Dark ‘n’ Stormy Cookies
These are soft, chewy cookies inspired by the cocktail. The dough uses browned butter, ginger, and lime, and the finished cookies are dipped in a dark rum glaze.
Ingredients (~24-28 cookies)
For the Cookies
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 3 tablespoons pure maple syrup
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cardamom
- 2 teaspoons baking soda
- 1/2 teaspoon Kosher salt
For the Rum Glaze
- 1 tablespoon unsalted butter, melted
- 1 1/2 cups powdered sugar
- 1 tablespoon pure maple syrup
- 1/2 teaspoon vanilla bean paste (optional)
- 2 to 3 tablespoons dark rum
- 1 pinch Kosher salt
- Extra lime zest, for garnish (optional)
Brown the Butter
Place the 12 tablespoons of butter in a light-colored skillet over medium heat.
Melt the butter, then continue cooking and stirring. It will foam and sizzle. Once the sizzling subsides and brown, nutty-smelling flecks appear at the bottom, remove the pan from the heat.
Pour the browned butter into a bowl and let it cool completely until it becomes solid and opaque again, like softened butter. You can speed this up in the refrigerator.
Make the Cookie Dough
Set your oven to 350F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer (or a large bowl with a hand mixer), add the solidified brown butter, granulated sugar, and brown sugar. Beat on medium speed for ~2-3 minutes, until the mixture is light and fluffy.
Add the egg, maple syrup, molasses, vanilla, lime juice, and lime zest. Beat on medium speed for another ~1-2 minutes, until everything is well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, cardamom, and salt.
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix only until the flour streaks are gone. Do not over-mix.
Bake the Cookies
Scoop the dough into 2-tablespoon portions and place them on the parchment-lined baking sheet, leaving a few inches between them.
Bake for ~10-12 minutes. The cookies are done when the edges are golden and the centers look just set.
Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Glaze the Cookies
While the cookies cool, make the glaze. In a bowl, whisk together the powdered sugar, melted butter, maple syrup, vanilla paste (if using), pinch of salt, and 2 tablespoons of the dark rum.
Whisk until smooth. The glaze should be thick but pourable. Add the remaining rum, 1 teaspoon at a time, if it’s too stiff.
Once the cookies are completely cool, dip the top half of each cookie into the glaze. Let any excess drip off, then place the cookie back on the wire rack.
If you want, you can sprinkle a small amount of fresh lime zest on the wet glaze for a garnish. Let the glaze set for a couple of hours before storing.
Dark ‘n’ Stormy Cookies
Ingredients
For the Cookies
- 12 tablespoons unsalted butter 1 1/2 sticks
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 3 tablespoons pure maple syrup
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cardamom
- 2 teaspoons baking soda
- 1/2 teaspoon Kosher salt
For the Rum Glaze
- 1 tablespoon unsalted butter melted
- 1 1/2 cups powdered sugar
- 1 tablespoon pure maple syrup
- 1/2 teaspoon vanilla bean paste optional
- 2 to 3 tablespoons dark rum
- 1 pinch Kosher salt
- Extra lime zest optional, for garnish
Method
- Brown butter in skillet over medium heat until nutty and browned. Cool until solidified.
- Preheat oven to 350F. Line baking sheet with parchment.
- Cream browned butter and sugars until fluffy. Add egg, maple syrup, molasses, vanilla, lime juice, and zest. Mix well.
- Whisk flour, spices, baking soda, and salt in separate bowl.
- Gradually mix dry ingredients into wet mixture. Do not overmix.
- Scoop 2-tablespoon portions onto baking sheet. Bake 10-12 minutes until edges are golden.
- Cool cookies on baking sheet, then transfer to wire rack.
- Whisk powdered sugar, melted butter, maple syrup, rum, and salt for glaze. Adjust consistency with additional rum.
- Dip cooled cookies halfway into glaze. Sprinkle with lime zest if desired.
- Let glaze set for 2 hours before storing.
