Ingredients
Scale
- FOR THE COOKIES:
- 1 box Krusteaz gingerbread cookie mix, or similar
- 1 egg
- 1 stick butter, softened to room temperature
- Coarse sugar sprinkles or raw brown sugar, for rolling (optional)
- FOR THE FILLING:
- 1 cup powdered sugar
- 1-2 tablespoons of dark rum
- 1/2 stick of butter, softened to room temperature
Instructions
- FOR THE COOKIES:
- Preheat oven to 350F
- Prepare cookie dough according to mix instructions (this will use the butter and egg if using a Krusteaz mix)
- Use a small cookie scoop (approx 2 tsp per cookie) to form dough balls. If desired, roll the balls in coarse sugar sprinkles or raw brown sugar.
- Place dough balls 2 inches apart on ungreased cookie sheet. Make indention in the center of each ball using your thumb or the handle of a spatula.
- Bake 7-10 minutes until edges are lightly brown and dough starts to crackle.
- Remove from oven. If indentations have filled in while baking, use your finger to press them back down while cookies are still hot.
- Cool on cooling rack.
- FOR THE FILLING:
- Whisk together all ingredients until smooth. It should be the consistency of a thin frosting. If filling is too thick, add additional rum a few drops at a time to thin. If your filling is too thin, add additional powdered sugar 1 tsp at a time to thicken.
- Spoon small amounts of filling into indentations. Top with additional sugar or sprinkles if desired. Allow to set and then store in airtight container.
- Prep Time: 7 mins
- Cook Time: 9 mins
