When I first tried brown butter gingersnap cookies with molasses, I was struck by the depth of flavor they offered. The nutty notes of brown butter paired beautifully with the warm spices, creating a cookie that’s not just a treat but an experience. If you’ve ever wondered how to achieve that perfect balance of crisp and chewy, this is where the journey begins. Let’s explore how to make these delightful cookies come to life in your kitchen.
What kind of recipe is it?
Brown Butter Gingersnap Cookies are a delightful twist on a classic cookie recipe, blending the warm, nutty flavor of brown butter with the spicy kick of ginger and molasses.
These cookies are crispy on the edges yet chewy in the center, offering a perfect balance of textures.
Ideal for holiday gatherings or cozy afternoons, they cater to both ginger lovers and cookie enthusiasts alike.
Baking these cookies is a rewarding experience, filling your home with a wonderful aroma, making them a must-try for anyone looking to impress family and friends.
Preparation Time
| Category | Details |
|---|---|
| Difficulty of the recipe | Moderate |
| Preparation time | 30 minutes |
| Number of servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Brown sugar | 1 cup |
| Granulated sugar | 1/2 cup |
| Molasses | 1/4 cup |
| Egg | 1 large |
| All-purpose flour | 2 cups |
| Ground ginger | 2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Baking powder | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Ground cloves | 1/2 teaspoon |
| Granulated sugar (for rolling) | 1/4 cup |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (large and medium) | Used to combine ingredients such as butter, sugars, and dry ingredients. | Any large and medium-sized bowls from your kitchen. |
| Measuring Cups (dry and liquid) | Essential for accurately measuring ingredients like flour, sugar, and molasses. | Reusable plastic or glass containers with measurement markings. |
| Measuring Spoons | Needed for measuring small quantities of ingredients like spices and baking powder. | Regular spoons can be used, though accuracy may vary. |
| Stand Mixer or Hand Mixer | Ideal for mixing ingredients thoroughly, especially when creaming butter and sugars. | Whisk and elbow grease can be used for manual mixing. |
| Rubber Spatula | Perfect for scraping down the sides of bowls and folding ingredients without deflating them. | A regular spoon or wooden spatula can work, but may require more effort. |
| Wooden Spoon | Great for mixing dough and combining dry and wet ingredients. | Any sturdy spoon will do in a pinch. |
| Baking Sheets (2-3) | Needed for spreading out the cookie dough and baking the cookies evenly. | Any flat, oven-safe sheet can be used, like a pizza tray. |
| Parchment Paper or Silicone Mats | Helps prevent cookies from sticking and promotes even baking. | Greasing the baking sheets can be a substitute, though it’s less effective. |
| Cookie Scoop or Spoon | Ensures uniform cookie size and shape for even baking. | Regular spoon can be used, but results may be inconsistent. |
| Cooling Rack | Allows cookies to cool evenly and prevents them from becoming soggy. | A plate can be used if a cooling rack isn’t available, but may not cool as effectively. |
| Oven Thermometer | Ensures that your oven is at the correct temperature for baking. | If unavailable, you can test your oven using plain bread – it should toast in about 15 minutes at 350°F. |
Cooking Steps
1. Mise en Place: Gather all ingredients including 200 g (1 cup) unsalted butter, 200 g (1 cup) granulated sugar, 100 g (½ cup) brown sugar, 1 large egg, 60 ml (¼ cup) molasses, 240 g (2 cups) all-purpose flour, 1 tsp baking soda, 1 tsp ground ginger, 1 tsp ground cinnamon, ½ tsp ground cloves, and 1 tsp salt.
Also, have your tools ready: a stand mixer or hand mixer, mixing bowls, rubber spatula, measuring cups and spoons, and baking sheets lined with parchment paper.
2. Preheat Oven: Preheat your oven to 180 °C (350 °F). Position the oven rack in the center to ensure even baking.
3. Brown the Butter: In a medium saucepan over low heat, melt 200 g (1 cup) of unsalted butter until fully melted.
Increase heat to medium and swirl the pan occasionally. Continue cooking until the butter turns golden brown and has a nutty aroma, about 5–7 minutes.
Remove from heat and transfer the brown butter to a mixing bowl; let cool for about 10 minutes.
4. Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment (or a hand mixer), add 200 g (1 cup) granulated sugar and 100 g (½ cup) brown sugar to the cooled brown butter in the mixing bowl.
Beat on medium speed until light and fluffy, about 2–3 minutes.
5. Add Egg and Molasses: With the mixer on low speed, add 1 large egg and 60 ml (¼ cup) molasses.
Mix until just combined.
6. Combine Dry Ingredients: In a separate bowl, whisk together 240 g (2 cups) all-purpose flour, 1 tsp baking soda, 1 tsp ground ginger, 1 tsp ground cinnamon, ½ tsp ground cloves, and 1 tsp salt.
7. Mix Dry into Wet: Gradually add the dry ingredients to the butter mixture while mixing on low speed until fully incorporated.
Scrape down the sides of the bowl with a rubber spatula as necessary. The dough will be thick and slightly sticky.
8. Scoop Cookies: Using a cookie scoop (or a spoon), portion out about 30 ml (2 tablespoons) of dough and place on prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Slightly flatten each scoop for even baking.
9. Bake Cookies: Bake in the preheated oven on the center rack for 10–12 minutes, or until the edges are set and the tops are slightly cracked.
The cookies should be golden brown around the edges and soft in the center, emitting a warm ginger aroma.
10. Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes.
Then, transfer them to a cooling rack to cool completely, which helps to maintain their texture and prevents sogginess.
11. Rest and Serve: Allow cookies to rest on the cooling rack for at least 10 minutes before serving.
Enjoy the soft and chewy texture with a crisp edge.
Variations
- Maple Gingersnap: Substitute 60 ml (¼ cup) molasses with 60 ml (¼ cup) pure maple syrup for a sweeter flavor and a touch of maple.
- Pumpkin Spice Gingersnap: Add 120 g (½ cup) canned pumpkin puree and use pumpkin pie spice instead of ground ginger, cinnamon, and cloves for a seasonal twist.
- Choco-Ginger Gingersnap: Mix in 100 g (½ cup) semi-sweet chocolate chips for a delightful chocolatey experience that complements the spiciness.
- Vegan Gingersnap: Replace the egg with a flaxseed egg (1 tbsp ground flaxseed + 2.5 tbsp water) and use vegan butter to create a dairy-free version.
- Gluten-Free Gingersnap: Swap all-purpose flour for a gluten-free flour blend to make this recipe suitable for those with gluten intolerances.
- Spicy Gingersnap: Increase ground ginger to 2 tsp and add ½ tsp cayenne pepper for an extra kick that enhances the cookie’s spiciness.
- Nutty Gingersnap: Fold in 100 g (1 cup) chopped pecans or walnuts for added texture and a rich nutty flavor in each bite.
- Air-Fried Gingersnap: Use an air fryer set to 160 °C (320 °F) to bake the cookies for 8–10 minutes, offering a healthier, crispier option with less oil.
Tips on plating and presentation
After exploring the delightful variations of gingersnap cookies, let’s talk about how to make them visually appealing on the plate.
I love using simple plating techniques, like stacking a few cookies and drizzling them with warm caramel or chocolate.
Experiment with different presentation styles, like using colorful napkins or rustic plates, to enhance the warm, inviting look of your delicious gingersnaps.
What other dishes can I pair it with?
While enjoying my brown butter gingersnap cookies, I often think about the perfect dishes to complement their warm spices and rich flavor.
Dessert pairings like pumpkin pie or a spiced fruit tart work beautifully as flavor complements, enhancing the cookie’s warmth.
A scoop of vanilla ice cream on the side adds creaminess and balances the sweetness, making the experience even more delightful.
What drinks can I pair it with?
Since my brown butter gingersnap cookies boast rich, warm spices, I love pairing them with drinks that enhance their flavor profile.
For coffee pairings, a smooth latte complements their sweetness.
I also recommend tea suggestions like chai or spiced black tea.
If you’re feeling fancy, try a dessert wine or a spiced cocktail for a delightful twist that elevates your experience!
Frequently Asked Questions
Can I Substitute Brown Butter With Regular Butter?
You can substitute brown butter with regular butter, but you’ll notice texture differences and flavor variations. I love the nutty richness of brown butter; regular butter just can’t quite replicate that taste in baked goods.
How Long Do Gingersnaps Stay Fresh?
Gingersnaps usually stay fresh for up to three weeks if stored properly. I recommend keeping them in an airtight container at room temperature. For longer shelf life, refrigerate or freeze them for future enjoyment.
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! I recommend wrapping it tightly in plastic wrap and storing it in an airtight container. These freezing tips help maintain freshness, making dough storage a breeze for future baking.
What’s the Texture of a Perfect Gingersnap?
A perfect gingersnap has crisp edges that snap when you bite in, revealing a chewy center that balances the texture beautifully. It’s that delightful contrast that keeps me coming back for more every time!
Are There Gluten-Free Options for This Recipe?
Absolutely, I’ve tried using gluten-free flour with great results. For sweetness, alternative sweeteners work nicely too. It’s all about experimenting to find the right balance, and I love the taste of my gluten-free creations!