Dark ’n’ Stormy Cookies
Ingredients
- 1cup/160 grams finely chopped crystallized ginger
- ¼cup/60 grams dark rum
- 3cups/384 grams all-purpose flour
- 2 tspbaking soda
- 2 tspground ginger
- 1 tspground cinnamon
- ½ tspground cloves
- ½ tspground cayenne
- ½ tspkosher salt
- 1cup/220 grams lightly packed dark brown sugar
- ½cup/100 grams granulated sugar
plus about ½ cup/100 grams more for rolling
- ½cup/113 grams unsalted butter
- ⅓cup/80 grams unsulphured molasses
- 2 largeeggs
- 2cups/244 grams powdered sugar
- 2 tbspdark rum
- 2 tbsplime juice
- Kosher salt
- 2limes
Directions
- 1
Heat oven to 350 degrees and line 3 baking sheets with parchment paper.
- 2
Prepare the cookies: In a small bowl, combine the chopped crystallized ginger and rum, and cover with plastic wrap. Microwave for 90 seconds or until the rum starts to boil. Stir, cover again and set aside.
- 3
To a large bowl, add the flour, baking soda, ground ginger, cinnamon, ground cloves, cayenne and salt, and stir to combine. Set aside.
- 4
To a second large bowl, add the brown sugar, granulated sugar, butter and molasses. Use a wooden spoon to beat until the mixture becomes light in color, 4 to 5 minutes.
- 5
Add the eggs to the large bowl one at a time, mixing to incorporate each time. Add the dry ingredients in 3 batches, stirring after each to combine.
- 6
Strain any liquid from the bowl of crystalized ginger and discard, then add the ginger to the cookie dough and stir to evenly distribute.
- 7
Place about ½ cup granulated sugar on a plate. Roll 2 tablespoons of cookie dough in the sugar to coat it completely. Transfer to the baking sheet and gently press to slightly flatten. Repeat with the remaining dough, leaving 1 inch of space between cookies, with 8 cookies total on each baking sheet. Bake for exactly 12 minutes, and let cool on the tray for 5 minutes before transferring to a rack to cool completely.
- 8
Make the glaze: To a medium bowl, add the powdered sugar, dark rum, lime juice and a big pinch of kosher salt. Whisk until smooth. Place the cooling rack on top of the parchment-lined baking sheet and line up all cookies so they touch. Dip the cookies face down into the glaze, then zest limes over to finish. Allow the glaze to dry fully before serving.
Dark ’n’ Stormy Cookies
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About this Recipe
Dark 'n' Stormy Cookies: Your New Favorite Fiery Treat!
Get ready to ignite your taste buds with these incredible Dark 'n' Stormy Cookies! Inspired by the classic, zesty cocktail, these cookies are a true celebration of bold flavors. Forget your average holiday cookie; these are designed to deliver a welcome wake-up call, blending warm spices with a fiery kick and a refreshing citrus finish. Perfect for your Christmas cookie platter, Hanukkah celebrations, or a unique New Year's Day dessert, they are truly special.
What makes these ginger cookies stand out? It's all in the details. We start with a classic spice blend of ground ginger, ground cinnamon, and ground cloves, then elevate it with a surprising yet delightful hint of cayenne pepper. This subtle warmth provides an unexpected depth that perfectly complements the rich, sweet notes of molasses and dark brown sugar.
But the magic doesn't stop there. Chewy, rum-infused crystallized ginger pieces are folded into the dough, adding bursts of concentrated flavor and texture. Each cookie is then generously adorned with a vibrant, tangy lime-and-rum glaze, made with fresh lime juice and more dark rum. This tart finish beautifully balances the rich, spicy interior, creating a truly unforgettable winter dessert.
Whether you're looking for a unique addition to your holiday baking list or simply crave an exciting new cookie experience, these Dark 'n' Stormy Cookies are a must-try. They make fantastic edible gifts and are sure to be a conversation starter at any gathering. Serve them alongside a cup of hot tea, strong coffee, or even a mocktail for an ultimate treat.