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
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.
Notes
Glaze will thicken as it sets. Store in airtight container.