This is a delicious recipe for boozy chocolate cake moon cookies! They have an addicting cake like texture with a cherry rum glaze! Dusted with edible glitter to sparkle!
This recipe for boozy chocolate cake moon cookies belongs to my all-time favorite Christmas Cookie recipes. These cherry-rum slices are wonderfully juicy and have a really nice rum aroma.
If you are interested in other Christmas Cookie recipes visit our blog post Antonias favorite Christmas Cookies collection.
How to make my favorite boozy chocolate cake moon cookies:
In a bowl of an electric mixer beat butter, brown sugar, granulated sugar, pinch of salt and zested lemon light and fluffy. Then add the eggs one at the time. Now add the ground almonds, flour and cocoa and combine.
Spread the dough evenly on the baking sheet and bake for about 12-14 minutes until toothpick inserted comes out with moist crumbs attached.
After baking spread 70ml of the rum evenly on top of the warm cake.
For the rum glaze, stir the confectioners sugar with the rum until smooth and then spread evenly over the still warm cake.
How to best cut the half moon cookies
Using a round cutter or a glas (with thin glas walls) ø4-5 cm. To do this, start in the corner of the baking sheet and cut out row by row – first cut out 1 circle. Put the cutter on the circle and cut out 1 crescent moon. Makes two half moons facing each other. Cut out the following crescent moons offset so that the outer edge of one moon forms the inner edge of the next moon.
Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest ❤️
Love, Antonia
Boozy Chocolate Cake Moon Cookies
Course: christmas cookies, festive dessertsCuisine: austrian100
pieces40
minutes12
minutes40
kcalThis is a delicious recipe for boozy chocolate cake moon cookies! They have an addicting cake like texture with a cherry rum glaze! Dusted with edible glitter to sparkle!
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Ingredients
160 g 160 butter unsalted, soft
100 g 100 brown sugar
60 g 60 granulated sugar
1 pinch 1 salt
2 tsp 2 lemon zested
4 4 eggs
50 g 50 ground almonds
150 g 150 All Purpose flour
2 tbsp 2 dutch processed cocoa powder
140 ml 140 rum Mautner Kirschlikör Rum
250 g 250 confectioners sugar
edible glitter powder
Directions
- Preheat the oven to 180 degrees and grease and line a baking sheet with baking paper.
- In a bowl of an electric mixer beat butter, brown sugar, granulated sugar, pinch of salt and zested lemon light and fluffy. Then add the eggs one at the time. Now add the ground almonds, flour and cocoa and combine.
- Spread the dough evenly on the baking sheet and bake for about 12-14 minutes until toothpick inserted comes out with moist crumbs attached.
- After baking spread 70ml of the rum evenly on top of the warm cake.
- For the rum glaze, stir the confectioners sugar with the rum until smooth and then spread evenly over the still warm cake.
- Cut out half moons with a round cutter or glas ø4-5 cm. To do this, start in the corner of the baking sheet and cut out row by row – first cut out 1 circle. Put the cutter on the circle and cut out 1 crescent moon. Makes two half moons facing each other. Cut out the following crescent moons offset so that the outer edge of one moon forms the inner edge of the next moon.
- Set aside to dry. Store rum crescents in airtight plastic boxes, so they will last a good two weeks.
Nutrition Facts
- Calories: 40kcal
- Carbohydrates: 5g
- Protein: 1g
- Fat: 2g
- Saturated Fat: 1g
- Cholesterol: 11mg
- Sodium: 15mg
- Potassium: 12mg
- Fiber: 1g
- Sugar: 4g
- Vitamin A: 49IU
- Vitamin C: 1mg
- Calcium: 4mg
- Iron: 1mg
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