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Rum and Raisin Cookies

The Rumrunners’ Rum and Raisin Cookies

Rum-soaked raisins add “spirit” to these delicately crisp and buttery cookies that have a hint of orange flavor and cardamom spice.
Course Dessert
Cuisine American
My Island Bistro Kitchen My Island Bistro Kitchen


  • ½ cup sultana raisins
  • ¼ cup dark rum
  • 2 cups all-purpose flour
  • 3 tsp cornstarch
  • ¼ tsp baking power
  • ¼ tsp cardamom
  • 1/4 tsp salt
  • 1 cup unsalted butter
  • ¾ cup icing sugar (aka powdered sugar or confectioner’s sugar)
  • 1 large egg yolk, room temperature
  • 1 tsp finely grated orange rind
  • 1 tsp vanilla


  1. Combine raisins and rum in small saucepan. Let stand for 15 minutes, stirring once or twice, then bring to a boil over medium-high heat. Reduce heat to low and boil gently for approximately 1 -2 minutes, stirring a couple of times. Do not boil raisins dry. Remove from heat, cover, and let raisins stand for about 1 hour. Drain raisins in small wire mesh sieve and discard any remaining rum (there should be very little).
  2. In small bowl, sift together the flour, cornstarch, baking powder, cardamom, and salt. Set aside.
  3. In bowl of stand mixer fitted with the paddle attachment, beat the butter for about 1 minute. Gradually, add the icing sugar and beat just until the butter and sugar are combined. Blend in the egg yolk, orange rind, and vanilla, mixing just until the ingredients are incorporated. Slowly add the dry ingredients and mix until blended. Stir in the drained raisins. Do not add any remaining rum from raisins to the cookie dough.
  4. Gently gather the dough together just enough to form it into two balls. With hands, flatten each ball into disk shape. Wrap in plastic wrap and chill dough in refrigerator for about 15-20 minutes, or until dough is firm enough to roll. Line large baking sheet(s) with parchment paper. Preheat oven to 300°F. Working with each disk separately, roll the dough ¼“ thick on a lightly floured surface. Using a 1¾” - 2” cookie cutter, cut cookies into desired shapes, cutting the cookies as close together as possible to minimize the dough scraps that will need to be re-worked and re-rolled. Note that re-working and re-rolling the dough scraps more than 2-3 times may result in cookies that have a tough texture. Place cookies, about 1” apart on cookie sheet(s). Bake for approximately 20 minutes or until cookies are set, turning pan half-way through the baking process. Cool cookies on baking sheet(s) for 3-4 minutes then, using a small lifter, transfer cookies to wire rack to cool completely.
  5. Store cookies in airtight container at room temperature for up to a week or freeze between layers of waxed paper in airtight container for longer storage.

Recipe Notes

Yield: Approximately 4 – 4½ dozen