Brown Butter Ginger Cookies

This recipe for Brown Butter Ginger Cookies is a delicious chewy molasses and ginger cookie recipe that I will be making over and over this holiday season! The brown butter gives the cookies an extra depth of flavor and they will be a hit at the cookie table!

Brown Butter Ginger Cookies

During the holiday season, I love making ginger cookies. There's something so simply satisfying about them and they make a great addition to any cookie tray. Until now, my Chewy Ginger Cookies have been my go-to recipe. That recipe is an amazing chewy ginger cookie recipe that shortening to keep the cookies super chewy. As a fan of brown butter, I knew that brown butter would be a delicious addition to ginger cookies, and I was definitely not wrong. These Brown Butter Ginger Cookies are divine and definitely give my chewy ginger cookies a run for their money!

Looking for other recipes to put you in the holiday spirit? Check out my Andes Mint Cookies, Rolo Pretzel Turtles, Christmas Rice Krispie Truffles, or my Christmas Tree Brownies!

Brown Butter Ginger Cookies

Ingredients in Brown Butter Ginger Cookies

  • Butter - I always use unsalted butter when baking, so I can control the salt level.
  • Brown Sugar - light brown sugar deepens the flavor in these ginger cookies.
  • Granulated Sugar
  • Eggs
  • Molasses
  • Ground Ginger - for that delicious ginger flavor!
  • Ground Cinnamon
  • Salt
  • Baking Soda - the leavening agent in my ginger cookies is baking soda.
Brown Butter Ginger Cookies

How to Make Brown Butter Ginger Cookies

To start making this ginger cookie recipe, you'll brown the butter. Add 16 tablespoons (2 sticks) of butter to a small saucepan over medium heat. Melt the butter and then keep cooking it until there are brown specks on the bottom of the pan. I always find it is helpful to use an all-clad saucepan or pot for browning butter so you can see the brown specks easier. The butter bubbles and will foam a little bit prior to the brown specks, so be sure to watch it carefully so it does not burn. Let the browned butter cool for 30 minutes.

In a large or medium bowl with an electric mixer using the paddle attachment, beat the cooled brown butter with white sugar and brown sugar on medium speed until it's creamy, about 1 minute. Then add the eggs and molasses, beating to combine. Be sure to scrape down the edges of the bowl as needed. Next, add ground ginger, ground cinnamon, baking soda, and salt, and beat until combined. Last, add the all-purpose flour and mix until combined.

Form the dough into cookie dough balls, roll in additional sugar, and place on parchment paper lined baking sheets. Bake in a 350 degree oven for 8 hours. Be sure not to overtake these! I had to play around with the baking time and if I baked them longer than 10 minutes, they flattened out more and were a little bit more crispy. They were still delicious, but I prefer them a bit thicker and chewier. Let them cool for 5 minutes on the baking sheet and then transfer them to a wire rack to cool completely.

Store the cookies in an airtight container. Enjoy!

Brown Butter Ginger Cookies

Like this recipe? Check these out, too!

Ginger Molasses Sandwich Cookies with Eggnog Buttercream

Eggnog Cookie Bars

Brown Butter Ginger Oatmeal Cookies

Brown Butter Ginger Cookies

Brown Butter Ginger Cookies

Brown butter takes ginger cookies to a whole new level! These cookies are slightly crispy on the edges and soft on the inside - so perfect!
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 24 cookies
Calories: 190kcal


  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • ¼ cup molasses
  • 2 teaspoon baking soda
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • additional sugar, for rolling the cookies in


  • In a medium skillet add the butter over medium heat.
  • Let the butter melt and then continue to cook, swirling the pan occasionally, until it has browned. The butter will foam a little right before it browns, and you'll want to carefully watch it at this point. Once you see golden brown specks on the bottom, remove the pan from the heat so it doesn't end up as burnt butter.
  • Let the butter cool for 30 minutes.
  • After 30 minutes, preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
  • Add the cooled brown butter, granulated sugar, and brown sugar to a large bowl with an electric mixer. Beat until creamy, about 1 minute.
  • Add the eggs and molasses and beat until combined, scraping down the edges as needed.
  • Add the baking soda, ginger, cinnamon, and salt, beating until combined and scraping down the edges as needed.
  • Add the flour and beat until combined.
  • Place about ½ cup of sugar in a shallow bowl.
  • Form the dough into ~2 tablespoon sized balls and roll them in the sugar.
  • Place them on the prepared baking sheets at least 2" apart. Six cookies fit on each of my baking sheets.
  • Bake in the preheated oven for 8 minutes. Don't overbake!
  • Cool and enjoy!


Calories: 190kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 197mg | Potassium: 84mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 256IU | Vitamin C: 0.005mg | Calcium: 19mg | Iron: 1mg
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Recipe Rating


  1. 5 stars
    These cookies are absolutely delicious! The recipe was easy to follow. They will definitely be a new holiday staple (: