These Brown Butter Gingerbread Cookies are warm, spicy, and oh-so-delicious! The brown butter gives them a rich, nutty flavor that keeps everyone coming back for more.
Honestly, I can’t resist the cozy scent of ginger and spices filling my kitchen while they bake. Perfect with a cup of tea, these cookies are a holiday treat that’s hard to beat!
Key Ingredients & Substitutions
Unsalted Butter: Brown butter is the star here! I recommend using unsalted butter so you can control the saltiness. If you’re in a pinch, you can use salted butter—just reduce the added salt slightly.
Brown Sugar: This adds moisture and depth of flavor. If you don’t have brown sugar, you can substitute it with white sugar plus a tablespoon of molasses.
Molasses: This gives the cookies their signature flavor. If you’re out, honey or maple syrup will work, but expect a change in taste and texture.
Spices (Ginger, Cinnamon, Cloves, Nutmeg): These spices create that cozy gingerbread flavor. If you only have ground ginger or mixed spice blends, don’t worry! Just adjust the amounts to your personal taste.
What’s the Best Way to Brown Butter?
Brown butter is key for this recipe, and getting it right can elevate your cookies! Here’s how to do it:
- Use a medium saucepan over medium heat and add the unsalted butter.
- Keep a close eye on it as it melts—this typically takes a minute or two.
- Swirl the pan gently to help the butter brown evenly. You’ll see foam forming; this is normal.
- After a few minutes, it will change from golden to a deep brown color and develop a nutty aroma. This is your cue to take it off the heat.
- Let it cool for a minute before adding to your other ingredients.
Just remember to keep stirring so it doesn’t burn! This step is crucial for that rich flavor.
Brown Butter Gingerbread Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Granulated sugar, for rolling
- Optional: royal icing for decorating
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time, plus 1 hour to chill the dough, and then about 10 minutes to bake. You’ll have warm, spiced gingerbread cookies ready in just over an hour—perfect for sharing during the holidays!
Step-by-Step Instructions:
1. Browning the Butter:
Start by melting the unsalted butter in a medium saucepan over medium heat. Keep an eye on it and stir frequently. You’ll see it melt; after a few minutes, it will start to bubble and foam. Continue cooking until it turns a deep golden brown and smells nutty, about 5–7 minutes. Remove it from the heat and let it cool slightly.
2. Mixing Wet Ingredients:
In a large mixing bowl, combine the browned butter, brown sugar, and molasses. Use a whisk to beat them together until smooth and creamy. Then, add in the egg and mix well until everything is fully combined.
3. Combining the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. This dry mixture will give your cookies that wonderful gingerbread flavor!
4. Forming the Dough:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix; the dough will be nice and thick. This is normal!
5. Chilling the Dough:
Cover the dough with plastic wrap and place it in the refrigerator. Chill for at least 1 hour, or until it’s firm enough to handle without sticking too much.
6. Prepping the Oven:
Preheat your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper to prevent the cookies from sticking.
7. Shaping the Cookies:
Once the dough is chilled, scoop tablespoons of dough and roll them into balls. Roll each ball in granulated sugar, coating it well, and then place them on your prepared baking sheets, making sure to leave some space between them (about 2 inches apart).
8. Baking:
Bake your cookies for 9–11 minutes. You want the edges to be set, and the tops to be slightly cracked but still look soft. Keep an eye on them!
9. Cooling Down:
After baking, let the cookies cool on the baking sheet for about 5 minutes. Then gently transfer them to a wire rack to cool completely. This helps them finish setting up.
10. Decorating (Optional):
If you’d like, you can decorate your cooled cookies with royal icing to create fun shapes like snowflakes, gingerbread men, or festive designs. This step can be even more enjoyable if you involve friends or family!
Now enjoy these deliciously aromatic, spiced brown butter gingerbread cookies, perfect for the holidays!
Can I Use Margarine Instead of Butter?
While you can substitute margarine for butter, it may change the flavor and texture slightly. For the best results, I recommend sticking with unsalted butter to achieve that rich, nutty flavor from browning.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If they start to harden, you can microwave them for a few seconds to bring back some softness!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough for up to three months. Just scoop the dough into balls, place them on a baking sheet until frozen, then transfer them to a zip-top bag. When you’re ready to bake, just add a couple of minutes to the baking time.
What If the Dough Is Too Sticky?
If the dough is too sticky to handle after chilling, you can add a little more flour, a tablespoon at a time, until it reaches a more manageable consistency. Make sure not to add too much flour, though, as it can affect the texture of the cookies.
