Description
Classic homemade gingerbread cookies with fragrant spices and rich molasses flavor, perfectly browned butter for a nutty depth, rolled and cut into festive shapes, then baked to a tender yet slightly crisp finish. Ideal for holiday celebrations or cozy anytime snacking.
Ingredients
Units
Scale
Spiced Browned Butter Mixture
- 1 1/3 cup (302 grams) unsalted butter
- 4 teaspoon ground ginger
- 3/4 teaspoon ground cloves (preferably freshly ground)
- 1/2 cup (107 grams) light brown sugar
- 1/2 cup (170 grams) molasses
- 1 large egg
Dry Ingredients
- 3 1/2 cup (420 grams) all-purpose flour, plus 1/4 cup (30 grams) as needed
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt (Diamond Crystal)
Instructions
- Brown the Butter: Place the unsalted butter into a saucepan over medium-high heat. Stir occasionally for 6 to 8 minutes until the butter foams subside and brown speckles appear, releasing a nutty aroma. Stir in ground ginger and ground cloves, then remove from heat. Transfer to a measuring cup and let cool to room temperature. Add a splash of water if needed to bring volume back to 1 1/3 cups, as some liquid will have evaporated during browning.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt until well combined.
- Make Dough: In a stand mixer fitted with the paddle attachment (or with an electric mixer in a large bowl), beat the cooled browned butter, light brown sugar, and molasses until smooth and fluffy, about 1 minute. Beat in the large egg, then scrape down the sides of the bowl. Add the dry ingredients in two additions, mixing until the dough is firm enough to hold together in a ball. If the dough is too soft or greasy, incorporate the additional 1/4 cup of flour. Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill for at least 2 hours or up to 2 days.
- Preheat Oven: Heat your oven to 350°F (175°C).
- Roll and Cut Cookies: Take one disk of chilled dough at a time and roll it out between two sheets of parchment paper to about 1/4-inch thickness. Use cookie cutters or a knife to cut into desired shapes such as gingerbread people. Transfer shapes carefully onto parchment-lined baking sheets. Re-roll scraps and cut additional cookies. Chill the prepared cookie shapes on baking sheets for 20 minutes before baking.
- Bake Cookies: Bake in the preheated oven for 10 to 13 minutes, depending on cookie size, until the cookies puff up and set. For crunchier textures, bake 1 to 2 minutes longer until edges begin to brown. Remove from oven and let cool on racks before decorating or serving.
Notes
- Use a light-colored saucepan when browning butter to better monitor the color changes.
- Adding a splash of water after browning the butter helps restore liquid volume lost to evaporation.
- Chilling the dough discs and cookie shapes firm up the dough for easier handling and better texture.
- Cookie baking time may vary with size; watch edges for a light browning for crispier cookies.
- Decorate cooled cookies with royal icing or your favorite icing recipe for festive presentation.
- Dough can be refrigerated for up to 2 days before rolling and baking.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
