These Dark ‘n’ Stormy-inspired cookies lean into contrast: sweet molasses and brown sugar balance sharp ginger and lime zest. A small amount of rum extract (or reduced dark rum) gives the signature “stormy” depth without overpowering the dough. They’re perfect for holiday baking, cocktail parties, or anytime you want a cookie that feels a little sophisticated.
Yield: About 24 cookies
Total Time: 55 to 65 minutes
Prep Time: 20 minutes
Cook Time: 20 to 25 minutes, plus more for cooling and setting
Ingredients
For the Cookies:
- 2 ¼ cups (280 g) all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- ¾ cup (150 g) dark brown sugar, packed
- ½ cup (115 g) unsalted butter, softened
- ¼ cup (60 ml) molasses
- 1 large egg, room temperature
- 1 ½ teaspoon rum extract (or 2 tablespoons dark rum, reduced to 1 tablespoon in a saucepan)
- Zest of 1 lime
- 1 tablespoon freshly grated ginger
For the Glaze:
- 1 cup (120 g) powdered sugar
- 1 ½ to 2 tablespoons fresh lime juice
- ½ teaspoon rum extract (or 1 tablespoon dark rum)
- ½ teaspoon molasses
- Pinch of salt
- Fresh lime zest, for finishing
Preparation
Step 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2
Whisk the dry ingredients together in a medium bowl: flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
Step 3
Cream the butter and sugar in a large bowl using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 to 3 minutes. Beat in the molasses, egg, rum extract, lime zest, and fresh ginger until fully combined.
Step 4
Incorporate the dry ingredients gradually, mixing just until no flour streaks remain.
Step 5
Scoop the dough into 1 ½‑tablespoon portions and space them about 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, until the edges are set and the centers look slightly underbaked.
Step 6
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 7
For the glaze, whisk powdered sugar, lime juice, rum extract, molasses, and salt in a small bowl until smooth. Start with 1 ½ tablespoons lime juice and add more as needed until the glaze is thick but drizzleable.
Step 8
Drizzle or spoon the glaze over each cookie. Finish with lime zest while the glaze is still wet so it adheres. Set for 15 to 20 minutes until the glaze firms up.