RumChata Cookies
Soft, chewy snickerdoodles topped with a RumChata buttercream.
Ingredients
- 1/2 cup butter (1 stick)
- 1/2 cup sugar
- 1 egg
- 1 1/4 cup flour
- 3/4 tsp cream of tartar
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tbsp RumChata
- 1/4 cup sugar
- 1 tbsp cinnamon
Buttercream
- 1 stick butter, softened
- 3/4 cup powdered sugar
- 2 tsp Rum Chata (or to taste)
Instructions
- Preheat oven to 350.
- In a large bowl, cream together the butter and sugar until light and fluffy (around 3-4 minutes).
- Add egg and RumChata.
- Sift together flour, baking soda, cream of tartar, and salt. Add dry ingredients to the wet mixture. Mix until just combined.
- Chill dough in fridge for 20 minutes.
- Roll dough into a ball and dip it in the cinnamon sugar mixture. Be sure to completely cover in cinnamon and sugar. Flatten cookies with the bottom of a glass or with your hands.
- Bake for 8 minutes until light golden brown around the edges.
Make Buttercream Frosting
- Cream the butter until fluffy, around 3-4 minutes. Add the powdered sugar and RumChata. Mix until light and fluffy (an additional 2-3 minutes more)