Brown Butter Gingersnap Cookies are warm, cozy, and packed with deep, spiced flavor. I love how browning the butter adds a rich, nutty depth that takes classic gingersnaps to a whole new level. These cookies are crisp around the edges, chewy in the center, and filled with comforting notes of molasses and spice—perfect for fall, winter, or anytime I want a nostalgic treat with a twist.
Why You’ll Love This Recipe
I like this recipe because it elevates a familiar cookie without making it complicated. The brown butter brings a toasty richness, while the ginger and spices give that classic gingersnap bite I crave. They make the kitchen smell incredible, keep well for days, and are great for gifting, holidays, or enjoying with a cup of tea or coffee.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter
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All-purpose flour
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Baking soda
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Salt
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Ground ginger
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Ground cinnamon
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Ground cloves
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Granulated sugar
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Brown sugar
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Molasses
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Egg
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Vanilla extract
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Extra granulated sugar for rolling
Directions
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I start by browning the butter in a saucepan over medium heat, stirring until it turns golden and smells nutty. Then I remove it from the heat and let it cool slightly.
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In a bowl, I whisk together the flour, baking soda, salt, and spices.
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In another bowl, I mix the cooled brown butter with granulated sugar and brown sugar until combined.
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I add the egg, molasses, and vanilla, mixing until smooth.
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I gradually stir in the dry ingredients until a soft dough forms.
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I chill the dough for about 30 minutes to make it easier to handle.
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I roll the dough into balls, coat them in granulated sugar, and place them on a lined baking sheet.
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I bake at 350°F (175°C) for 10–12 minutes, until the cookies crack on top and are set around the edges.
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I let them cool on the baking sheet for a few minutes before transferring to a rack.
Servings and timing
This recipe makes about 20–24 cookies and takes roughly 45 minutes total, including browning the butter, chilling, and baking.
Variations
Sometimes I add a pinch of black pepper or cardamom for extra warmth. I’ve also dipped half the baked cookies in melted dark chocolate for a more indulgent version. If I want thinner, crispier cookies, I skip the chilling step and bake them right away.
Storage/reheating
I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze very well—both baked cookies and dough balls. If I want them warm, I reheat a cookie in the microwave for about 10 seconds.
FAQs
Why brown the butter instead of using it normally?
Browning the butter adds a deep, nutty flavor that regular melted butter doesn’t have. It makes the cookies taste richer and more complex.
Do these cookies stay soft or crunchy?
They’re crisp around the edges with a chewy center. If I bake them a little longer, they become more crunchy like traditional gingersnaps.
Can I make the dough ahead of time?
Yes, I refrigerate the dough for up to 2 days or freeze it for longer storage. I let it sit at room temperature briefly before rolling.
Can I use fresh ginger instead of ground?
I stick with ground ginger for the classic gingersnap flavor. Fresh ginger changes the texture and balance of the spices.
How do I know when the cookies are done?
I look for crackled tops and set edges. The centers still look slightly soft when I take them out—they firm up as they cool.
Conclusion
Brown Butter Gingersnap Cookies are one of my favorite ways to make a classic feel special. I love the combination of warm spices and rich brown butter, and how these cookies feel both nostalgic and elevated at the same time. Whether I’m baking for the holidays or just craving something cozy, these cookies always deliver comfort in every bite.
