Go Back
Print Recipe

Soft and Chewy Brown Butter Gingersnaps

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.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 32

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

Instructions

Brown the Butter

  • Cut butter into tablespoons and melt in a saucepan over medium heat.
  • Reduce heat to low and cook until the milk solids turn golden brown (8–10 minutes).
  • Remove from heat and transfer browned butter to a bowl.
  • Cover and refrigerate butter until solid, about 2 hours.

Make the Dough

  • Whisk flour, ginger, cinnamon, cloves, baking soda, and salt in a large bowl.
  • Microwave the chilled brown butter for 10–15 seconds until softened but not melted.
  • Beat the softened brown butter in a mixer until smooth, about 1 minute.
  • Add both sugars and beat until light and fluffy, about 3 minutes.
  • Mix in vanilla.
  • Add eggs one at a time, mixing well after each.
  • Beat in molasses and orange zest until combined.
  • Reduce mixer speed and add dry ingredients gradually until just incorporated.
  • Cover the dough tightly and chill for at least 1 hour or up to 24 hours.

Bake the Cookies

  • Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
  • Scoop 2-tablespoon portions of dough and roll into smooth balls.
  • Roll dough balls in sugar coating.
  • Place dough balls on baking sheets, leaving 2 inches between each.
  • Bake one tray at a time for 9–10 minutes until puffed and lightly golden.
  • Cool cookies on the baking sheet for 10 minutes before transferring or serving.
  • Store cookies in an airtight container at room temperature for up to 3 days.

Notes

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.