These Brown Butter Gingerbread Cookies are rich and packed with spicy warmth! The nutty flavor from the brown butter makes them extra special and gives them a wonderful depth.
They’re perfect for sharing during the holidays or just enjoying with a cup of tea. I love how soft they are and how the spices fill the kitchen with a cozy smell. Yum!
Key Ingredients & Substitutions
Butter: Brown butter is crucial for flavor. If you’re short on time, regular unsalted butter works too, but you’ll miss that rich, nutty taste.
Molasses: Dark molasses gives these cookies depth, but you can substitute light molasses or honey in a pinch. The flavor will be lighter, but still delicious!
Spices: The mix of ginger, cinnamon, cloves, and nutmeg is what makes these cookies special. If you don’t have all the spices, using a store-bought pumpkin pie spice can work nicely!
Flour: All-purpose flour is standard, but for a gluten-free option, you could use a 1:1 gluten-free flour blend.
What’s the Best Way to Brown Butter?
Brown butter is a game changer in baking! Here’s how to master it:
- Start with a light-colored pan so you can see the color change of the butter.
- On medium heat, melt the butter completely, stirring occasionally.
- Watch closely as it begins to foam. Swirl the pan gently; this helps the milk solids cook evenly.
- Once you see a golden brown hue and smell a nutty aroma, it’s done! Don’t let it burn!
Let it cool slightly before using to avoid cooking your egg when mixed. This step adds a depth of flavor you’ll love!
How to Make Brown Butter Gingerbread Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup molasses (preferably dark)
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Coarse sugar or sanding sugar, for sprinkling
How Much Time Will You Need?
This delicious recipe requires about 15 minutes of prep time and 10-12 minutes of baking time. Plan for an additional 5 minutes of cooling time on the baking sheet. In total, you’re looking at around 30 minutes before you can enjoy your tasty cookies!
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan over medium heat, melt the butter. Keep cooking, swirling the pan occasionally, until the butter foams and the milk solids turn golden brown and give off a nutty aroma. This should take about 5-7 minutes. Once browned, remove from heat and carefully pour it into a heat-safe bowl to cool slightly.
2. Mix Wet Ingredients:
After the brown butter has cooled a bit (but still liquid), whisk in the brown sugar until well combined. Then add the molasses and the egg, mixing until everything is nicely incorporated.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This ensures that all those warm spices are evenly distributed in your dough.
4. Make the Dough:
Gradually add the dry ingredient mixture to the bowl with the wet ingredients. Stir gently until everything is just combined. If the dough feels a bit sticky, don’t worry! You can chill it in the fridge for about 30 minutes to make it easier to handle.
5. Preheat the Oven:
As the dough chills (if you choose to chill it), preheat your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper to prevent sticking.
6. Form Cookies:
Scoop out the dough using a tablespoon or a cookie scoop, rolling each portion into a ball. Place these balls on the prepared baking sheet, making sure to leave about 2 inches of space between them.
7. Flatten and Decorate:
Using a cookie stamp, a fork, or the bottom of a glass, gently press down on each dough ball to flatten slightly and create a fun pattern. Don’t forget to sprinkle some coarse sugar on top for that sparkling finish!
8. Bake:
Pop the baking sheets into the oven and bake for 10-12 minutes. You’ll know they’re ready when cracks form on the surface and they look set but still soft in the middle. Trust the aroma – it’ll fill your kitchen!
9. Cool:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. This helps them set a bit more. Afterward, transfer them to a wire rack to cool completely.
10. Serve:
Now, it’s time to enjoy! These brown butter gingerbread cookies are fantastic with a cup of tea, coffee, or milk. Indulge in their rich flavor and festive spices!
These delightful cookies truly capture the warmth of the season, with a deep, toasty flavor from the brown butter, perfectly balanced by classic spices and a lovely sweetness from the molasses. Enjoy every bite!
Can I Use Margarine Instead of Butter?
While you can use margarine in a pinch, it won’t provide the same nutty flavor that brown butter gives the cookies. For the best results, stick with unsalted butter.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want them to last longer, freeze them in a freezer-safe bag for up to 3 months. Just let them thaw at room temperature before eating!
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to 2 days. When you’re ready to bake, just scoop and bake as usual. Alternatively, you can freeze the dough by rolling it into balls and placing them on a baking sheet until firm, then transfer them to a freezer bag for up to 3 months.
What’s the Best Way to Ensure Soft Cookies?
To keep your cookies soft, avoid overbaking them. They should be set but still soft in the middle when you take them out. Also, using fresh ingredients, especially baking soda, helps achieve that perfect texture!
