Rum Raisin Christmas Cookies (Christmas / Bredele 2023)
Wrap yourself in the scrumptious flavors of the holidays with these delightful Rum Raisin Christmas cookies! Bake your way to a blissful Christmas experience!
Have you ever heard of the word “Bredele”? They are traditional Christmas cookies from Alsace, France. The word bredele is Alsatian, which is a German dialect, as a result to its proximity with Germany.
According to Bredele.fr, the exact history of these cookies is hard to establish: “The first recipes of bredele in Strasbourg date back to the 14th century” and that “they became very popular over Alsace during the early 19th century with the introduction of cookie-cutters (emporte-pièces) in French kitchens.”
A Christmas Tradition: Alsatians start making their bredele early in the holiday season, sometimes as early as November. Most families have their own secret recipes passed down through the generations. Some people make many types of bredele… as many as 10 – 12 kinds which are mixed and arranged between metal tin boxes to be gifted to Friends and Family.
Enjoy this delicious recipe and more with bon COOK’s Baking Sheet Large Bonmat (Shopping Link HERE). Please let me know how you like it. Bon Appétit!
Looking for some inspiration? For more Christmas Cookies and Bredele recipes, click HERE! and for more Cookie Recipes, click HERE!
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Rum Raisin Christmas Cookies (Christmas / Bredele 2023)
Wrap yourself in the scrumptious flavors of the holidays with these delightful Rum Raisin Christmas cookies! Bake your way to a blissful Christmas experience!
Ingredients
- 3.53 oz (100 g) butter (Softened | At Room Temperature)
- 4.41 oz (125 g) sugar
- 3 egg yolks
- 6.17 oz (175 g) all-purpose flour
- 1/2 tsp (2 g) baking powder
- 2.12 oz (60 g) Golden raisins
RUM ICING
- 3.53 oz (100 g) powdered sugar
- 1.33 oz (38 g) Dark Rum
Instructions
- Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.
BUTTER COOKIES PREPARATION
- In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter with the sugar for 2 minutes on medium low speed. Scrap the bowl down when necessary.3.53 oz butter, 4.41 oz sugar
- Add the egg yolks, one at a time. Stir on your lowest setting until mostly combined (1 minute) it will curdle, that's normal. IMPORTANT: Do not over mix.3 egg yolks
- Gradually add the all-purpose flour, baking powder and golden raisins. Continue to stir on low until just combined.6.17 oz all-purpose flour, 1/2 tsp baking powder, 2.12 oz Golden raisins
- Scoop about a large tablespoon of dough and roll it between the palm of your hands into a ball 1 cm (1 inch | 2.5 cm in diameter)
- Transfer your cookie dough onto your Bonmat.
BAKE!
- Preheat oven to 320F/160C. Bake for 10-15 minutes (Every oven heats differently, monitor your cookies from 10 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
- Once your Rum Raisin Christmas Cookies are out of the oven, let them cool down completely on your baking sheet.
RUM ICING PREPARATION
- In a medium bowl, whisk the powdered sugar together with the Rum. Once your cookies have cooled down, dip them into the icing. Allow for a good hour to dry.3.53 oz powdered sugar, 1.33 oz Dark Rum
- When ready, slide your cookie onto a serving plate to share or store them in a tin metal box (They stay fresh up to 3 weeks). Bon Appétit & Happy Holidays!
YouTube Video
Nutrition
Calories: 85kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 26mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 96IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.3mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
Credit: Annyvonne’s blog “Les Délices de Thithoad”, Recipe: Rhum Bredeles who found it on Yolande’s blog “Chez Patchouka”, Recipe: Rhum Bredeles
Oh ils sont délicieux ces petits biscuits, j’ai dû les mettre dans des moules demi sphères, ma 1ère fournée s’est étalée. j’ai publié à mon tour la recette sur mon blog https://plaisiretequilibre.com/2025/12/01/biscuits-de-noel-au-rhum-et-aux-raisins/ Merci pour le partage !
Bonne journée nessa bises
Coucou! Merci pour ce joli test! En fait je sais pourquoi ta fournée s’est étalée: dans la recette d’origine que j’ai pris chez Annyvonne, qui l’avait prise chez Yolande (toujours une valeur sûre!) il n’y a pas d’alcool ajouté à la pâte. Donc la pâte étant trop humide elle s’est étalée à la cuisson. C’est une bonne idée d’avoir mis la pâte dans des moules 🙂 Bises, ~Nessa