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–+ servings

Fig Ginger Cookies

4.50 | 2 reviews
These cookies take my favorite brown butter cookie base and transform them into a dreamy, gingery cookie that feels like what gingerbread HOPES it could be. I top them with my famous ginger sugar, which uses fresh ginger, and let me tell you: they taste like a holiday miracle.
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 8 hours
Servings: 15 cookies

Equipment

Ingredients

  • 1 cup salted butter, 226 grams / 8 ounces, divided
  • 1 cup dried figs, 226 grams / 8 ounces
  • 1 cup granulated sugar, 220 grams / 7.75 ounces
  • 3/4 cup dark brown sugar, 140 grams / 5 ounces
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon all spice
  • 1/2 teaspoon ground cinnamon
  • 2 cups all-purpose flour, 280 grams / 9.9 onces
For the ginger sugar
  • 1/2 cup turbinado sugar, 100 grams / 3.5 ounces
  • 2 teaspoons freshly grated ginger

Instructions 

  1. Add half of the butter (113 grams) to a sauté pan over medium heat. Cook for 3-4 minutes, letting the butter fizz and foam, until it is a deep, dark brown. Transfer this to the bowl of a stand mixer and pop it in the fridge to chill. Leave out the remaining butter to soften.
  2. Tear the figs into small pieces and add them to a heat-proof bowl. Cover them with boiling water and set aside.
  3. When the brown butter is fully cooled and starting to firm up around the edges, add the remaining softened butter. Add in 220 grams of granulated sugar, 140 grams of brown sugar and beat until fluffy, 2-3 minutes.
  4. Add two eggs and beat again until lighter in color and very fluffy. Then add in a teaspoon of baking powder, a teaspoon of salt, a teaspoon of ground ginger, half a teaspoon of all spice, half a teaspoon of cinnamon.
  5. Add the flour and mix it into the dough on the lowest setting, until everything is just combined.
  6. Drain the figs very well and squeeze out any excess moisture. Mix into the dough.
  7. Scoop the dough into 15 balls weighing 87 grams each. Let these chill in the fridge for 8 hours up to overnight.
  8. The next day, preheat the oven to 350°F.
  9. Make the ginger sugar by mixing together the turbinado sugar and fresh ginger, squeezing the ginger into the sugar with your fingers until it is well combined.
  10. Roll the dough balls into balls and coat the tops with the ginger sugar.
  11. Bake the cookies for 17-18 minutes, or until the cookies no longer look moist in the center. Let cool before serving!