These addictive cookies are drizzled with hot caramel, so you can explore your artistic side when it comes to decorating them! With a generous dose of crystallized ginger and bit of chile heat, they are not for the faint-hearted.–Isidora Popovic
LC Intriguingly Ginger-y, Chile-y, Caramel-y Cookies Note
We admit it, we’re over the moon for these intriguingly ginger-y, chile-y, caramel-y cookies—the way they look, the way they taste, the way they win friends and influence people. They’re for someone with a spirit of adventure, someone occasionally bored by the classic chocolate chunk cookie, someone, well, like a Dad. If you’ve a motley audience and you’re teetering indecisively as to whether to make them or not, bear in mind that the cookies are perfectly lovely minus the chile caramel, given their nice but not overwhelming ginger presence, so consider baking a batch but only drizzling some of them with the sweet heat.
Ginger-Chile Caramel Cookie
- Quick Glance
- 30 M
- 50 M
- Makes about 30
- For the cookies
- 6 tablespoons unsalted butter, at room temperature, plus more for the baking sheets
- 1 cup sugar
- 2 eggs
- 1 cup crystallized ginger, finely chopped
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 4 teaspoons ground ginger
- For the chile caramel
- 1 cup sugar
- A pinch of ground cayenne or hot chili powder (or more if you like the heat!)
- Make the cookies
- 1. Preheat the oven to 325°F (160°C). Butter 2 baking sheets.
- 2. Beat the butter and sugar until light and fluffy. Add the eggs, 1 at a time, and mix well. Stir in the crystallized ginger.
- 3. Mix the flour, baking powder, and ground ginger in a separate bowl, then gently fold the dry ingredients into the wet ingredients.
- 4. Place a generous teaspoonful of the dough on 1 of the prepared baking sheets. Flatten it slightly, then repeat with the remaining dough, spacing the dough balls well apart, given that they will spread during baking.
- 5. Bake for 20 to 25 minutes, until the cookies are golden. Remove from the oven and let cool on the baking sheet while you make the chile caramel.
- Make the chile caramel
- 6. Place the sugar in a saucepan over medium heat for a few minutes until the sugar has completely dissolved and turned a shade of brown that’s caramel but not yet dark brown. The sugar can burn quite easily (which will turn the caramel bitter and unusable), so stir it often and keep a close eye on it. Immediately remove from the heat and stir in the cayenne or chili powder. Use it immediately before it starts to harden.
- Assemble the cookies
- 7. Using a spoon, carefully and quickly drizzle the hot caramel over the cookies (about 1 teaspoon per cookie) any way you like. When the caramel has set (which happens quite quickly, a matter of minutes), transfer the cookies from the baking sheet to a wire rack. Serve immediately. (You can store any that are left in an airtight container for up to 1 week, but be warned that in humid conditions the caramel can seep into the cookies and render them rather soggy.)