These Brown Butter Gingerbread Cookies are a holiday favorite! With their warm spices and rich flavor from the brown butter, they fill the kitchen with a cozy aroma.
You can’t help but smile while shaping them into fun holiday shapes. I love to add a sugar sprinkle on top, making them even yummier! Plus, they’re perfect for sharing (or not!).
Key Ingredients & Substitutions
Brown Butter: Brown butter adds a nutty flavor that makes these cookies special. If you’re short on time, melted regular butter works too, but you’ll miss out on that depth of flavor.
Molasses: I recommend using blackstrap molasses for its bold taste, but light molasses or even honey can work in a pinch. Just know that the flavor will be milder.
Spices: Freshly ground spices give the cookies a warm flavor. If you don’t have ground nutmeg or cloves, you can safely skip them or use store-bought mixed spice blends. I often use a pinch of allspice for extra warmth.
Granulated Sugar: For rolling, I love using raw sugar for the crunch, but any granulated sugar works. You can skip rolling or even add powdered sugar for a different finish!
How Do You Get the Cookies to Spread Without Overbaking?
The baking time is key for these cookies. You want them set on the edges but still soft in the center. Keep an eye on them for that crackled look—it’s your cue to take them out!
- Preheat the oven properly to ensure even baking.
- Chill the dough; it helps the cookies hold their shape.
- Test the cookies at the lower end of the baking time. They’ll firm up as they cool!
With these tips, your Brown Butter Gingerbread Cookies will be a hit! Don’t forget to enjoy them with a warm drink!
Brown Butter Gingerbread Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 1/2 cup brown sugar, packed
- 1/2 cup molasses (preferably blackstrap)
- 1 large egg
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Granulated sugar (for rolling)
- Coarse sea salt (optional, for garnish)
How Much Time Will You Need?
This recipe takes approximately 15 minutes of prep time and around 10-12 minutes for baking. Don’t forget to chill the dough for at least 1 hour, which helps the cookies hold their shape!
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan over medium heat, melt the unsalted butter. Keep cooking it, swirling the pan occasionally, until it turns golden brown and gives off a nutty aroma. This should take about 3 to 5 minutes. Once done, remove it from the heat and let it cool down to room temperature.
2. Mix the Sugar and Molasses:
In a large bowl, whisk together the brown sugar and molasses until they’re well combined. This will be the base of your cookie dough!
3. Combine with Browned Butter and Add Egg:
Pour the cooled brown butter into the sugar and molasses mixture. Whisk it well until the mixture is nice and smooth. Then, beat in the large egg until everything is fully incorporated.
4. Prepare the Dry Ingredients:
In a different bowl, sift together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Make sure these spices mix evenly; they’ll give your cookies that classic gingerbread flavor!
5. Form the Dough:
Slowly add the dry ingredients to the wet mixture, mixing just until a dough forms. You don’t want to overwork it—just enough until everything is combined.
6. Chill the Dough:
Divide the dough into two portions. Wrap each in plastic wrap and place them in the refrigerator to chill for at least 1 hour, or until they’re firm and easy to handle.
7. Preheat and Prepare for Baking:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper so the cookies won’t stick!
8. Shape the Cookies:
Once the dough is chilled, roll it into 1-inch balls. Roll each ball in granulated sugar to give them a sweet coating. It’s not only pretty; it tastes great too!
9. Bake the Cookies:
Place the dough balls on your prepared baking sheets, making sure to space them about 2 inches apart. If you’d like, sprinkle a pinch of coarse sea salt on top of each cookie for an extra flavor boost. Bake for 10-12 minutes, or until the cookies have spread and cracked on top but are still soft in the center.
10. Cool and Enjoy:
After baking, remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your warm, fragrant Brown Butter Gingerbread Cookies with a cozy cup of tea or milk!
Can I Use Margarine Instead of Butter?
While butter is key to achieving the rich flavor of these cookies, you can use margarine as a substitute. Just be sure to use a stick variety for the best results, as tub margarine may have too much moisture.
How Do I Know When the Cookies Are Done?
The cookies should be slightly firm around the edges and still soft in the center when you take them out of the oven. They will continue to firm up as they cool, so don’t worry if they look a bit underbaked at first!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the shaped dough balls for up to 3 months. Just place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake straight from the freezer, adding a minute or two to the baking time.
What’s the Best Way to Store the Cookies?
Store the cooled cookies in an airtight container at room temperature for up to a week. For longer freshness, you can refrigerate them, but they’ll lose some of their delightful texture.
