Butterscotch Pecan Cookies with Rum Glaze Recipe

Introduction

Butternuts are delightful, buttery cookies studded with butterscotch chips and pecans, topped with a sweet rum glaze. These treats offer a perfect balance of rich flavors and a satisfying crunch, making them ideal for gatherings or cozy afternoons with tea.

Ingredients

• 3/4 cup butter, room temperature + 1 Tbsp
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 3/4 cup all-purpose flour
• 1 package butterscotch chips (6 oz)
• 1 cup finely chopped pecans
• Rum Glaze:
• 3 cups powdered sugar
• 3 to 4 tablespoons milk or water
• 1 teaspoon rum extract
• Topping:
• 1/2 cup chopped pecans

Instructions

1. Step 1: Cream the butter with powdered sugar and salt until the mixture is light and fluffy.
2. Step 2: Blend in the all-purpose flour and mix well to combine.
3. Step 3: Stir in the butterscotch chips and 1 cup of finely chopped pecans by hand until evenly distributed.
4. Step 4: Shape the dough into small balls, about a scant teaspoonful each, and place them 1 inch apart on an ungreased cookie sheet.
5. Step 5: Bake in a preheated 325°F oven for 15 to 20 minutes, or until the cookies are firm but not browned. Allow them to cool on wire racks.
6. Step 6: Prepare the rum glaze by mixing the powdered sugar, rum extract, and milk or water until smooth.
7. Step 7: Dip each cookie in the glaze or spoon the glaze over the cookies, then sprinkle with the chopped pecans.
8. Step 8: Let the glaze set before serving.

Tips & Variations

• For a stronger rum flavor, substitute rum extract with a tablespoon of real rum. Just be sure to add less milk to keep the glaze thick enough.
• Swap pecans for walnuts or almonds if preferred, or omit nuts entirely for a different texture.
• Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.
• Use a small cookie scoop to ensure even-sized cookies for uniform baking.

Storage

Store the cookies in an airtight container at room temperature for up to one week. Keep the glaze intact by placing parchment paper between layers. If needed, reheat gently in a low oven for a few minutes to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of butterscotch?

Yes, regular or white chocolate chips can be used as a tasty substitute, though the flavor profile will change from butterscotch to chocolaty.

Is there a non-alcoholic alternative to rum extract?

You can omit the rum extract and add a teaspoon of vanilla extract for flavor while keeping the glaze alcohol-free.

Butterscotch Pecan Cookies with Rum Glaze Recipe

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★★★★★

4.6 from 140 reviews

Butternuts are deliciously buttery cookies loaded with butterscotch chips and pecans, topped with a sweet rum glaze and chopped pecans for extra crunch. These cookies are perfect for anyone who loves rich, nutty flavors with a hint of rum, making them an ideal treat for special occasions or everyday indulgence.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Approximately 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 3/4 cup butter, room temperature + 1 Tbsp
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 3/4 cups all-purpose flour
• 1 package butterscotch chips (6 oz.)
• 1 cup finely chopped pecans

Rum Glaze

• 3 cups powdered sugar
• 3 to 4 tablespoons milk or water
• 1 teaspoon rum extract

Topping

• 1/2 cup chopped pecans

Instructions

1. Creaming Butter and Sugar: Cream the butter with powdered sugar and salt until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
2. Mixing Flour: Blend in the all-purpose flour and mix well to form the cookie dough base.
3. Adding Butterscotch and Pecans: Fold in the butterscotch chips and 1 cup of finely chopped pecans evenly throughout the dough by hand to ensure even distribution.
4. Shaping Cookies: Shape the dough by taking about a scant teaspoon of dough at a time and roll into balls, placing them 1 inch apart on an ungreased cookie sheet to allow spreading during baking.
5. Baking: Bake the dough balls in a preheated 325°F (163°C) oven for 15 to 20 minutes until the cookies are firm but not browned. Remove and let cool completely on wire racks for proper setting.
6. Preparing Rum Glaze: In a bowl, mix the powdered sugar with rum extract and 3 to 4 tablespoons of milk or water until the glaze is smooth and pourable.
7. Applying Glaze: Either dip the cooled cookies into the glaze or spoon the glaze over each cookie evenly.
8. Adding Topping: Immediately sprinkle the glazed cookies with 1/2 cup of chopped pecans to add texture and flavor.
9. Setting the Glaze: Allow the glaze to set completely before serving or storing so the topping adheres properly.

Notes

• Ensure the butter is at room temperature to achieve the best creaming results.
• Use an ungreased cookie sheet as the butter in the dough prevents sticking and helps with texture.
• Adjust the amount of milk or water in the glaze for desired thickness.
• Cookies should be firm but not browned for optimal texture and flavor.
• Store cookies in an airtight container to maintain freshness.

Keywords: butternuts cookies, butterscotch chips, pecan cookies, rum glaze cookies, buttery cookies, nutty cookies