There’s something about a chewy, buttery cookie with a glossy glaze that feels instantly festive. These Frosted Rum Brickle Bites are that kind of treat—the kind you make once and then keep making because people keep asking for them. They’ve got everything you want in a holiday or party cookie: a soft center, a little crunch from toffee bits, and a glaze that’s rich but not overpowering.
I first made these during the holiday season when I had just a splash of dark rum left in the bottle. Instead of using it for drinks, I thought—why not put it in a cookie? That small experiment turned into one of my go-to recipes.
Why You’ll Love These Cookies
- They’re indulgent but simple. The dough comes together quickly, no chilling required.
- They have texture. The toffee brickle bits melt into little caramelized pockets, while optional nuts add crunch.
- That glaze seals the deal. It’s buttery, sweet, and carries the same hint of rum for a double punch of flavor.
- Perfect for sharing. Whether it’s a holiday tray, a bake sale, or just a weekend treat, these cookies always disappear fast.
Ingredients
For the cookies:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 2 tablespoons dark rum (or rum extract for a non-alcoholic version)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup toffee bits (brickle pieces)
- ½ cup chopped nuts (optional)
For the glaze:
- 3 cups powdered sugar
- ¼ cup unsalted butter, softened
- 2 tablespoons dark rum (or rum extract)
- 2–3 tablespoons milk
Step-by-Step Instructions
- Prep the oven and pans. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper so nothing sticks.
- Cream the butter and sugar. In a large bowl, beat together the butter and brown sugar until it’s light, fluffy, and irresistible—you’ll know it’s ready when it looks like cookie dough already.
- Add in the flavor. Mix in the egg, rum, and vanilla. This is when your kitchen starts smelling amazing.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add it to the wet mixture until you’ve got a smooth, soft dough.
- Fold in the good stuff. Stir in the toffee bits and nuts (if you’re using them). I like the extra crunch from nuts, but they’re completely optional.
- Scoop and bake. Drop spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each. Bake for 10–12 minutes, or until the edges turn golden. Let them cool on wire racks before glazing.
- Make the glaze. Beat together the powdered sugar, butter, rum, and milk until smooth. You want it thick enough to spread but soft enough to set nicely.
- Frost the cookies. Once completely cooled, spread or pipe the glaze on top. Let it set before stacking or serving.
Tips for Success
- Don’t rush the cooling. If you glaze while warm, the topping will melt and slide off.
- Adjust the rum flavor. If you prefer just a whisper of rum, use half the amount and replace the rest with vanilla or milk.
- Make them ahead. These cookies actually taste even better the next day when the glaze has set fully and the flavors deepen.
Storage and Serving
These cookies keep well in an airtight container at room temperature for about 4–5 days. You can also freeze them (without the glaze) for up to 2 months—just thaw and frost when you’re ready to serve.
They’re perfect with coffee, tea, or hot chocolate, and they also make a great addition to a holiday cookie tray.
Final Thoughts
Frosted Rum Brickle Bites are one of those recipes that feel both homey and a little luxurious. They’re buttery, sweet, slightly boozy (if you go that route), and the glaze ties everything together beautifully. If you’re looking for a new cookie to impress your friends and family, this is it.