These Brown Butter Gingerbread Cookies are a cozy treat for any day! The rich brown butter adds a nutty sweetness that makes them extra special. They are soft, chewy, and full of warm spices.
I can’t resist these cookies during the holidays! They’re perfect with a cup of tea. Just one bite and you’ll be transported to a cozy winter wonderland—sweater optional! 😊
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter is key to controlling the saltiness. I love browning it for that nutty flavor. If you run out, try using margarine, but the taste won’t be the same.
Dark Brown Sugar: This gives cookies their deep flavor and moisture. If you only have light brown sugar, that works, but you’ll lose some of that rich taste. You can also use a mix of brown and granulated sugar!
Molasses: Unsulfured molasses is preferred for its natural sweetness. If you don’t have any, honey or maple syrup can be substitutes, although the flavor would change slightly.
Spices: Fresh ground spices often taste better. If you can’t find ground cloves or nutmeg, just omit them or use more cinnamon and ginger! Adjust as per your taste preference.
How Can You Achieve Perfectly Browned Butter?
Brown butter is the star ingredient in these cookies, and it’s essential to get it just right. Here’s how:
- Start with a medium heat and melt your butter in a pan. Swirl it occasionally to help it cook evenly.
- Watch closely as it foams and then starts turning golden brown. It should smell nutty but not burnt!
- Once it’s brown, quickly transfer it to a bowl to stop the cooking process.
Taking the time to brown the butter adds a rich depth of flavor you don’t want to skip!
Brown Butter Gingerbread Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 3/4 cup dark brown sugar, packed
- 1/2 cup molasses (unsulfured)
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Granulated sugar, for rolling
How Much Time Will You Need?
This recipe typically takes about 30 minutes to prepare, along with 1 hour of chilling time. After that, you’ll bake the cookies for about 10-12 minutes. So, overall, set aside roughly 1 hour and 45 minutes to make and enjoy your delicious gingerbread cookies!
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan over medium heat, melt the unsalted butter. Keep an eye on it while it melts and starts to foam. You want to swirl the pan occasionally until the butter turns a lovely golden brown and starts to smell nutty. This should take about 4-5 minutes. Just be careful not to burn it! Once it’s perfectly browned, pour it into a heatproof bowl and let it cool slightly.
2. Mix Wet Ingredients:
Once your brown butter is cooled but still in liquid form, whisk in the dark brown sugar, molasses, and the egg until everything is thoroughly combined. The mixture should be smooth and glossy.
3. Combine Dry Ingredients:
In a large bowl, sift together the all-purpose flour, baking soda, baking powder, and spices: ginger, cinnamon, cloves, nutmeg, and salt. Mixing the dry ingredients helps evenly distribute the leavening agents and spices.
4. Form the Dough:
Now, gradually stir the dry ingredients into the wet mixture. Keep stirring until a thick dough forms. It’s going to be a little tough to mix, but that’s a good sign!
5. Chill the Dough:
Cover the dough and chill it in the refrigerator for at least 1 hour, or if you have time, overnight. This helps the flavors meld together and firm up the dough, making it easier to handle.
6. Preheat and Prepare:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
7. Roll the Cookies:
Take the chilled dough and roll it into 1-inch balls. Once rolled, coat each ball in granulated sugar, making sure they’re nicely covered!
8. Bake the Cookies:
Place the sugar-coated dough balls onto the prepared baking sheets, making sure to leave about 2 inches of space between each one. Pop them in the oven and bake for 10 to 12 minutes, or until the edges are set, and the centers look slightly soft.
9. Cool & Enjoy:
After baking, let the cookies sit on the baking sheet for 5 minutes to firm up. Then transfer them to a wire rack to cool completely. If you fancy, decorate some with royal icing once they are fully cooled!
Enjoy your warm, fragrant brown butter gingerbread cookies—perfect for sharing with family and friends this holiday season or anytime you need a delightful treat!
Can I Use Different Types of Sugar?
Yes! While dark brown sugar gives these cookies a rich flavor, you can also use light brown sugar or a mix of granulated and brown sugars. Just keep in mind that the flavor and moisture might vary a bit.
What Should I Do If My Dough Is Too Sticky?
If the dough seems too sticky to roll, try chilling it for a bit longer in the refrigerator. This will firm it up. Alternatively, you can dust your hands and the work surface with flour while handling the dough.
How to Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can freeze them in a freezer-safe bag for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.
Can I Decorate These Cookies?
Absolutely! Once the cookies have completely cooled, feel free to decorate them with royal icing, colored sprinkles, or even a light drizzle of chocolate for a festive touch!
