These Brown Butter Gingerbread Cookies are soft, spiced, and packed with flavor! The brown butter adds a rich, nutty twist that makes them extra special.
Making these cookies is always a fun treat! I love decorating them with icing and sharing them with friends. What’s better than a warm cookie on a chilly day? 🍪
Key Ingredients & Substitutions
Unsalted Butter: Brown butter is key for flavor. If you’re out of unsalted, you can use salted butter but reduce the added salt in the recipe by half.
Dark Brown Sugar: This sugar adds moisture and a deep flavor. You can substitute it with light brown sugar or even coconut sugar for a different twist.
Unsulphured Molasses: This gives a signature gingerbread taste. If you don’t have it, you can use honey or maple syrup, but the flavor will be milder.
Spices: Freshly ground spices elevate the flavor. If you’re short on time, pre-ground spices work too, but I always prefer the fresh ones for better flavor.
All-Purpose Flour: For a healthier option, whole wheat flour can be used, but it may make the cookies denser. Just be aware of the texture change!
How Do I Brown Butter Without Burning It?
Brown butter adds a rich depth to the cookies, but it can be tricky. Here’s how to do it successfully:
- Use a heavy-bottomed saucepan to help distribute the heat evenly.
- Keep the heat at medium; don’t rush it with high heat. Swirl the pan frequently to prevent sticking.
- Watch for foam; as it calms, you’ll see the butter changing color. Once it turns a nutty brown, remove it from heat immediately!
Let it cool slightly before mixing. This step can feel tricky, but once you do it, it’s a game-changer in flavor!
How to Make Brown Butter Gingerbread Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 3/4 cup dark brown sugar, packed
- 1 large egg
- 1/2 cup unsulfured molasses
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- Granulated sugar, for rolling
How Much Time Will You Need?
This Brown Butter Gingerbread Cookie recipe takes about 1 hour of preparation time and chilling, plus about 10-12 minutes for baking. After chilling the dough, you’ll have delicious cookies ready within about 1.5 hours—perfect for holiday snacking or sharing!
Step-by-Step Instructions:
1. Brown the Butter:
Start by melting the butter in a medium saucepan over medium heat. Keep an eye on it and stir occasionally. You’ll want it to turn golden brown and smell nutty, which should take about 5-7 minutes. Once it’s done, remove it from heat and let it cool slightly.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the cooled browned butter and packed dark brown sugar until smooth. Then, add in the egg and molasses. Keep whisking until everything is fully combined and creamy.
3. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, freshly grated nutmeg, and salt. Mixing dry ingredients this way ensures they are evenly spread throughout the dough.
4. Form the Dough:
Gradually add the sifted dry ingredients to the wet mixture. Stir until a soft dough forms. Once mixed, cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour. This helps solidify the dough, making it easier to handle.
5. Preheat the Oven:
While the dough is chilling, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
6. Shape the Cookies:
Once the dough is chilled and firm, scoop out tablespoon-sized portions and roll them into balls. Roll each ball in granulated sugar to coat it lightly for a sweet crunch.
7. Bake the Cookies:
Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake them in the preheated oven for 10-12 minutes, or until they are puffed and crackled on top, but still soft in the center.
8. Cool the Cookies:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. This extra time helps them set perfectly.
Enjoy your chewy, spiced Brown Butter Gingerbread Cookies with a lovely warm drink! They’re perfect for sharing or enjoying at home!
Can I Use a Different Sweetener Instead of Brown Sugar?
Yes, you can substitute brown sugar with light brown sugar or coconut sugar. Keep in mind that it might change the flavor slightly, but the cookies will still be delicious!
What If I Don’t Have Molasses?
If you’re out of molasses, you can use honey or maple syrup as a substitute. Just be aware that the flavor will be lighter and less robust, but still tasty.
How Do I Store Leftover Cookies?
Store the cooled 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 freezer-safe container for up to 3 months!
Can I Decorate These Cookies?
Absolutely! Once cooled, you can decorate them with royal icing or simple glaze. Just keep in mind that any additional decorations may add extra sweetness!