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Brown Butter Gingersnap Cookies

140 A Brown Butter Gingersnap Cookies.JPG
140 A Brown Butter Gingersnap Cookies.JPG

Brown Butter Gingersnap Cookies

1.00

For those that know me, you will know I have a fascination with cookies. If I had it my way, I would have a cookie shop and sell delicious homemade cookies hot from the oven. Mmmm… Given that isn’t in the plans, for now at least, I like making cookies, freezing the dough and having them on standby for when impromptu guests, or sweet-tooth’s for that matter, come knocking. These are always in my freezer but hardly last their expiration. It’s a dangerous thing to have tucked away in your freezer, but then again, a cookie never hurt anyone. Right?

Yield: 28, 1-ounce cookies

Oven: 350ºF

Preparation time: 15 minutes + 1 hour refrigeration

Cook Time: 8 – 10 minutes

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2 1/3 cups unbleached all-purpose flour

3 teaspoons minced ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1 teaspoon baking soda

1 teaspoon kosher salt

1 1/2 sticks unsalted butter (see note below)

3/4 cup granulated sugar  

2/3 cup light brown sugar, packed  

2 large eggs, room temperature

2 tablespoons molasses, mild

as needed, granulated or finishing sugar for garnishing

Method:

1.   Preheat oven to 350ºF.

2.   In a large bowl, add flour, ginger, cinnamon, allspice, baking soda, and salt. Whisk to combine. 

To prepare the brown butter:

3.   In a small sauté pan over medium heat, add butter. While stirring, allow the butter to melt. Once butter has melted, continue to cook while frequently stirring until the butter turns a light caramel in color and smells nutty, approximately 7 – 8 minutes. 

4.   Transfer butter to a small heatproof and nonreactive bowl and place in the fridge to quickly cool, approximately 30 minutes.

5.   Once the butter has cooled, transfer to the bowl of an electric mixer fitted with a paddle attachment. Add both sugars and whisk on medium – high speed until fluffy and pale in color, approximately 1 minute.

6.   One at a time, add eggs scraping down the sides in between each new addition. Be careful to not over-mix the eggs.

7.   Add molasses and mix until just combined.

8.   Use a 1-ounce cookie scoop to evenly portion dough into 1-ounce portions. Evenly space 6 on a parchment lined baking sheet. Using the palm of your hand, gently flatten each cookie and sprinkle 1/4 teaspoon of sugar (granulated or finishing sugar are fine) on top of each.

9.   Place in preheated 350ºF oven and bake until edges are slightly golden in color, approximately 8 – 10 minutes. 

10.   Allow cookies to cool for 5 minutes before serving.

11.   Best served with an ice-cold glass of milk for dunking.

 

Kitchen Note:  If you have more dough than you need, bake off what you want and freeze the rest in a freezer ziplock bag for up to 3 months. Just make sure you label the bag so you know what they are and remember that baking times will vary when baking cookies from a frozen state. You may also want to write the oven temperature right on the bag so you don’t have to guess come 3 months from now, if it makes it that long!