Dorie's Dark and Stormy Cookies
Warm up your oven and your senses with Dorie’s Dark and Stormy Cookies—an irresistible treat perfect for lovers of bold, spiced flavors. These soft and chewy cookies are infused with the rich warmth of molasses, a splash of dark rum, and a fragrant blend of ginger, cinnamon, and cloves, making them a cozy, grown-up twist on classic ginger cookies. Finely chopped crystallized ginger and a sparkling coat of raw sugar add texture and a touch of sweet heat, while the rum creates a depth of flavor that sets these cookies apart. Whether you’re baking for a holiday gathering or simply to enjoy with a cup of tea, these spiced delights are guaranteed to be a crowd-pleaser. Quick to prepare and easy to savor, they’re the perfect go-to for those craving something unique and utterly delicious.
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Ingredients
- 113 grams unsalted butter
- 200 grams brown sugar, packed
- 60 milliliters molasses
- 30 milliliters dark rum
- 1 piece large egg
- 210 grams all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 70 grams crystallized ginger, finely chopped
- 50 grams raw sugar (for rolling)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
Step 3
In a large bowl, cream the butter and brown sugar together until light and fluffy, about 2 minutes.
Step 4
Add the molasses, dark rum, and egg to the butter mixture, and beat until smooth and fully combined.
Step 5
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Careful not to overmix.
Step 6
Gently fold in the finely chopped crystallized ginger until evenly distributed in the dough.
Step 7
Scoop out tablespoon-sized portions of dough and roll them into balls.
Step 8
Roll each ball in raw sugar to coat and place them on the prepared baking sheets, spacing them about 2 inches apart.
Step 9
Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
Step 10
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Store in an airtight container at room temperature for up to 1 week. Enjoy!
Nutrition Facts
| Serving size | (818.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3165.2 |
| Total Fat 104.3g | 0% |
| Saturated Fat 58.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 436.2mg | 0% |
| Sodium 2637.9mg | 0% |
| Total Carbohydrate 531.6g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 362.4g | |
| Protein 29.5g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 502.1mg | 0% |
| Iron 16.7mg | 0% |
| Potassium 1814.0mg | 0% |
Source of Calories