Chewy Triple Ginger Cookies with Caramelized Sugar

• servings: 1 1/2 dozen
• active time: 20 min
• total time: 4 hours

Ingredients

Caramelized Sugar Syrup

Makes about 1/3 cup

Time: 10 minutes

½ cup (3½ ounces) turbinado sugar

1/4 cup (2 ounces) water

Cookies

1½ cups (7½ ounces) all-purpose flour

⅓ cup finely chopped candied ginger

1 tablespoon ground ginger

1½ teaspoons baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground allspice

½ teaspoon table salt

8 tablespoons unsalted butter, softened

½ cup (3½ ounces) packed light brown sugar

¼ cup Caramelized Sugar Syrup

1 tablespoon finely grated fresh ginger

1 large egg

1 cup (7 ounces) turbinado sugar, for coating

Directions

1. FOR CARAMELIZED SUGAR SYRUP: Place sugar in medium saucepan and heat over high heat. Cook, stirring occasionally until sugar liquifies completely, turns a dark caramel brown and just begins to bubble around edges, about 4 minutes (mixture will smoke; this is OK). Remove pan from heat and carefully pour in water (mixture will bubble). Return pan to medium heat and continue to cook until mixture is homogenous and large, thick bubbles form over the surface of mixture, about 2 minutes longer.

2. Transfer syrup to heat-proof container and let cool to room temperature. Store the syrup in an airtight container or bottle at room temperature.

1. FOR COOKIES: Whisk flour, candied ginger, ground ginger, baking soda, baking powder, cinnamon, allspice, and salt together in medium bowl.

2. Using stand mixer fitted with paddle, beat butter, brown sugar, sugar syrup, and fresh ginger on medium speed until light and fluffy, about 3 minutes. Add egg and continue to mix until fully incorporated. Reduce speed to low and add flour mixture; mix until dough just comes together and no dry patches of flour remain. Refrigerate dough until chilled, at least 2 hours (dough can be refrigerated for up to 2 days).

3. Adjust over rack to upper-middle and lower-middle positions and preheat oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Place turbinado sugar in shallow dish.

4. Divide dough into 18 equal portions, a scant 2 tablespoons (1 ounce) each. Roll into balls then add to dish with turbinado sugar and turn to fully coat. Evenly space dough balls on prepared sheets, 9 per sheet.

5. Bake cookies, 1 sheet at a time, until slightly darker at edges and puffed on top (cookies may seem underdone between cracks), about 8 minutes, switching and rotating sheets halfway through baking. Remove sheet from oven and transfer to wire rack; immediately bang sheet on rack to collapse the cookies.

6. Let cookies cool on sheet for 5 minutes then transfer to wire rack to cool completely (Cooled cookies can be stored at room temperature for up to 1 week in airtight container.). Serve.

Notes

* Caramelized sugar syrup can be easily made at home (see recipe below), but you can also purchase it online or at specialty, particularly Scandinavian, baking stores; it’s often labeled “Dark syrup” or “Mork Sirap.”