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!
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!
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!
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Good Morning! Just wondering how much flour? This looks like a GREAT recipe and I’d love to try it.
That would be helpful information, wouldn’t it?! Ha sorry about that! The recipe has been updated 🙂
These cookies were chewy and delicious! The recipe was easy to follow. Likely to become a holiday staple.
These cookies are absolutely delicious! The recipe was easy to follow. They will definitely be a new holiday staple (: