Ginger Molasses Cookies with Crème Brûlée Petit Pot Sugar Topping
These special edition holiday cookies were thought up after I was graciously sent another box of Petit Pot product to taste and experiment with. Of course, you could concoct a basic creme brûlée mixture, top with sugar, and brûlée, but Petit Pot’s product made it all the more fun! This gingerbread-type cookie comes from one of my favorite bakers/influencers, Sarah, from Broma Bakery and they are so easy to throw together, pillowy and perfect—I knew I wanted them as a base. Trust me, when you taste the gingery cookie alongside the creamy topping and crackly sugar crust-topping, you will want to be in a Hallmark movie.
The chewy ginger molasses cookie recipe is a Broma Bakery recipe linked here!
INGREDIENTS
Gingerbread Cookies from Broma Bakery (also linked above)
3/4 cup unsalted butter, room temperature
3/4 cup light brown sugar
1/3 cup molasses
2 tsp vanilla extract
1 large egg, room temperature
2 1/3 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
2 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
Petit Pot Crème Brûlée Topping
2-4 pots (1-2 packages) of Petit Pot Crème Brûlée flavor & sugar packets (included in packaging)
4-5 tbsp brown sugar
Instructions
Preheat the oven to 350 F and line two cookie sheets with parchment paper. Set aside.
In a stand mixer fit with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2 minutes.
Add the molasses and vanilla extract and mix until combined.
Add the egg. Beat well.
In a separate bowl, stir together the flour, baking soda, baking powder, 2 teaspoons of the cinnamon, ginger, cloves, nutmeg and salt.
Add the dry ingredients to the wet and beat until combined and no streaks of flour remain.
Use a medium size cookie scoop to scoop out rounded cookies. Roll the cookies in the additional sugar if desired and place two inches apart onto the prepared cookie sheets.
Bake for 12 minutes, or until the cookies have puffed up and crinkled and are set on the edges but still gooey in the middle. Allow to cool completely before using a spatula to transfer to a wire rack.
Using an offset spatula or spoon, put 2-3 tsp of Petit Pot crème brûlée dessert on top of each cookie.
Combine brown sugar and sugar packets included with Petit Pot packaging in a small bowl. Sprinkle on top of each cookie.
Follow the instructions for lighting your kitchen torch carefully and adjust the length of the flame to medium. Hold the torch a good distance away (a few inches or so) from the sugar on the cookie and slowly move it closer to the sugar on the top of the cookie while rotating the flame as you go. Keep the flame constantly in motion to avoid burning one area. You will know an area is caramelized once you see the sugar become liquid and form droplets on the surface. Continue caramelizing the surface until the sugar begins to change color to a deeper golden color. If you are unsure whether or not the sugar is finished caramelizing, stop sooner than you think. It is better to stop short than stop too late and end up with burned sugar! Once finished, you should have achieved a hard, glass-like glaze of caramelized sugar on top of each cookie. Serve immediately and enjoy!
Follow @injoskitchen on Instagram & watch this recipe come to life:
https://www.instagram.com/reel/C0b9SCPr4Fq/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==
