Get ready to transform your kitchen into a heavenly haven of warmth and spice with these irresistible Chewy Brown Butter Gingersnaps! Imagine biting into a cookie that's crisp on the edges, soft in the center, with a deep, nutty brown butter flavor that dances with classic holiday spices. These aren't your ordinary gingersnaps - they're a game-changing twist on a classic that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, these cookies promise to be the star of your dessert table and the talk of every gathering.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 1 egg
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sugar (for rolling)
Instructions
- Brown the butter: In a light-colored saucepan, melt butter over medium heat. Continue cooking, stirring constantly, until butter turns a golden amber color and develops a nutty aroma. This typically takes 5-7 minutes. Pour browned butter into a large mixing bowl and let cool for 10 minutes.
- Add brown sugar, granulated sugar, and molasses to the cooled brown butter. Whisk thoroughly until the mixture is smooth and well combined.
- Crack the egg into the butter-sugar mixture and whisk until fully incorporated and the mixture looks glossy and smooth.
- In a separate bowl, sift together all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Whisk to ensure even distribution of spices and leavening agent.
- Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon or spatula until a soft, cohesive dough forms. Do not overmix.
- Cover the dough and refrigerate for 1 hour to allow flavors to meld and butter to solidify, which helps prevent excessive spreading during baking.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Place the 1/4 cup of sugar for rolling in a shallow dish. Scoop dough using a tablespoon or cookie scoop, roll into balls, and then roll each ball in the sugar to coat completely.
- Place sugar-coated dough balls on prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 10-12 minutes. Cookies should be slightly cracked on top and edges will look set but centers will remain soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies will continue to firm up as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, keep layers separated with parchment paper.
Tips
- Brown Butter Technique: Pay close attention when browning butter - the line between perfectly nutty and burnt is thin. Use a light-colored pan to easily monitor the color change.
- Chill the Dough: Don't skip the refrigeration step! Chilling helps prevent cookies from spreading too much and intensifies the flavors.
- Sugar Rolling Hack: Roll cookies generously in sugar for a beautiful crackled top and extra crunch. Use granulated sugar for the best crystalline effect.
- Baking Precision: Watch cookies carefully in the last few minutes of baking. They should look slightly underbaked when you remove them, as they'll continue to set while cooling.
- Storage Secret: To maintain the perfect chewy texture, store cookies with a small piece of bread in the container to keep them soft.
- Spice Intensity: Feel free to adjust spice levels. If you love a more intense ginger flavor, increase the ground ginger by an extra 1/2 teaspoon.
- Make-Ahead Option: The dough can be prepared and refrigerated up to 3 days in advance, making these perfect for planned gatherings or spontaneous baking moments.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 24g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
