Soft and Chewy Brown Butter Gingersnaps
User Reviews
5
Soft and Chewy Brown Butter Gingersnaps
Description
This cookie recipe starts by carefully browning unsalted butter to develop deep flavor, then chilling it before mixing. Dry ingredients include all-purpose flour, ground ginger, cinnamon, cloves, baking soda, and salt. The wet mix of browned butter, granulated and brown sugars, vanilla, eggs, molasses, and orange zest is combined with the dry components to form a dough.
The dough rests chilled to solidify the butter, then is shaped and rolled in granulated sugar for a sugary coating that crisps during baking. The finished gingersnaps have soft chew inside with gently crisp edges, balanced by warm spice and molasses notes, brightened subtly by orange zest.
The method and ingredients create cookies with a textured surface and a tender crumb inside. These gingersnaps are suitable for serving with tea or as a spiced treat during colder months.
Ingredients
- 3/4 cup unsalted butter 170g, browned and brought back to room temperature
- 3 cups all-purpose flour 361g
- 2 ground ginger 1/2 teaspoon
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cloves ground
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar 198g
- 1/2 cup light brown sugar 106g, packed
- 1 teaspoon vanilla extract
- 2 egg large, at room temperature
- 1/4 cup molasses 85g, mild not blackstrap
- 1/2 teaspoon orange zest
For the Sugar Coating:
- 1/2 cup granulated sugar 99g
Instructions
How to Brown Butter:
- Cut the butter in tablespoons and place them in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 8 to 10 minutes. Remove from heat, pour browned butter into a small bowl, cover, and refrigerate until solidified, about 2 hours.
To make the Dough:
- In a large mixing bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- Remove the brown butter from the refrigerator. Microwave the butter on low power, for 10 to 15 seconds, or until it’s just softened, but not melted.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the softened butter until completely smooth, about 1 minute. Add in both sugars and continue beating until light and fluffy, about 3 minutes. Beat in vanilla. Add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Add the molasses and orange zest and beat until combined.
- Reduce the mixer speed to low and gradually add in the dry ingredients, beating just until combined.
- Cover bowl tightly with plastic wrap and transfer to the refrigerator to chill for at least one hour (or up to one day).
When ready to Bake:
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper and set them aside.
- Scoop out 2 tablespoon sized mounds of cookie dough and roll them into evenly round balls. Roll the balls in the sugar coating, then transfer them onto the prepared baking sheets, leaving 2-inches between for spreading.
- Bake cookies, one tray at a time, for 9 to 10 minutes, or until the cookies are puffed and lightly golden. Cool cookies on the baking sheet, set on a wire rack, for 10 minutes before serving warm or transferring to a wire rack to cool completely.
- Store leftover cookies in an airtight container, at room temperature, for up to 3 days.
Notes
- This recipe and accompanying photos were updated in November 2017 to improve clarity and method.
User Reviews
Overall Rating
5
You'll Also Love
