These Soft and Chewy Brown Butter Gingersnaps deliver everything you want in a holiday cookie—warm spices, deep molasses flavor, buttery richness, and a soft, chewy texture that stays tender for days. Browning the butter adds caramelized notes that elevate a classic gingersnap into something unforgettable. Orange zest brightens each bite, while the sugar coating creates a delicate sparkle and gentle crunch. Perfect for gifting, cookie boxes, or cozy evenings with tea, these gingersnaps are irresistibly fragrant and incredibly easy to make.

Why You Will Love This Recipe

You’ll love this recipe because it transforms a nostalgic cookie into a flavor-packed, gourmet treat. Browning the butter intensifies the sweetness and spice, the dough mixes easily in one bowl, and the results are consistently soft, chewy, and aromatic. These cookies store beautifully, travel well, and deliver warm, comforting flavors that feel perfect for fall and winter baking.

Soft and Chewy Brown Butter Gingersnaps

Brown butter gingersnaps are one of those timeless cookie recipes that feel both nostalgic and elevated, blending classic holiday spices with the gourmet richness of browned butter. In this upgraded version of a traditional gingersnap, the warm flavors of ginger, cinnamon, and cloves join forces with molasses and caramelized butter to create a cookie that is soft, chewy, and full of depth. This recipe is perfect for bakers who want a festive cookie that stands out for its flavor, texture, and scent, making it ideal for Christmas cookie boxes, fall gatherings, and cozy winter baking.

Unlike traditional crispy gingersnaps, these Soft and Chewy Brown Butter Gingersnaps offer a tender bite that melts in your mouth while still giving you that signature spiced aroma. Browning the butter is what truly transforms this recipe—it intensifies the cookie’s natural sweetness and layers in nutty, toffee-like notes that pair beautifully with molasses. The result is a richer, more aromatic cookie that tastes like something straight from a boutique bakery.

One of the standout qualities of this recipe is how balanced the flavors are. The ground ginger brings warmth, the cinnamon adds familiarity, and the cloves introduce a subtle hint of depth. The molasses keeps the cookies moist and chewy, while the orange zest brightens everything up with a gentle citrus lift. This harmony of flavors makes these cookies appealing not just during the holidays, but year-round.

Texture is key in any cookie recipe, and these gingersnaps deliver exactly what their name promises: a soft, chewy center with just the right amount of structure on the outside. The sugar coating adds a delicate crunch and a sparkling finish, making each cookie look festive and inviting. Every batch comes out consistently puffy, round, and beautifully cracked on top—exactly what you want in a bakery-style gingersnap.

The technique used in this recipe is straightforward, even for beginner bakers, yet the payoff is impressive. Browning butter takes only a few minutes but dramatically enhances the flavor. Chilling the dough is another simple step that ensures the cookies bake thick, soft, and perfectly chewy. This means that even first-time bakers can achieve professional-quality results with little effort.

Another reason these brown butter gingersnaps stand out is their versatility. They’re wonderful served warm with a cup of tea or coffee, packed into cookie tins for gifts, arranged on dessert boards for the holidays, or enjoyed as an everyday treat. You can also use them as a base for ice cream sandwiches, crumble them over desserts, or dip them in white chocolate for an elegant twist.

Aromatic cookies like these fill your home with scents of ginger, molasses, and caramelized butter, making them perfect for holiday baking traditions. They’re the type of cookies you’ll want to bake in big batches because they disappear quickly—kids love them, adults love them, and they always get rave reviews at gatherings. If you’re looking to start a new yearly baking tradition, this recipe is a fantastic choice.

These cookies also store exceptionally well, staying soft and chewy for days thanks to the molasses and brown sugar. They can be made ahead, frozen before baking, or baked fresh and frozen afterward, making them incredibly convenient for busy holiday seasons or stress-free entertaining. Their long shelf life and sturdy texture also make them ideal for mailing in care packages.

From a flavor standpoint, what sets these cookies apart is the depth created by the browned butter. It adds complexity that you simply can’t get from using regular softened butter. Combined with the warming spices and citrus zest, these gingersnaps taste layered and sophisticated—yet still comforting and familiar. This is a cookie that feels luxurious but remains approachable and easy to make at home.

Whether you’re building a festive cookie platter, baking for friends and family, or searching for the perfect soft gingersnap recipe, these Brown Butter Gingersnaps deliver on every level. They’re chewy, aromatic, warmly spiced, and incredibly flavorful—everything you want in a holiday cookie and more. Once you try them, they’re almost guaranteed to become a yearly favorite and a staple in your seasonal baking lineup.

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Servings & Time

Servings: 28–32 cookies
Prep Time: 20 minutes (plus chilling)
Cook Time: 10 minutes
Total Time: 30 minutes + chill time

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Ingredients

Cookie Dough

• 1/2 teaspoon orange zest

• 2 and 1/2 teaspoons ground ginger

• 1/4 cup (85g) molasses

• 1 teaspoon baking soda

• 2 large eggs (room temperature)

• 1/2 teaspoon salt

• 1 teaspoon vanilla extract

• 3 cups (361g) all-purpose flour

• 1/2 cup (106g) packed light brown sugar

• 1 cup (198g) granulated sugar

• 1 teaspoon ground cinnamon

• 3/4 cup (170g) browned unsalted butter, softened to room temperature

• 1/4 teaspoon ground cloves

Sugar Coating

• 1/2 cup (99g) granulated sugar

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Instructions

Brown the Butter

1. Cut butter into tablespoons and melt in a saucepan over medium heat.

2. Reduce heat to low and cook until the milk solids turn golden brown (8–10 minutes).

3. Remove from heat and transfer browned butter to a bowl.

4. Cover and refrigerate butter until solid, about 2 hours.

Make the Dough

5. Whisk flour, ginger, cinnamon, cloves, baking soda, and salt in a large bowl.

6. Microwave the chilled brown butter for 10–15 seconds until softened but not melted.

7. Beat the softened brown butter in a mixer until smooth, about 1 minute.

8. Add both sugars and beat until light and fluffy, about 3 minutes.

9. Mix in vanilla.

10. Add eggs one at a time, mixing well after each.

11. Beat in molasses and orange zest until combined.

12. Reduce mixer speed and add dry ingredients gradually until just incorporated.

13. Cover the dough tightly and chill for at least 1 hour or up to 24 hours.

Bake the Cookies

14. Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.

15. Scoop 2-tablespoon portions of dough and roll into smooth balls.

16. Roll dough balls in sugar coating.

17. Place dough balls on baking sheets, leaving 2 inches between each.

18. Bake one tray at a time for 9–10 minutes until puffed and lightly golden.

19. Cool cookies on the baking sheet for 10 minutes before transferring or serving.

20. Store cookies in an airtight container at room temperature for up to 3 days.

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Tips

Ingredient Substitutions

• Use dark brown sugar for deeper molasses flavor.

• Sub honey or maple syrup for a lighter-flavored molasses alternative.

• Replace orange zest with lemon zest for a brighter citrus note.

Make-Ahead & Storage

• Dough can be chilled up to 24 hours before baking.

• Store baked cookies up to 3 days at room temperature.

• Freeze cookie dough balls for up to 2 months; roll in sugar before baking.

Serving Variations

• Dip half the cookie in white chocolate for a festive look.

• Add coarse sparkling sugar for extra crunch.

• Sandwich two cookies with cream cheese frosting for a decadent treat.

Avoid Common Mistakes

• Don’t melt the browned butter again—cookies will spread too much.

• Don’t skip chilling; it ensures soft, chewy texture.

• Avoid overbaking—edges should be just lightly golden.