Dark & Stormy cookies

1. Heat oven to 350 degrees and line 3 baking sheets with parchment paper. 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. To a large bowl, add the flour, baking soda, ground ginger, cinnamon, ground cloves, cayenne and salt, and stir to combine. Set aside. 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. 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. 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. 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. 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.