Burnt Sugar Cookies

I fall for anything made with burnt sugar. Burnt sugar cookies, burnt sugar cake, burnt sugar butter cream frosting on the cake... not only does burnt sugar made the most delightful amber-colored syrup but it also brings a subtle gingery caramel flavor to any dish it meets.

Today I baked a very simply burnt sugar cookie. They are simple drop cookies that are rolled in sugar. They flatten as they bake but they are still soft and chewy. To make these cookies I adapted a very basic brown sugar cookie to incorporate the burnt sugar. First off I omitted the white sugar and used only one egg instead of two. This made a great cookie but it was too plain for my taste and did not play up the burnt sugar flavor. I was on the right track but they were not what I wanted. A few days later I returned to the test kitchen for round 2. This time I added cinnamon, ginger, and coriander to spice them up a bit. I thought the cinnamon was too strong and overpowered the burnt sugar. Now for round 3. Today I used my basic recipe but omitted the cinnamon. I think they turned out great.

Don't be intimidated by the process of making the burnt sugar. It really is easy and fun. It is something akin to making things bubble and smoke in chemistry lab without the threat (or promise) of big kabooms. The burnt sugar recipe will make enough to make two batches of cookies.

I made an extra big batch of burnt sugar syrup today. I used some of it for cookies and have enough left over for a cake and  burnt sugar butter cream frosting. I will use the rest for a chicken and rice one pot dish. I have not yet figured that one out. If it turns out then I will pass it along. In the meantime enjoy the cookies.The recipe I present below will make enough burnt sugar syrup for 2 batches of cookies.

Burnt Sugar Syrup

¾ cup sugar

¾ cup very hot water

Place the sugar in a large stainless steel skillet. Turn the heat to medium low and watch the sugar melt. Stir only occasionally. The less you stir the better.  The sugar will slowly melt and turn amber colored. 

When the sugar starts to melt it is tempting to stir it a lot. Resist the urge! Give it a short nudge only 2 or 3 times during the whole browning process.Better yet, use this time to pour yourself a glass of wine. The sugar will be fine without you.

When the sugar is melted then add the hot water. Add the water slowly because it will start bubbling and steaming like a cauldron or chemistry experiment gone awry. Simmer the water and sugar over low heat for 8-10 minutes. This will let some of the water boil off; the syrup will turn a deep amber color. Again, it is better to resist stirring very much.

Take the pan off the heat and let the syrup cool to room temperature. Measure out the ¼ cup you need for the cookies and refrigerate the rest in a small covered container.

Burnt Sugar Cookies

2¼ cups all purpose flour

1½ teaspoons baking soda

1½ teaspoons ground ginger

1 teaspoon ground coriander

½ teaspoon salt

¾ cup unsalted butter, room temperature

1 cup packed light brown sugar

1 large egg, room temperature

¼ cup burnt sugar syrup

granulated sugar for rolling cookies in

In a medium mixing bowl whisk together the flour, baking soda, ginger, coriander, and salt.

In a mixer bowl beat the butter and brown sugar until they are light and fluffy.

Beat in the egg and burnt sugar syrup. Then add the dry ingredients and mix just until the flour mixture is incorporated. Cover the cookie dough and let chill in the refrigerator 2 hours or overnight.

Preheat oven to 350°. 

Prepare a cookie sheet by lining it with parchment paper.

Pour ½ cup sugar in a small bowl. Roll cookie dough into walnut sized balls and roll in sugar.  Place the cookie balls 2 " apart on the prepared cookie sheet. Bake 8-10 minutes until the cookies begin to brown slightly. The tops will be crinkly like ginger snaps.

Slide the parchment paper off the baking sheets and onto cooling racks. Let the cookies cool and enjoy!