Walnut and Rum Crinkle Cookies
Ingredients
- 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
More:
- 50 grams granulated sugar 1/4 cup
- 50 grams powdered/icing sugar 1/2 cup
Instructions
- 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.
Notes
Please read tips and tricks section in the post above.
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