Dark 'n' Stormy Cookies

ginger lime cookies + a dark rum glaze

Inspired by the famous cocktail made with dark rum, ginger beer, and limes, this soft and chewy cookie is like a brighter, boozier version of a gingerbread cookie.

Servings: 24-28 small cookies
Preparation Time: 1-2 hours

Cookies:

• 3/4 c butter, softened

• 1/2 c granulated sugar

• 1/2 c brown sugar

• 1 large egg

• 3 T pure maple syrup

• 1 T molasses

• 1 tsp vanilla extract

• 2 T lime juice

• 1 tsp lime zest

• 2 1/4 c all-purpose flour

• 2 tsp ground ginger

• 1/2 tsp cardamom

• 2 tsp baking soda

• 1/2 tsp salt

Glaze:

• 1 T melted butter

• 1 1/2 c powdered sugar

• 1 T pure maple syrup

• 1/2 tsp vanilla bean paste (optional)

• 2-3 T dark rum

• pinch salt

Method:

For the Cookies:

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1. Preheat the Oven: Preheat your oven to 350°F (175°C).

2. Brown the Butter: In a medium/large skillet, melt the butter over medium heat. Stir constantly until the butter foams and then turns golden brown with a nutty aroma. Remove from heat and let it cool until it solidifies.

3. Beat brown butter and both sugars: for 2-3 minutes on medium speed until light and fluffy in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer).

4. Add egg, maple syrup, molasses, vanilla, and lime juice and zest. Beat at medium speed until well combined, about 1-2 minutes.

5. Add the Dry Ingredients: Gradually add the flour, baking soda, ginger, cardamom, and salt to the wet ingredients, mixing until just combined. Be careful not to over-mix the dough.

6. Shape and Bake the Cookies: Scoop 2 T portions of the dough. Place them on a baking sheet lined with parchment paper. Bake for 10-12 minutes, until the edges are golden and the centers are just set.

For the Glaze:

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1. Combine: powdered sugar, melted butter, maple syrup, vanilla, a pinch of salt, and 2T of the rum. Whisk together, adding the rest of the rum as needed. You're looking for a glaze that's on the thicker side, so when you dip your cookies, it won't all drip off.

2. Dip cooled cookies: halfway into the glaze, then place back on the cooling rack to dry. I like to let mine sit out for a couple of hours, so the glaze really solidifies, before I store them in an airtight container.

3. Top with lime zest: optional, but pretty. :)