These Brown Butter Gingerbread Cookies are warm, spicy, and oh-so-delicious! The nutty flavor of brown butter makes them extra special, while a hint of ginger adds just the right kick.
Perfect for the holidays, I love how they fill my kitchen with amazing scents. Just try not to eat them all at once—sharing is caring, right? 😉
Making these cookies is a breeze! Just melt the butter, mix the ingredients, and shape them into fun little figures. They’re sure to bring smiles to everyone’s faces!
Key Ingredients & Substitutions
Unsalted Butter: Brown butter gives these cookies a lovely nutty flavor. If you’re in a pinch, you can use salted butter, but reduce the added salt in the recipe to balance the flavors.
Brown Sugar: Light or dark brown sugar works here. Dark will give a deeper flavor. If you’re out of brown sugar, you can substitute with white sugar mixed with a little molasses.
Molasses: This adds moisture and flavor. If you don’t have molasses, try honey or maple syrup, but the flavor will be a bit different.
Spices: Ground ginger, cinnamon, cloves, and nutmeg are classic. You can skip cloves or nutmeg if you don’t have them, but they’re worth using for authenticity!
How Do You Make the Cookies Chewy and Flavorful?
The key to perfect brown butter cookies is in the butter. Don’t rush the browning step! Cook it until it’s golden brown, and let it cool slightly—the nutty aroma will transform your cookies.
- Melt the butter gently; stir as it cooks to avoid burning.
- Let the melted butter cool for a bit before mixing in eggs and molasses to prevent cooking them.
- Chill your dough! This firms it up, making it easier to roll and helping the cookies maintain their shape while baking.
Brown Butter Gingerbread Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
For Rolling:
- Granulated sugar, for rolling
How Much Time Will You Need?
This recipe requires about 20 minutes for preparation and 9-11 minutes for baking. Don’t forget to chill the dough for at least 1 hour to help the cookies hold their shape and develop their flavors!
Step-by-Step Instructions:
1. Brown the Butter:
Start by melting the butter in a medium saucepan over medium heat. Keep an eye on it and swirl the pan occasionally. You want the butter to turn a lovely golden brown and smell nutty. Once it’s browned, take it off the heat and let it cool for about 10 minutes.
2. Mix Wet Ingredients:
In a large bowl, whisk together the brown sugar, egg, and molasses until everything is smooth and combined. Once mixed, stir in the browned butter until it’s all well incorporated.
3. Combine Dry Ingredients:
In another bowl, sift together the flour, baking soda, salt, and all the spices: ginger, cinnamon, cloves, and nutmeg. This helps to evenly distribute the dry ingredients.
4. Make the Dough:
Gradually add the dry mixture to the wet mixture, mixing until you have a soft dough. It will be a little sticky, but that’s okay! Just ensure everything is well combined. Cover the bowl and chill the dough in the fridge for at least 1 hour.
5. Preheat and Prepare:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This helps the cookies bake evenly and prevents sticking.
6. Shape the Cookies:
Using a tablespoon, scoop out portions of the chilled dough and roll them into balls. Then roll each ball in granulated sugar until they’re nicely coated.
7. Bake:
Place the sugar-coated balls on the prepared baking sheets, making sure to leave about 2 inches of space between each cookie. Bake in your preheated oven for 9-11 minutes. They should be set and cracked on top.
8. Cool:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up a bit before transferring them to a wire rack to cool completely.
9. Enjoy!
Now it’s time to enjoy your delicious brown butter gingerbread cookies with a cup of milk or hot cocoa. Share them with family and friends, or savor them all by yourself! Happy baking!
Can I Use Different Types of Sugar?
Yes! You can substitute light or dark brown sugar in this recipe. If you’re out of brown sugar, a mix of granulated white sugar with a bit of molasses can work in a pinch to mimic the flavor.
What If I Don’t Have Molasses?
If you don’t have molasses on hand, you can substitute it with an equal amount of honey or maple syrup. Just keep in mind that it may slightly alter the flavor of the cookies.
How Should I Store My Cookies?
Store your baked cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a freezer-safe container for up to 3 months—just thaw before enjoying!
Can I Make This Dough Ahead of Time?
Absolutely! You can make the dough in advance and refrigerate it for up to 2 days. Just make sure to cover it well. When you’re ready to bake, take it out, let it soften slightly if needed, and then proceed with shaping and baking.
