DARK & STORMY COOKIES
4
servings1
hour10
minutesDark & Stormy Cookies – think gingersnap, but for grownups. These fun cookies capture the bold, spicy warmth of the classic rum-infused Dark & Stormy cocktail in cookie form. Rich with molasses and Crystallized Ginger, these chewy treats get their signature kick from Rum Extract and warmth from our Gingerbread Spice Blend. The result is a cozy, slightly boozy cookie with just the right snap and chew — perfect for holiday gatherings and cookie platter. We heard Santa likes these, too!
Ingredients
- For the Cookies
1 cup finely chopped Crystallized Ginger
1/4 cup dark rum
3 cups all-purpose flour
2 tsp baking soda
2 tsp Gingerbread Spice Blend
1/2 tsp Baker’s Salt
1/8 tsp Cayenne pepper
1 cup packed dark brown sugar
1/2 cup granulated sugar, plus more for rolling
1/2 cup unsalted butter, softened and cut into 8 tablespoons
1 tsp Rum Extract
1/3 cup molasses
2 eggs
- For the Glaze
2 cups powdered sugar
2 Tbsp dark rum
2 Tbsp lime juice
1/4 tsp Baker’s salt
zest of 1 lime
Instructions
- For the Cookies
- Heat oven to 350°F. Line 3 baking sheets with parchment paper.
- 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.
- In a bowl, combine the flour, baking soda, Gingerbread Spice Blend, Cayenne and Baker’s Salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the brown sugar, granulated sugar, butter, molasses and Rum Extract until the mixture becomes light in color, 3-4 minutes.
- Add the eggs one at a time, mixing to incorporate each. Add the dry ingredients in 3 batches, scraping down the sides from the bowl after each addition of dry ingredients.
- Strain any liquid from the bowl of Crystalized Ginger and discard, then add the ginger to the cookie dough and run the mixer a few rotations to evenly distribute.
- 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.
- For the Glaze
- In 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 the lime over to finish. Allow the glaze to dry fully before serving.
