Half-Baked by Liz  recipes, crafting, & other fun things

Rum + Raisin Cookies

March 30, 2016 / by Liz

Rum + Raisin Cookies

Yield: ~30 cookies

Rum + Raisin Cookies


  • 100 g unsalted butter, room temperature
  • 150 g sugar
  • 1 large egg, room temperature
  • 1 tablespoon molasses
  • 2 tablespoons dark rum
  • ½ shot espresso (about a tablespoon)
  • 215 g flour (use T80 in France)
  • ¼ teaspoon allspice
  • 2 teaspoons baking powder
  • 150 g raisins


  • Preheat the oven to 180°C (350°F), and line a baking sheet with parchment paper. Combine the butter and sugar in the bowl of an electric mixer, and beat on medium speed for a minute or two, until well combined.
  • Add the egg and molasses, and beat for a few minutes more, until light and fluffy. The add the the rum and espresso, and mix to combine.
  • In a separate bowl, whisk together the flour, allspice, and baking powder. Then add to the wet ingredients, and incorporate by hand using a spatula. Add the raisins, and stir just to incorporate.
  • Use a cookie scoop to place 1 tablespoon-mounds of batter onto the prepared sheet, at least 5 cm (~2 inches) apart. Flatten each mound slightly, and bake for 9 to 10 minutes, until golden brown.
  • Cool on a wire rack.
  • *See related blog post here.

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