.3 oz
- 100 grams ground walnuts 3.5 oz
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 50 grams granulated sugar 1/4 cup
- 50 grams powdered/icing sugar 1/2 cup
- In a mixing bowl whisk together the flour, ground walnuts, baking powder, baking soda and salt.
- In a large bowl, cream butter and sugars together until light and fluffy, 3-4 minutes. Beat in vanilla, egg and rum (and rum extract if using). Scrape down the sides of the bowl with a spatula as necessary.
- Reduce mixer speed to low and gradually add flour mixture. Mix until just combined. Don't over mix!
- Cover bowl and chill in the refrigerator for at least 3-4 hours or overnight. Chilling is necessary for crinkle type cookie.
- When you are ready to bake the cookies, preheat the oven to 180ºC (350ºF). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Add granulated sugar into one small bowl and powdered sugar into another.
- Scoop about 15 grams (1 tablespoon) of dough, roll it into a ball with your hands. Roll each ball in granulated sugar first and then in the powdered sugar.
- Place the cookies on a prepared baking sheet and bake for 8-12 minutes. Eight minutes for a softer cookie, and 12 mins for crispier one.
- Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
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