Oh my goodness this is a good cookie!  I don’t drink a lot of cocktails, but one I’m particularly partial to is a Dark ‘n’ Stormy!  If you have never had one, you must try it.  When I saw this recipe I was a bit skeptical at first but reading through it, it had all the elements from the ginger, rum and let’s not forget about the lime.  This is an adult cookie (with alcohol) and my newest Christmas Treat, a Dark ‘n’ Stormy Cookie, yours to enjoy!

I was first introduced to this cocktail by my good friend who always likes to try new cocktails he discovers while vacationing.  He is always so precise with measurements that it was always perfect.  Oh yum!  They’ve moved out of the neighborhood, so my imbibing this cocktail will have to be fewer and further between!  Now this recipe may seem like a lot of steps, it really isn’t.  I have merely added – as I always do, my comments in italics to help anyone who is new or anyone who wants to read about different techniques in baking!  

The main ingredient of course is candied ginger.  Lots of it, a cup’s worth.  It’s finely chopped so each bite of the cookie is infused with that strong ginger (beer) taste.  Get good quality i.e. a small package or at least enough to get a cup and a half of chopped ginger.  It shouldn’t be dry and hard, or sold in a cellophane bag or bin.  These are not conducive to maintaining the ginger taste required for this cookie.  So go out and pick some up or make your own at home.  It is really easy to do, but you need lots of fresh ginger, so maybe this once, go out and by some.  Leave the making at home process for another time when you have more time!

The second flavoring is rum.  In this recipe, the chopped ginger is combined with the rum and microwaved for about 90 seconds.  I did three 30 second bursts, then left it covered to steep and absorb as much of the rum flavor until it cooled.  Keep it covered as the steam helps this process. While the ginger is steeping, get the rest of the cookie ingredients together.  This infused ginger is strained but don’t discard the liquid, we’re going to use it in the glaze – oh yes we are!!  We’ll also add more rum J so yes, this is an adult cookie!

Finally, the lime. It is a critical component – lots of it.  Zested and juiced, it will give the cookie that unmistakable taste that can only be had in a Dark and Stormy.  This is a NY Times cookie and I have made only 1 or 2 minor taste and direction modifications to keep true to the original.  Taste the glaze after you add the lime juice, it should be tangy with a sweet lime taste. Remember – taste, season and taste again! I got about 80 cookies from nickel sized dough balls.  A great cookie!  As always – enjoy!

Ingredients  
For the Cookies
1 packed cup/160 grams finely chopped crystallized ginger
¼ cup/60 grams dark rum
3 cups/384 grams all-purpose flour
2 tsps baking soda
2 tsps ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground cayenne
½ tsp kosher salt (I use Windsor, no affiliation, I just like the taste of it)
1 cup/220 grams lightly packed dark brown sugar
½ cup/100 grams granulated sugar, plus about ½ cup/100 grams more for rolling
½ cup/113 grams unsalted butter, softened and cut into 8 tbsps
⅓ cup/80 grams unsulphured molasses (I like the PC brand, but Crosby’s is also good – no affiliations)
2 large eggs

For the Glaze
2 cups/244 grams icing sugar
2 tbsps dark rum
2 – 4 tbsps lime juice
Pinch of Kosher salt 

Directions
Chop the candied ginger finely and add it to a small microwaveable bowl with the rum
Cover with wrap and microwave in 30 second intervals, 3 times – remove carefully and set aside to cool
When cool, strain the contents reserving the liquid – the ginger should be fairly dry, moist is okay, just not wet or your dough will be too sticky to work with
Combine and whisk together the flour, baking soda, spices and salt – set aside
In a large bowl, combine the sugars and the softened butter and stir using a wooden spoon or firm rubber spatula – this actually works better with a wooden spoon
Tip – If your butter is from the fridge microwave for 30 seconds then add it to the sugars.  It’s okay if some of it has melted, it makes it that much easier to mix the sugars
Once mixed, add the molasses and stir
Then the eggs – one at a time, stirring to mix well  before adding the next egg
Add the strained candied ginger to the flour and mix ensuring there are no clumps of ginger – use your fingers to break through the pieces
Add the flour mixture in 3 additions to the sugar mixture and mix well until incorporated
The dough will be sticky but manageable – if it is too sticky, place in the fridge for about 10 minute
Scoop a teaspoon full of dough and roll it in the sugar
Place it on the cookie sheet – note, I made my dough balls the diameter of a nickel and got about 80 almost 2” cookies after baking – perfect for my sweet table
Repeat until all the dough is finished – I managed 30 nickel size dough balls on each 15” x 19” tray
Bake at 350f for 12 minutes exactly, let cool for 5 minutes on the tray before removing to a wire rack
Note: this is a NY Times instruction, I followed it, they were perfect!
While the cookies are cooling, combine all the glaze ingredients – including the reserved liquid, stir and taste, add more lime or rum if needed
When the cookies are cool, I used a pastry brush with soft bristles to brush the glaze onto the cookies – so much easier than dipping
While the glaze is still wet, zest the limes spreading the zest over the cookies evenly and allow to dry
Sample one – you made it!
Note:  After the cookies were dried and zested, I did have glaze left over, so I did another round of glaze on top – oh my goodness!  It was either that or drink it!!!
Store in an airtight container, I separated mine with parchment