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Brown Butter Gingersnap Cookies

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Brown Butter Gingersnap Cookies are crisp-edged, chewy-centered cookies infused with warm spices and rich, nutty brown butter. Elevated from the classic gingersnap, these cookies are perfect for cozy days, holidays, or gifting.

Ingredients

  • 1 cup unsalted butter
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3/4 cup granulated sugar (plus extra for rolling)
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Brown the butter in a saucepan over medium heat, stirring until golden and nutty. Remove from heat and let cool slightly.
  2. In a bowl, whisk together flour, baking soda, salt, and spices.
  3. In another bowl, mix cooled brown butter with granulated sugar and brown sugar until combined.
  4. Add egg, molasses, and vanilla extract to the butter mixture and mix until smooth.
  5. Gradually stir in dry ingredients until a soft dough forms.
  6. Chill dough for 30 minutes.
  7. Preheat oven to 350°F (175°C). Roll dough into 1-inch balls, coat in granulated sugar, and place on a lined baking sheet.
  8. Bake for 10–12 minutes, until cookies crack on top and edges are set.
  9. Cool on baking sheet for a few minutes before transferring to a wire rack.

Notes

  • Add a pinch of black pepper or cardamom for extra warmth.
  • Dip half the cookies in melted dark chocolate for indulgence.
  • Skip chilling for thinner, crispier cookies.
  • Store baked cookies in an airtight container for up to 5 days or freeze baked dough balls.

Nutrition

Find it online: https://cookedbymaya.com/brown-butter-gingersnap-cookies/