Soft and Chewy Brown Butter Gingersnaps

Soft and Chewy Brown Butter Gingersnaps – My Soft and Chewy Brown Butter Gingersnaps host all the classic appeal that you know and love – plus SO much more! The edges are irresistibly crunchy, while the thick centers stay soft and chewy. They’re a Christmas cookie miracle!

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Soft and Chewy Brown Butter Gingersnaps

Soft and Chewy Brown Butter Gingersnaps – My Soft and Chewy Brown Butter Gingersnaps host all the classic appeal that you know and love – plus SO much more! The edges are irresistibly crunchy, while the thick centers stay soft and chewy. They’re a Christmas cookie miracle!

  • Author: Arleena
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 1 hour 30 mins
  • Yield: 2 dozen 1x
Scale

Ingredients

  • 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

Instructions

How to Brown Butter:

  1. 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:

  1. In a large mixing bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
  2. 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.
  3. 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.
  4. Reduce the mixer speed to low and gradually add in the dry ingredients, beating just until combined.
  5. 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:

  1. CLICK HERE for the next step.

Keywords: cookies, gingersnap, desserts, dessert for holiday

Recipe by: bakerbynature.com

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