These Brown Butter Gingerbread Cookies are soft, chewy, and packed with warm spices that make your home smell amazing! The brown butter adds a rich flavor that takes them to the next level.
Just imagine biting into one fresh from the oven—it’s like a cozy hug in cookie form. I love them with a glass of milk or hot cocoa, perfect for chilly days and holiday treats!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter allows you to control the salt in the cookies. If you’re out, you could substitute with margarine, but the flavor won’t be as rich. I love the nutty taste of brown butter that really enhances these cookies.
Light Brown Sugar: This sugar adds sweetness and moisture. You can use dark brown sugar for a deeper flavor, or even granulated sugar, but the cookies will be less chewy.
Molasses: This ingredient gives gingerbread its signature flavor. If you don’t have molasses, honey or maple syrup can work, but they will change the cookie’s taste and texture slightly.
Spices: The spices really make each bite special. You can adjust the amounts based on your preference. Add a dash of allspice or cardamom for something different!
How Do I Brown Butter Without Burning It?
Brown butter adds a lovely flavor, but it can be tricky. Here are a few tips to get it just right:
- Use a light-colored saucepan to see the color change of the butter easily.
- Don’t walk away while it’s melting. Stir frequently to prevent burning.
- Once it starts to foam, keep stirring until it turns golden brown and smells nutty, about 5-7 minutes.
Remember to take it off the heat immediately to stop the cooking process—burnt butter can ruin the cookies!
Why Chill the Dough?
Chilling the dough is a crucial step! It firms up the butter, which helps prevent the cookies from spreading too much in the oven. Plus, it allows the flavors to meld together. Aim for at least 1 hour; overnight is even better if you can wait!
Enjoy baking your Brown Butter Gingerbread Cookies! They’ll bring warmth and joy to your kitchen.
Brown Butter Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter
- 1 cup light brown sugar, packed
- 1 large egg
- 1/4 cup molasses (dark or blackstrap for richer flavor)
For the Dry Mix:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For Coating:
- Granulated sugar, for rolling
How Much Time Will You Need?
This recipe requires about 15 minutes of active preparation time, plus at least 1 hour to chill the dough. Baking will take an additional 10 to 12 minutes per batch. So, in total, you’re looking at around 1 hour and 30 minutes from start to finish, including chilling time.
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan, melt the unsalted butter over medium heat. Stir it frequently to avoid burning. Keep cooking it until it foams, then turns a golden brown with a nutty aroma, which should take about 5–7 minutes. Once it’s browned, remove it from heat and allow it to cool slightly.
2. Mix the Wet Ingredients:
In a large mixing bowl, pour in the cooled brown butter. Add the packed light brown sugar and stir until fully combined. Then, crack in the egg and add the molasses, whisking everything together until it’s smooth.
3. Combine the Dry Ingredients:
Grab another bowl and whisk together the all-purpose flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until the spices and flour are evenly mixed.
4. Make the Dough:
Slowly add the dry ingredients to the wet mixture, stirring until just combined. Make sure not to overmix; the dough will be soft and slightly sticky.
5. Chill the Dough:
Wrap the cookie dough tightly in plastic wrap and refrigerate for at least 1 hour. Chilling the dough will help control spreading when they bake.
6. Preheat the Oven and Prepare Baking Sheets:
While the dough is chilling, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.
7. Form the Cookies:
Once chilled, scoop out tablespoon-sized balls of dough and roll each ball in granulated sugar until fully coated. Place the shiny-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake:
Pop the baking sheets into the oven and bake your cookies for 10 to 12 minutes. They should set around the edges but remain soft in the middle. You’ll see lovely cracks forming on top—this is a good sign!
9. Cool the Cookies:
After baking, let the cookies sit on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
10. Serve and Enjoy:
These delightful cookies pair wonderfully with a cold glass of milk, cup of tea, or hot cider. If there are any leftovers (which is rare!), store them in an airtight container at room temperature for up to one week.
Enjoy your rich, warmly spiced Brown Butter Gingerbread Cookies with their crackled sugar tops and chewy texture!
Can I Use Different Types of Sugar?
Yes! While light brown sugar provides a nice flavor and moisture, you can substitute with dark brown sugar for a richer taste. Granulated sugar is also an option, but it may impact the texture slightly, making the cookies less chewy.
How Should I Store Leftover Cookies?
Keep your leftover cookies in an airtight container at room temperature for up to one week. If you’d like them to last longer, consider freezing them! Just wrap each cookie in plastic wrap and place them in a freezer-safe bag. They’re great straight from the freezer or thawed at room temperature.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough before chilling it or after forming the dough balls. Just wrap the dough (or cookie balls) tightly in plastic wrap and place them in a freezer bag. When you’re ready to bake, let the dough thaw in the fridge overnight, then proceed with the baking instructions.
How Can I Make These Cookies More Ginger-flavored?
If you love ginger, feel free to increase the amount of ground ginger in the recipe! You might also consider adding chopped crystallized ginger for an extra kick and wonderful texture.
