Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gingerbread Cookies with Browned Butter

Gingerbread Cookies with Browned Butter

Gingerbread Cookies with Browned Butter offer a rich, nutty twist on the classic holiday favorite. Featuring chewy edges with a slight snap and infused with warm spices and molasses, these cookies bring a cozy, aromatic flavor perfect for decorating, gifting, or enjoying with festive drinks.

  • Total Time: 1 hour 25 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1 large egg

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Brown the Butter: Melt the unsalted butter in a medium saucepan over medium heat, swirling occasionally. Watch closely as it melts, foams, and then starts to brown, developing a rich, nutty aroma and dark golden color, about 5 to 7 minutes. Remove from heat immediately and let it cool slightly.
  2. Mix Wet Ingredients: In a large bowl, combine the browned butter with brown sugar and molasses. Stir until smooth and fully incorporated. Add the egg and beat until creamy and evenly mixed.
  3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt to evenly distribute spices and leavening.
  4. Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until fully combined but not overworked. The dough should be firm and cohesive.
  5. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour or overnight to prevent spreading and enhance flavor melding.
  6. Roll and Cut: Lightly flour a workspace and roll dough to about 1/4 inch thickness. Use cookie cutters to cut shapes and transfer them gently to a parchment-lined baking sheet.
  7. Bake: Preheat oven to 350°F (175°C). Bake cookies for 8-10 minutes, until edges begin to turn golden. Avoid overbaking for chewy results.
  8. Cool and Decorate: Let cookies cool completely on a wire rack before decorating with royal icing, sprinkles, or enjoying plain with a warm beverage.

Notes

  • Butter Browning Watch: Monitor the butter attentively to avoid burning; it quickly shifts from browned to burnt.
  • Perfect Dough Chill: Chilling the dough is essential for manageable rolling and improved flavor.
  • Even Thickness: Roll the dough evenly to ensure uniform baking.
  • Use Parchment Paper: Parchment prevents sticking and aids in even baking.
  • Spice Freshness: Use fresh spices for vibrant, potent flavors.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Contains gluten; see variations for Gluten-Free and Vegan options

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 10g
  • Sodium: 110mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Keywords: gingerbread, browned butter, holiday cookies, chewy gingerbread, spiced cookies, holiday baking, gingerbread cookies