yield 2 dozen cookies
3/4 cup (170g) unsalted butter, browned and brought back to room temperature
3 cups (361g) all-purpose flour
2 and 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (198g) granulated sugar
1/2 cup (106g) light brown sugar, packed
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/4 cup (85g) molasses (mild, not blackstrap)
1/2 teaspoon orange zest
For the Sugar Coating:
1/2 cup (99g) granulated Sugar
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.
- Visit Soft and Chewy Brown Butter Gingersnaps @ bakerbynature.com for full instructions.