These Brown Butter Gingerbread Cookies are soft and full of warm spices like ginger, cinnamon, and nutmeg. The brown butter gives them a rich and nutty flavor you won’t forget!
Trust me, the smell from the oven is enough to make you smile! I love enjoying these cookies with a warm cup of tea while cozying up on the couch. Perfect for sharing or keeping all to yourself! 😄
Key Ingredients & Substitutions
Unsalted Butter: Brown butter is key to the flavor here. If you’re in a pinch, you can use regular butter, but the rich taste won’t be the same. My personal tip is to use grass-fed butter for an even nuttier profile!
Brown Sugar: Light brown sugar works perfectly, but you can substitute with dark brown sugar for a deeper molasses flavor. It’s a slight adjustment, but it changes the taste nicely!
Molasses: This gives the cookies their classic gingerbread flavor. If you don’t have it, try brown syrup or honey, but the flavor will be different. I always keep a jar of molasses handy for holiday baking!
Spices (Ginger, Cinnamon, Cloves, Nutmeg): These are essential for that warm, cozy flavor. Feel free to adjust spice amounts to taste. I love adding a pinch more ginger for an extra kick.
Flour: All-purpose flour is typically used, but you can substitute with a gluten-free blend. Just make sure it includes a binding agent so your cookies hold together!
How Can I Achieve the Perfect Brown Butter?
Brown butter elevates these cookies with a nuttier flavor. To get it just right, keep an eye on it while it melts. Here’s how:
- Slowly melt the butter in a saucepan over medium heat while stirring frequently.
- Once it melts, the butter will begin to bubble. Continue to swirl the pan gently as it cooks.
- Look for a light golden color and a nutty aroma. This usually takes about 5 minutes.
- Remove the pan from heat immediately to prevent burning. Transfer the butter to a bowl for cooling.
This technique might feel tricky at first, but with practice, you’ll get that perfect brown butter every time!
Why Should I Chill the Dough?
Chilling the dough is important for cookies. It helps firm up the dough, making it easier to handle and shape. Here’s what to do:
- Wrap the dough tightly in plastic wrap or store it in an airtight container.
- Chill for at least one hour. This allows the flavors to meld together.
- Plus, it helps prevent the cookies from spreading too much while baking!
This simple step makes a huge difference in both texture and taste, leading to thick, chewy cookies that are delicious!
Brown Butter Gingerbread Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 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
- 1/2 teaspoon salt
- Granulated sugar, for rolling
- Powdered sugar, for dusting (optional)
Time Needed:
This recipe requires about 15 minutes of prep time and at least 1 hour to chill the dough. After baking, you’ll need about 5 minutes for cooling on the baking sheets. So, expect to spend around 1 hour and 20 minutes total before you’re diving into some delicious cookies!
Step-by-Step Instructions:
1. Browning the Butter:
Begin by melting the butter in a medium saucepan over medium heat. Keep an eye on it and swirl the pan often. You’re looking for it to turn a nice golden brown and smell nutty, which usually takes about 5 minutes. Once done, remove it from heat and pour the butter into a mixing bowl. Let it cool for about 5 minutes.
2. Mixing the Wet Ingredients:
After the butter has cooled a bit, add the packed brown sugar to the bowl and whisk until well combined. Then, crack in the egg and pour in the molasses. Whisk everything together until it’s smooth and creamy. It’s starting to smell good already!
3. Preparing the Dry Ingredients:
In a separate bowl, combine the all-purpose flour, ground ginger, ground cinnamon, cloves, nutmeg, baking soda, and salt. Give it a good whisk to ensure everything is evenly mixed. This is where all the delicious flavor comes from!
4. Combining the Mixtures:
Slowly add the dry mixture to the wet mixture, stirring gently until everything is just combined. Be careful not to overmix; the dough will be slightly sticky, and that’s perfectly fine!
5. Chill the Dough:
Cover the dough with plastic wrap and place it in the refrigerator. Let it chill for at least 1 hour or until it’s firm enough to handle—this helps with the texture of the cookies!
6. Prepping for Baking:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper and set aside.
7. Shaping the Cookies:
Now, scoop about a tablespoon of dough and roll it into a ball. Once all the dough is rolled into balls, roll each ball in granulated sugar until fully coated. This gives them a nice crunch!
8. Baking Time:
Arrange the sugared dough balls on the prepared baking sheets, making sure to leave about 2 inches of space between them. Bake for 10-12 minutes, or until they have cracked on top and are slightly set but still soft in the center.
9. Cooling Down:
Once you’ve baked the cookies, take them out and let them cool on the baking sheet for 5 minutes. After that, transfer the cookies to a wire rack to cool completely.
10. Finishing Touches:
If you want, you can lightly dust the cooled cookies with powdered sugar for a festive look before serving. They’re ready to enjoy!
Serve these delectable brown butter gingerbread cookies with a steaming cup of tea or your favorite hot cocoa, and enjoy every bite! Happy baking!
Can I Use Different Types of Sugar in This Recipe?
Yes, you can! While brown sugar is preferred for its moisture and flavor, you can use white granulated sugar or even a mix of both. Just remember that using all granulated sugar will result in less softness and a different flavor profile.
How Do I Know When the Cookies Are Done Baking?
Your cookies are done when they are cracked on top and slightly set on the edges, but still soft in the center. They will firm up as they cool, so don’t be worried if they look a bit underbaked when you take them out!
Can I Freeze the Cookie Dough for Later Use?
Absolutely! You can freeze the dough before chilling or after forming the cookie balls. To freeze, wrap the dough tightly in plastic wrap or place the formed balls in a freezer bag. Just allow them to thaw in the fridge before baking, and they’ll be ready to go!
What Is the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can refrigerate them, but make sure to bring them back to room temperature before eating for the best texture!