These Brown Butter Gingerbread Cookies are a cozy treat! With a rich, nutty flavor from the brown butter and warm spices like ginger, cinnamon, and cloves, they are simply delightful.
Every bite feels like a hug! I love baking these around the holidays, and the whole house smells amazing. Don’t be surprised if you find yourself sneaking extras before they cool! 😄
Key Ingredients & Substitutions
Unsalted Butter: The star of this recipe is the browned butter, which gives the cookies a nutty, rich flavor. If you’re out of unsalted butter, you can use salted butter, but just reduce the added salt by a pinch.
Brown Sugar: This ingredient adds moisture and a deep sweetness. For a lighter flavor, you can substitute half of it with granulated sugar. Coconut sugar also works well for a different taste.
Molasses: This ingredient contributes to the chewy texture and rich flavor of gingerbread cookies. If you don’t have molasses, try using honey or maple syrup, but keep in mind the cookies will taste a bit different.
Ground Spices: Ginger, cinnamon, and cloves create the classic gingerbread flavor. You can switch up the spices according to your preference, such as using allspice or nutmeg if you like.
How Do You Perfectly Brown Butter?
Brown butter is key for making these cookies special, but it can be tricky! Here’s how to do it right:
- Use a light-colored saucepan to monitor the color easily.
- Keep the heat at medium to prevent burning. Stir occasionally as the butter melts.
- Watch for the butter to foam up and then turn golden brown. The nutty smell will deepen!
- As soon as it starts to brown, remove it from heat to stop cooking further.
Let your brown butter cool slightly before mixing it with sugar; this helps create the perfect texture for your cookies!
Brown Butter Gingerbread Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/2 tsp salt
For Rolling:
- Granulated sugar, for rolling
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 10-12 minutes to bake, plus at least 1 hour for chilling the dough. So, plan for about 1 hour and 30 minutes total time to make these delicious cookies!
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Stir occasionally for about 5-7 minutes until the butter turns golden brown and has a nutty aroma. Make sure to watch it closely so it doesn’t burn! Once browned, remove it from heat and let it cool just a bit.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the melted brown butter and packed brown sugar. Stir with a whisk or spoon until well mixed. Then, add the egg and molasses, beating everything together until the mixture looks smooth and creamy.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. This helps to ensure the spices are evenly distributed in your cookies.
4. Make the Dough:
Gradually add the dry ingredient mixture to the wet mixture, stirring until a smooth dough forms. You’ll know it’s ready when everything is combined and there’s no dry flour left.
5. Chill the Dough:
Cover the dough in the bowl with plastic wrap or a lid and place it in the refrigerator for at least 1 hour. This helps the cookies hold their shape while baking.
6. 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 to prevent sticking.
7. Roll the Cookies:
Scoop the chilled dough into 1-inch balls. Roll each ball in granulated sugar until fully coated. This adds a lovely sweetness and a nice crunch to the exterior!
8. Bake the Cookies:
Place the sugar-coated dough balls onto the prepared baking sheets, giving them about 2 inches of space between each one. Bake in your preheated oven for 10-12 minutes, or until they crack slightly and the centers feel soft but not raw.
9. Cool and Enjoy:
Let the cookies sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up a little.
Voilà! Enjoy these flavorful, chewy gingerbread cookies with a rich brown butter undertone perfect for cozy occasions!
Can I Use Different Types of Sugar?
Yes! You can substitute half of the brown sugar with granulated sugar if you prefer a lighter flavor, but keep in mind it may alter the texture slightly. Coconut sugar is also a great alternative for a more distinct taste.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can freeze them in a single layer, then transfer them to a freezer bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Make the Dough in Advance?
Absolutely! You can prepare the cookie dough ahead of time and refrigerate it for up to 3 days. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out. You can also freeze the dough before rolling for longer storage.
What Can I Use Instead of Molasses?
If you don’t have molasses, you can use honey or maple syrup as a substitute. Just note that this will change the flavor profile slightly, but it will still yield tasty cookies!
