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Gingerbread Cookies with Browned Butter

Gingerbread Cookies with Browned Butter

Gingerbread Cookies with Browned Butter combine warm holiday spices like ginger, cinnamon, and cloves with the rich, nutty flavor of browned butter. These cookies are tender, subtly chewy, and perfect for baking during festive seasons, ideal for decorating or enjoying on their own.

  • Total Time: 1 hour 30 minutes
  • Yield: About 24 cookies 1x

Ingredients

Scale

Wet Ingredients

  • 1 cup (2 sticks) Unsalted Butter (to be browned)
  • 3/4 cup Brown Sugar
  • 1/3 cup Molasses
  • 1 large Egg
  • 1 teaspoon Vanilla Extract

Dry Ingredients

  • 2 1/2 cups All-Purpose Flour (or gluten-free baking blend for gluten-free option)
  • 2 teaspoons Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Cloves
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt

Instructions

  1. Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Stir frequently as the butter foams and then begins to brown, releasing a nutty aroma and turning a golden amber color. Remove from heat immediately to avoid burning and transfer to a bowl to cool slightly.
  2. Mix Wet Ingredients: Whisk together the browned butter, brown sugar, molasses, egg, and vanilla extract until smooth and well combined. This mixture will be rich and fragrant, forming the tasty base of your dough.
  3. Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, ground ginger, cinnamon, cloves, baking soda, and salt. This ensures even distribution of spices and leavening agents throughout the dough.
  4. Form the Dough: Gradually add the dry ingredients into the wet ingredients, stirring just until the flour disappears and the dough comes together. Avoid overmixing to keep the cookies tender.
  5. Chill the Dough: Wrap the dough in plastic and refrigerate for at least one hour. Chilling firms the dough, making it easier to roll out and helping the cookies hold their shape during baking.
  6. Shape and Bake: Preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/4 inch thick. Use cookie cutters to cut into shapes and place them on a parchment-lined baking sheet. Bake for 8 to 10 minutes or until edges are set but the center is still soft. Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Watch the Butter Closely: Browned butter can go from perfect to burnt quickly; remove from heat as soon as you smell nuttiness.
  • Don’t Skip Chilling: Refrigeration helps prevent spreading and improves the cookie texture dramatically.
  • Use Fresh Spices: Freshly ground ginger and cinnamon offer more vibrant flavors than pre-ground kits from long ago.
  • Roll Evenly: Consistent thickness means even baking—too thin and cookies will crisp, too thick and they may remain doughy.
  • Store Properly: Keep cookies in an airtight container with a slice of bread to maintain moisture for days.
  • Author: Lina
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 8-10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if gluten-free flour is used)

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 8g
  • Sodium: 90mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 20mg

Keywords: gingerbread cookies, browned butter cookies, holiday cookies, spiced cookies, chewy gingerbread