Dark ’n’ Stormy Cookies

By Dan Pelosi

Updated December 9, 2025

  • Rachel Vanni for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Megan Hedgpeth.
Media 1 of 3
Total Time
1 hour 55 minutes
Prep Time
15 minutes
Cook Time
1 hour 40 minutes
Rating
5(1,370)
Comments
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The Dark ’n’ Stormy is a festive and fiery cocktail made with spicy ginger beer, warm dark rum and a refreshing hint of lime — a welcome wake-up call for your taste buds. This cookie recipe is no different. Cayenne joins the classic spice mix of ginger, cloves and cinnamon, and candied ginger, infused with dark rum, is mixed in, adding chewiness and sweetness. It’s all finished with a tart, refreshing lime-and-rum glaze. But perhaps the best part is that, unlike the cocktail, there is no limit to how many you should consume. 

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Ingredients

Yield:24 cookies

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 teaspoons baking soda

  • 2 teaspoons ground ginger 

  • 1 teaspoon ground cinnamon 

  • ½ teaspoon ground cloves 

  • ½ teaspoon ground cayenne 

  • ½ teaspoon kosher salt (such as Diamond Crystal)

  • 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 tablespoons

  • ⅓ cup/80 grams unsulphured molasses 

  • 2 large eggs

FOR THE GLAZE

  • 2 cups/244 grams powdered sugar 

  • 2 tablespoons dark rum 

  • 2 tablespoons lime juice 

  • Kosher salt (such as Diamond Crystal) 

  • 2 limes

Ingredient Substitution Guide
Nutritional analysis per serving

49 grams carbs; 26 milligrams cholesterol; 247 calories; 1 gram monosaturated fat; 3 grams saturated fat; 4 grams fat; 1 gram fiber; 172 milligrams sodium; 2 grams protein; 35 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees and line 3 baking sheets with parchment paper.

  2. Step 2

    Prepare the cookies: In a small bowl, combine the chopped crystallized ginger and rum, and cover with plastic wrap. Microwave for 90 seconds or until the rum starts to boil. Stir, cover again and set aside.

  3. Step 3

    To a large bowl, add the flour, baking soda, ground ginger, cinnamon, ground cloves, cayenne and salt, and stir to combine. Set aside.

  4. Step 4

    To a second large bowl, add the brown sugar, granulated sugar, butter and molasses. Use a wooden spoon to beat until the mixture becomes light in color, 4 to 5 minutes.

  5. Step 5

    Add the eggs to the large bowl one at a time, mixing to incorporate each time. Add the dry ingredients in 3 batches, stirring after each to combine.

  6. Step 6

    Strain any liquid from the bowl of crystalized ginger and discard, then add the ginger to the cookie dough and stir to evenly distribute.

  7. Step 7

    Place about ½ cup granulated sugar on a plate. Roll 2 tablespoons of cookie dough in the sugar to coat it completely. Transfer to the baking sheet and gently press to slightly flatten. Repeat with the remaining dough, leaving 1 inch of space between cookies, with 8 cookies total on each baking sheet. Bake for exactly 12 minutes, and let cool on the tray for 5 minutes before transferring to a rack to cool completely.

  8. Step 8

    Make the glaze: To a medium bowl, add the powdered sugar, dark rum, lime juice and a big pinch of kosher salt. Whisk until smooth. Place the cooling rack on top of the parchment-lined baking sheet and line up all cookies so they touch. Dip the cookies face down into the glaze, then zest limes over to finish. Allow the glaze to dry fully before serving.

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Ratings

5 out of 5
1,370 user ratings
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Comments

Gil

@Randi Blitz in food processor with one cup flour. Make sure to cover the processor with a towel as the flour dusts everything nearby. I learned from King Arthur recipe for Candied Ginger Shortbread(an excellent holiday cookie BTW.)

mummia

Why discard the ginger rum after soaking. Make a dark & stormy drink- possibly a non- or low-alcohol version if boiling the rum & ginger evaporates the alcohol.

Randi

Anyone have a tip on how to easily chop crystalized ginger? It gets so sticky. Help me ObiWan(s).

Emily

These are better a day later than they are the first day, but less pretty. When fresh, the lime flavor in the icing was too sharp, it fought with the rich but more mellow cookie flavors. A day later the lime is less pushy and it all works together better. But, the icing has separated a bit and is not as gorgeous.

Sharon

I'd love storage recommendations. Airtight container? Refrigerate or not? etc. I've just made these delicious cookies, following the recipe. Here are my takeaways: • they are HUGE -- not what I thought from the picture • therefore dipping upside down is ridiculous; I used a pastry brush, perfection • using a stand mixer with a paddle attachment worked great • wiping a little oil inside the measuring cup works well for molasses • wiping a little oil on knife was perfect for chopping ginger

Emily

@Sharon agreed on all points except dipping upside down, i love the effect (it didn’t work on all my cookies) when the frosting followed the cookie and misses the crackles, it’s gorgeous and i don’t think i could do it with a pastry brush.

CM Callahan

These make absolutely excellent bars, as well, although they're not as pretty. Just spread the batter into a 9x13" brownie pan, bake for ~25 minutes. Let it cool completely before pouring the glaze -- one note is that if the glaze is too thin it will pool instead of sticking. You can cut these really small and the texture is marvelous.

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