These Brown Butter Gingerbread Cookies are warm, spicy, and a bit nutty thanks to the brown butter! They’re perfect for the holidays or whenever you want a cozy treat.
Honestly, these cookies fill the kitchen with the best smell ever. I can’t resist popping one in my mouth right when they come out of the oven—who can say no to fresh cookies? 🍪
I love how easy they are to make! Just mix the ingredients, shape the dough, and bake. It’s perfect for a fun baking day, especially with kids or friends around!
Key Ingredients & Substitutions
Unsalted Butter: Browning the butter adds a nutty flavor to these cookies. If you’re in a pinch, you can use salted butter, just reduce the added salt to 1/8 teaspoon.
Brown Sugar: Dark brown sugar gives these cookies a richer taste due to its higher molasses content. If you only have light brown sugar, that’s okay too; the cookies will still turn out delicious.
Molasses: Provides the signature flavor and moisture. If you don’t have molasses, honey or maple syrup can work as substitutes, but the flavor will be different.
Spices: Ground ginger, cinnamon, cloves, and nutmeg create the warm spice blend. You can switch these up! Try adding cardamom for a unique twist.
Flour: All-purpose flour is standard, but a gluten-free blend can substitute if needed. Just ensure it has some xanthan gum for structure.
How Do You Achieve Perfectly Browned Butter?
Browned butter is a game-changer, adding depth to flavors. Here’s how to do it right:
- Use a light-colored pan so you can see the butter’s color change.
- Keep stirring to ensure even cooking and prevent burning.
- Watch carefully! Once it turns golden and smells nutty (5-7 minutes), remove it from the heat immediately.
- Let it cool slightly before adding it to the sugar mixture to avoid cooking the egg.
With these tips, your Brown Butter Gingerbread Cookies will be a hit! Bake and enjoy the warm, comforting aromas they bring to your kitchen!
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
- 1/4 teaspoon salt
- Turbinado or coarse sugar for rolling
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation, plus at least 1 hour to chill the dough. Baking takes 10-12 minutes. In total, you’ll need about 1 hour and 30 minutes before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Brown the Butter:
Start by melting the unsalted butter in a medium saucepan over medium heat. Keep stirring it frequently until it becomes fragrant and turns a deep golden brown, which takes about 5-7 minutes. Once it has browned, remove it from the heat and let it cool for a few minutes.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the packed brown sugar and the large egg until the mixture is light and fluffy. Next, stir in the molasses and the cooled browned butter until everything is well combined.
3. Combine the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt. This will ensure your spices are evenly distributed throughout the dough.
4. Make the Dough:
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Once combined, cover the dough with plastic wrap and chill it in the refrigerator for at least 1 hour. Chilling helps the flavors meld and makes the dough easier to handle.
5. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
6. Shape the Cookies:
Scoop tablespoon-sized portions of the chilled dough and roll them into balls. Roll each ball in coarse sugar to give the cookies a nice sparkle and added sweetness.
7. Bake:
Place the sugar-coated dough balls on the prepared baking sheets, making sure to space them about 2 inches apart. Bake the cookies for 10-12 minutes. You’ll know they’re done when the edges are set but the centers are still soft, and the tops crack slightly.
8. Cool and Enjoy:
Once out of the oven, allow the cookies to cool on the baking sheet for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. Finally, serve these scrumptious cookies with a warm cup of coffee or tea and enjoy the delightful flavors!
Can I Substitute the Unsalted Butter with Margarine?
Yes, you can use margarine instead of unsalted butter, but keep in mind that it may alter the flavor slightly. Ideally, choose a stick margarine for the best texture.
Can I Use Honey Instead of Molasses?
Yes, honey can be used as a substitute for molasses, but it will change the flavor profile and the color of the cookies. If you prefer a closer flavor, light corn syrup can also work.
How Long Can I Store These Cookies?
Store the cooked cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, they freeze well for up to 3 months. Just make sure to layer them with parchment paper to prevent sticking!
What Should I Do If My Dough Is Too Sticky?
If the dough feels too sticky after chilling, you can add a little extra flour, a tablespoon at a time, until it reaches a more manageable consistency. Just be careful not to add too much, as it can affect the cookie’s texture!
