I’ve always loved the cozy flavors of gingerbread during the holidays, but incorporating brown butter into the mix takes it to another level. The nutty richness pairs beautifully with the warm spices and creates a chewy texture with crispy edges. It’s an indulgent treat that feels special yet simple to whip up. Let me share how you can make these delightful cookies that are sure to impress your guests.
What kind of recipe is it?
Brown Butter Gingerbread Cookies are a delightful twist on a classic holiday treat, distinguished by their rich, nutty flavor from the brown butter and the warmth of ginger and spices.
These cookies boast a chewy texture with a slightly crispy edge, making them perfect for holiday gatherings or cozy evenings at home.
Ideal for both baking enthusiasts and those looking to impress family and friends, they’re sure to elevate any festive occasion and warm hearts during the colder months.
Preparation Time
| Aspect | Details |
|---|---|
| Difficulty of the Recipe | Intermediate |
| Preparation Time | 30 minutes |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ¾ cups (330g) |
| Baking soda | 1 teaspoon |
| Ground ginger | 2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Ground cloves | ½ teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | ¾ cup (170g), brown butter |
| Brown sugar | 1 cup (200g) |
| Granulated sugar | ½ cup (100g) |
| Egg | 1 large |
| Molasses | ½ cup (120ml) |
| Vanilla extract | 1 teaspoon |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing bowls (large and medium) | Used for mixing dry and wet ingredients separately. | One large bowl can be used for both. |
| Measuring cups (dry and liquid) | Necessary for accurately measuring ingredients like flour, sugar, and molasses. | Use a standard coffee mug for dry ingredients if measuring cups are unavailable. |
| Measuring spoons | Essential for measuring small amounts of spices and extracts. | Use a regular teaspoon to estimate if measuring spoons are missing. |
| Stand mixer or hand mixer | Facilitates mixing and creaming butter and sugars smoothly. | Whisk by hand with a whisk or a wooden spoon if you don’t have a mixer. |
| Rubber spatula | Great for scraping down the sides of bowls and transferring batter. | A regular spoon can be used to help with transferring ingredients. |
| Wooden spoon | Ideal for combining ingredients, especially thick mixtures. | Any sturdy spoon can work, such as a metal one. |
| Baking sheets (2-3) | Needed for spreading out cookies while baking. | Use a pizza stone or any flat baking dish if no baking sheets are available. |
| Parchment paper or silicone mats | Prevents cookies from sticking to the baking sheets, ensuring easy removal. | Lightly grease the baking sheets or use aluminum foil for a makeshift option. |
| Cookie scoop or spoon | Helps portion out cookie dough evenly for uniform baking. | Use two tablespoons to scoop the dough if a cookie scoop isn’t on hand. |
| Cooling rack | Allows cookies to cool evenly without getting soggy. | Place cookies on a plate or countertop lined with a paper towel if a cooling rack isn’t available. |
| Oven thermometer | Ensures the oven temperature is accurate for even baking. | Often not necessary if your oven has a reliable built-in thermometer, but an inexpensive standalone thermometer can also work. |
Cooking Steps
1. Prepare mise en place: Gather all ingredients, ensuring that 113 g (1 stick) unsalted butter is at room temperature, 240 ml (1 cup) unsulfured molasses is available, and spices are measured out (ginger, cinnamon, and cloves).
2. Preheat the oven to 180 °C (350 °F) and position the oven rack in the middle.
3. In a medium mixing bowl, brown the butter by melting it over medium-low heat in a saucepan (preferably stainless steel) until it turns golden brown and develops a nutty aroma, approximately 5-8 minutes.
Swirl the pan occasionally to ensure even cooking. Remove from heat and let cool slightly.
4. In a large mixing bowl, combine 360 g (3 cups) all-purpose flour, 10 g (1 tablespoon) baking soda, 5 g (1 teaspoon) ground ginger, 5 g (1 teaspoon) ground cinnamon, 2 g (½ teaspoon) ground cloves, and 2 g (½ teaspoon) salt.
Whisk together until well blended.
5. In another large bowl, combine 150 g (¾ cup) packed brown sugar, 100 g (½ cup) granulated sugar, and the slightly cooled brown butter.
Use a stand mixer or hand mixer at medium speed to cream the mixture until light and fluffy, about 2-3 minutes.
6. Add 1 large egg and 240 ml (1 cup) unsulfured molasses to the creamed butter and sugars.
Mix on medium speed until combined and uniform.
7. Gradually add the dry ingredients to the wet mixture, using a rubber spatula to fold the flour mixture in until just combined (do not overmix).
The dough should be thick and slightly sticky.
8. Line two baking sheets with parchment paper or silicone mats.
Use a cookie scoop or two tablespoons to portion out the dough, placing each scoop about 5 cm (2 inches) apart on the prepared sheets.
9. Bake the cookies in the preheated oven for 10-12 minutes, rotating the baking sheets halfway through for even baking.
The cookies should be set at the edges and slightly soft in the center; they’ll firm up as they cool.
10. Remove the cookies from the oven and let them rest on the baking sheets for 5 minutes before transferring them to a cooling rack.
Let the cookies cool completely before serving.
11. Enjoy the cookies warm or store at room temperature in an airtight container for up to one week.
Variations
- Maple Gingerbread Cookies: Swap the unsulfured molasses for 240 ml (1 cup) pure maple syrup for a lighter, caramel-like flavor.
- Vegan Gingerbread Cookies: Replace the 1 large egg with 60 ml (¼ cup) unsweetened applesauce and use 113 g (1 stick) dairy-free butter instead of regular butter for a plant-based version.
- Gluten-Free Gingerbread Cookies: Substitute the 360 g (3 cups) all-purpose flour with a gluten-free all-purpose flour blend to accommodate gluten sensitivities.
- Chocolate-Dipped Gingerbread Cookies: Once cooled, dip half of each cookie in melted dark chocolate for an indulgent twist.
- Spiced Citrus Gingerbread Cookies: Add the zest of 1 orange or lemon to the wet mixture for a bright, citrusy flavor contrast.
- Nutty Gingerbread Cookies: Fold in 100 g (1 cup) chopped walnuts or pecans into the dough for added crunch and a nutty flavor.
- Chewy Gingerbread Cookies: Increase the brown sugar to 200 g (1 cup) and reduce the granulated sugar to 50 g (¼ cup) for a chewier texture.
- Air Fryer Gingerbread Cookies: Preheat the air fryer to 160 °C (320 °F) and cook the cookies for 8-10 minutes, adjusting time based on thickness for a quicker baking method.
Tips on plating and presentation
Although plating your brown butter gingerbread cookies may seem simple, the right presentation can elevate them from ordinary to extraordinary.
I love using various plating techniques like stacking cookies or creating a festive dessert tower.
For garnish ideas, try dusting with powdered sugar or adding a sprig of rosemary for a pop of color.
Simple touches make your cookies truly shine!
What other dishes can I pair it with?
After you’ve perfected the presentation of your brown butter gingerbread cookies, you might wonder what delicious dishes can enhance your holiday spread.
For great gingerbread pairings, consider a rich cream cheese frosting or homemade whipped cream; they add a delightful contrast.
Additionally, cookie accompaniments like spiced nuts or a charcuterie board can elevate your display, making it a feast for both the eyes and the palate.
What drinks can I pair it with?
When you’re enjoying your brown butter gingerbread cookies, consider pairing them with drinks that enhance their warm spices and buttery richness.
I love rich coffee pairings, like a vanilla latte or spiced cappuccino; they really elevate the flavors.
For tea suggestions, try a chai or rooibos blend—both add a delightful warmth that complements the cookies beautifully.
Enjoy your cozy treat!
Frequently Asked Questions
Can I Freeze Brown Butter Gingerbread Cookies?
Yes, I can freeze brown butter gingerbread cookies. For best results, I suggest wrapping them tightly in plastic wrap and using airtight containers. This helps maintain their flavor and texture during storage. Enjoy your treats later!
How Long Do These Cookies Stay Fresh?
These cookies stay fresh for about a week at room temperature. For best storage, I recommend keeping them in an airtight container. This way, you’ll maximize cookie longevity and enjoy them longer!
Can I Use Gluten-Free Flour for This Recipe?
Absolutely, I can use gluten-free flour in this recipe! Just remember to make some baking time adjustments since gluten-free alternatives often require a bit longer to achieve that perfect texture and flavor. Enjoy baking!
What Allergens Should I Be Aware Of?
I’m mindful of nut allergy awareness, so I avoid using nuts altogether. If you’re concerned about dairy, I recommend trying dairy alternatives like almond or oat milk to ensure a safe, delicious treat for everyone.
Are There Substitutes for Brown Sugar in the Recipe?
Absolutely! I’ve used coconut sugar and maple syrup as substitutes for brown sugar. They both add unique flavors and sweetness, making them great alternatives in my baking adventures. Give them a try!