These Burnt Sugar Ginger Cookies have all the fall feels wrapped up in an incredibly tasty cookie!
I’m so excited to share today’s recipe guys!
I’ve made so many great friends the last almost four years of blogging here at the BHK. Virtual friends, my husband Tom is quick to remind me. (Fun sucker…ahem.)
Virtual, because I haven’t gotten the chance to meet most in person.
Nonetheless they’ve become friends. People whom I know if I’d meet in a crowd, I’d gravitate to and instantly take a liking to.
Rebecca Firth is one of those people.
I’ve been a fan of Rebecca’s blog, Displaced Housewife for years. Her recipes are always creatively delicious, easy to follow and leave me thinking, why didn’t I come up with that?! And to boot, she’s hilarious!
So last year, when Rebecca told me she was working on writing a cookbook, I was so happy for her! And happy for me that my Christmas shopping would be easy this year!
The Cookie Book is out and it has not only met my expectations, but exceeded them in every way!
The book has seven chapters, a stunning full page photo for each recipe, a holiday cookie chapter and a chapter devoted solely to chocolate chip cookies!
I tested these Burnt Sugar Ginger Cookies for Rebecca for the book last year and knew they were a winner from first bite!
They’re loaded with ginger to the point of perfection. A little fresh grated ginger, a little ground ginger and some burnt sugar ginger.
I had never tried burnt sugar. To clarify, it’s not really burnt, just cooked until it’s liquefied and a deep amber color. And what an awesome addition to these cookies!
It gives them an amazing boost of flavor and a crunch that pushes these cookies right to the top of my favorite fall cookies list!
You need to try them folks!
If you aren’t familiar with Rebecca’s blog certainly give it a look, and if you’re looking for holiday gifts, and of course a gift for the most important person on your list, yourself, check it out HERE.
I’m also giving away a signed copy of Rebecca’s book to one lucky winner! To be eligible to win, leave a comment below, and sign up to be a follower of my blog and my Instagram account, as well as Rebecca’s Instagram account. Giveaway ends Wednesday, 10/3 at 10:00 PM. I will be announcing the winner next Thursday, 10/4. Open to US and Canada.
Good luck and enjoy this delicious, cozy taste of fall!
- 1 cup granulated sugar
- 3 tsp. fresh ginger, finely grated
- 16 Tbsp. unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup light or dark brown sugar, firmly packed
- 2 large eggs, room temperature
- 2/3 cup unsulphered molasses
- 1 Tbsp. fresh ginger, finely grated
- 3 cups all-purpose flour
- 1 1/2 cups bread flour
- 3 tsp. ground ginger
- 3 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. ground cloves
- 1 tsp. sea salt
- 1/2 cup granulated sugar
Spray a rimmed baking sheet generously with nonstick cooking spray. Set aside.
Add the sugar and ginger to a large saucepan. Massage the ginger into the sugar with your fingers. Turn the heat onto medium-high and stir continuously until the sugar liquefies and no sugar crystals remain. The color will be golden brown. Pour onto the prepared sheet and spread with a spatula until about 1/4-inch thick. Set aside for one hour to harden. Once cool, turn out onto a cutting board and cut into 1-inch and smaller shards. They'll be sharp, so be careful.
Preheat oven to 350 degrees. Line a few large baking sheets with parchment paper. Set aside.
To a stand mixer fitted with a paddle attachment, add butter, granulated sugar and brown sugar and mix on medium speed for 4 minutes until light and fluffy. Turn mixer to low and add eggs, one at a time, making sure each egg is fully blended before adding the next, and scraping down the bowl as needed. Add the molasses and fresh ginger and continue to mix for 1 minute until thoroughly combined. Remove bowl from mixer.
In a medium bowl, whisk together flours, ground ginger, baking soda, cinnamon, cloves and salt. Add this dry mixture to the wet ingredients, stirring until just combined with a few streaks of flour. Add in burnt sugar shards, stirring until evenly distributed.
Place granulated sugar in a small, shallow bowl. Roll two tablespoons of dough into a ball and then roll the ball into the sugar until it's generously coated. Place on baking sheet leaving two inches between the balls.
Bake one sheet at a time in the center of oven for 13 minutes. Cool cookies completely on sheet when done baking.
Adapted from The Cookie Book by Rebecca Firth