I’ve been perfecting a recipe for Brown Butter Ginger Crinkle Cookies that brings together the rich, nutty essence of brown butter and the warmth of ginger. The chewy texture and beautiful crinkles make them a standout treat. They’re simple to make, but the flavor is nothing short of mesmerizing. If you’re curious about how to achieve that perfect balance of taste and texture, you might want to stick around for the details.
What kind of recipe is it?
Brown Butter Ginger Crinkle Cookies are a delightful twist on a classic treat, combining the rich, nutty flavor of brown butter with the warm spice of ginger.
These cookies stand out with their chewy texture and beautiful crinkled tops, making them visually appealing as well as delicious.
Ideal for bakers of all skill levels, these cookies are perfect for holiday gatherings or cozy evenings at home, offering a comforting experience that fills the kitchen with inviting aromas, enticing cookie lovers of all ages.
Preparation Time
| Aspect | Details |
|---|---|
| Difficulty of the Recipe | Easy to Moderate |
| Preparation Time | Approximately 25 minutes (includes cooling time) |
| Number of Servings | About 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted Butter | 1 cup (2 sticks) |
| Granulated Sugar | 1 cup |
| Brown Sugar | 1 cup |
| Ground Ginger | 2 teaspoons |
| Fresh Ginger, grated | 1 tablespoon |
| All-Purpose Flour | 2 ½ cups |
| Baking Soda | 1 teaspoon |
| Baking Powder | ½ teaspoon |
| Salt | ½ teaspoon |
| Eggs | 2 large |
| Vanilla Extract | 2 teaspoons |
| Powdered Sugar (for dusting) | optional, as needed |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (large and medium) | To mix the wet and dry ingredients separately and then combine them for the cookie dough. | Any large, deep bowl (like a salad bowl) can work. |
| Measuring Cups (dry and liquid) | To accurately measure out the various ingredients like flour, sugars, and liquids for the recipe. | Use a kitchen scale for weight measurements if preferred. |
| Measuring Spoons | To measure out smaller quantities of ingredients such as baking soda, baking powder, and spices. | Improvised measuring with regular spoons (1 tbsp = a tablespoon). |
| Stand Mixer or Hand Mixer | To blend the butter and sugars together efficiently until light and fluffy, helping to incorporate air. | A whisk can be used to mix by hand, though it will require more effort. |
| Rubber Spatula | To scrape down the sides of the bowls and fold in ingredients without deflating the mixture. | A wooden spoon can also serve this purpose but may not be as effective. |
| Wooden Spoon | To mix ingredients together and incorporate heavier components like flour into the dough. | A sturdy plastic or silicone spoon can also work. |
| Baking Sheets (2-3) | To spread the cookie dough out for baking. Several sheets allow for baking multiple batches at once. | An oven-safe pan can substitute for a baking sheet. |
| Parchment Paper or Silicone Mats | To line baking sheets, preventing cookies from sticking and aiding in even baking. | Greasing the baking sheets with butter or oil can be a substitute. |
| Cookie Scoop or Spoon | To portion out uniform amounts of cookie dough for even baking. | Use two spoons to drop dough onto the baking sheet. |
| Cooling Rack | To allow cookies to cool evenly and maintain their texture after baking. | A heatproof plate can temporarily serve as a cooling surface. |
| Oven Thermometer | To ensure the oven is at the correct temperature for baking the cookies, which is crucial for the right texture. | A simple oven dial can suffice, though an accurate thermometer is preferred for best results. |
Cooking Steps
1. Begin by gathering your mise en place: prepare 115 g (1/2 cup) unsalted butter for browning, 100 g (1/2 cup) granulated sugar, 100 g (1/2 cup) packed brown sugar, 1 large egg, 1 tsp (5 ml) vanilla extract, 200 g (1 1/2 cups) all-purpose flour, 1 tsp (5 g) baking soda, 1/2 tsp (3 g) ground ginger, 1/2 tsp (3 g) ground cinnamon, and 1/4 tsp (1 g) salt.
2. Preheat your oven to 175 °C (350 °F), adjusting the rack to the middle position. If using convection, reduce the temperature to 160 °C (320 °F).
3. In a medium saucepan over medium heat, add the unsalted butter. Stir continuously until the butter foams and turns a golden brown color, about 4-5 minutes.
Take off the heat and allow the brown butter to cool slightly, around 5 minutes.
4. In a large mixing bowl, combine the brown butter, granulated sugar, and brown sugar. Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat on medium speed until the mixture becomes light and fluffy, approximately 3-4 minutes.
5. Add in the egg and vanilla extract, continuing to mix on medium speed until well combined.
6. In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, and salt.
7. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing to maintain a chewy texture.
8. Using a rubber spatula, scrape down the sides of the bowl and fold in any remaining dry ingredients to ensure an even dough consistency.
9. Line baking sheets with parchment paper or silicone mats, ensuring they’re flat and smooth.
Using a cookie scoop or spoon, portion out 30 g (about 2 tablespoons) of dough for each cookie and place them evenly spaced on the prepared baking sheets.
10. Bake the cookies in the preheated oven for 10-12 minutes, or until they’re set at the edges but still soft in the center.
The cookies should have a golden color and a slightly crinkled top; they’ll firm up as they cool.
11. Once baked, remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes, allowing them to firm up before transferring them to a cooling rack.
12. Transfer cookies to the cooling rack for at least 10-15 minutes before serving. Enjoy their warm aroma and slightly chewy texture.
Variations
- Maple Walnut Crinkle Cookies: Substitute 75 g (1/4 cup) of granulated sugar with maple syrup and mix in 100 g (1 cup) of chopped walnuts for a nutty, seasonal twist.
- Chocolate Ginger Crinkle Cookies: Add 30 g (1/4 cup) of unsweetened cocoa powder to the dry ingredients and replace half of the granulated sugar with dark chocolate chunks for a rich chocolate flavor.
- Vegan Ginger Crinkle Cookies: Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) and use 115 g (1/2 cup) of coconut oil instead of butter for a dairy-free, egg-free option.
- Gluten-Free Ginger Crinkle Cookies: Substitute the 200 g (1 1/2 cups) of all-purpose flour with a gluten-free all-purpose blend to create a gluten-free version.
- Coconut Lime Crinkle Cookies: Swap the granulated sugar for 100 g (1/2 cup) of coconut sugar and add the zest of 2 limes to the dough for a tropical touch.
- Pumpkin Spice Crinkle Cookies: Incorporate 120 g (1/2 cup) of canned pumpkin purée and reduce the flour by 30 g (1/4 cup) for a moist, autumn-inspired cookie.
- Spicy Molasses Crinkle Cookies: Add 50 g (1/4 cup) of molasses and increase the ground ginger to 1 tsp (5 g) for a deeper, spicier flavor reminiscent of gingerbread.
- Nut-Free Chocolate Chip Crinkle Cookies: Use 100 g (1/2 cup) chocolate chips instead of nuts for a classic chocolate chip cookie vibe while keeping it nut-free.
Tips on plating and presentation
After exploring various delicious variations of ginger crinkle cookies, it’s time to think about how to present them beautifully.
I love using simple cookie garnishes like a dusting of powdered sugar or a drizzle of caramel for visual impact.
For serving suggestions, arrange the cookies on a rustic wooden board or in a decorative jar, making them irresistible to everyone!
What other dishes can I pair it with?
While you might think of ginger crinkle cookies as a delightful treat on their own, pairing them with complementary dishes can elevate the experience even further.
I love serving them alongside a rich chocolate mousse or a creamy vanilla cheesecake—both create perfect dessert pairings.
The warmth of the ginger also harmonizes beautifully with spiced cakes, enhancing those complementary flavors we all adore.
What drinks can I pair it with?
Pairing drinks with your brown butter ginger crinkle cookies can enhance the overall experience just as much as selecting the right dessert.
I love enjoying these cookies with rich coffee pairings or a creamy hot chocolate. For those seeking something lighter, milk alternatives work wonderfully too.
Spiced teas and sweet wines also create a delightful balance with the cookie’s nutty flavors. Enjoy experimenting!
Frequently Asked Questions
Can I Use Gluten-Free Flour for This Recipe?
Yes, you can use gluten-free flour for this recipe! I’ve found that the texture might differ slightly, but there are great gluten-free options that work well. Just keep an eye on the moisture balance.
How Should I Store Leftover Cookies?
I store my leftover cookies in airtight containers to keep them fresh. Proper storage prevents them from getting stale, so I usually stack them neatly and place the container in a cool, dry spot.
Can I Freeze the Dough for Later Use?
Absolutely, I freeze my cookie dough often! I use airtight containers or plastic wrap for freezing methods. This way, my dough’s longevity increases, and I always have fresh cookies ready whenever I’m craving them!
What Is the Shelf Life of Baked Cookies?
Baked cookie durability typically lasts about a week at room temperature. For optimal freshness, I store them in an airtight container. If I want them to last longer, I freeze some—out of sight, out of mind!
Are There Any Nut-Free Alternatives for This Recipe?
Absolutely! I suggest using nut-free flours like oat or coconut flour. You can also try seed alternatives such as sunflower seed flour. They’ll keep your cookies delicious while accommodating those with nut allergies!