Dinah's Jamaican Rum Cookies

The recipe for these Jamaican rum cookies is passed down from my great-grandmother. Crispy and subtly flavored, they're perfect when enjoyed with a cup of tea or even dipped into melted chocolate.

These Jamaican rum cookies are a well-loved family recipe. A couple of months ago, my mum's cousin Judy, who now lives in England, was reading my blog and emailed me to tell me about a cookie recipe that Dinah, the grandmother of Judy and my mum, made regularly in Jamaica. I mentioned in my Jamaican Meat Patties post that my mum grew up in Jamaica. She has many fond memories of the years she spent there and was thrilled to hear that Judy had forwarded the recipe to me. My parents were here for a visit over the weekend and I thought it would be a perfect opportunity for my mum and I to make the cookies together. They were every bit as good as Judy had promised. I thank her for passing on this timeless family recipe.

I chose to make a double recipe, but a single recipe can easily be made. However, the double recipe was too big for my food processor and I had to mix the rest by hand in a bowl. That's what I get for being greedy! The recipe here is for a double batch of cookies. Judy's beautiful granddaughter is a chocoholic and enjoys these cookies half-dipped in chocolate.

How to make Jamaican rum cookies:

Preheat the oven to 425 degrees F.

Combine 8 oz. (1 cup) unsalted butter and 12 oz. (1 ½ cups) granulated or caster sugar in a food processor, stand mixer, or large bowl.

Okay, I was supposed to add the eggs next, which I would have known if I actually read the directions. I ended up adding the eggs after the flour and everything turned out fine.

Add 2 eggs and mix.

Add 16 oz. (4 cups) self-rising flour and 2 teaspoon baking powder.

Add 2 tablespoons dark rum, or vanilla extract if you prefer, and mix.

Grease two baking sheets or line them with parchment paper. Drop the mixture in one tablespoon portions onto the baking sheet and press down with a fork.

Bake until the cookies are golden brown, switching the baking sheets from top to bottom and back to front halfway through baking. Now, Judy suggested baking them for 12-15 minutes. However, my first batch was burned 12 minutes into baking; 8 to 9 minutes worked perfectly in my oven. So, start watching your cookies around 8 minutes, but be prepared to bake them for longer.

Cool on racks. They will firm up as they cool. Try a cookie and try to convince me that you could stop at just one.

Other cookies using rum:

Coco Bean's Rum-Soaked Current Coconut Cookies

Cookie with Amy's San Francisco Rum Balls

Dinah's Jamaican Rum Cookies

8 oz (1 cup) unsalted butter

12 oz (1 ½ cups) granulated or caster sugar

16 oz. (4 cups) self-rising flour

2 teaspoon baking powder

2 eggs

2 tablespoon rum (or pure vanilla extract)

Preheat the oven to 425 degrees F.

Combine unsalted butter and granulated or caster sugar in a food processor, stand mixer, or large bowl, and mix. Add eggs and mix again. Add flour, baking powder, and rum and mix again.

Grease two baking sheets or line them with parchment paper. Drop the mixture in one tablespoon portions onto the baking sheet and press down with a fork.

Bake until the cookies are golden brown, switching the baking sheets from top to bottom and back to front halfway through baking. Depending on your oven, they will bake anywhere from 8-15 minutes.

Cool on racks. Eat!

Makes about 5 dozen cookies.

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