Description
Classic gingerbread cookies made with browned butter, warm spices, and molasses, rolled out and baked to a perfect balance of chewy and crisp. These festive cookies are ideal for holiday decorating and sharing.
Ingredients
Scale
Spices & Dry Ingredients
- 4 teaspoons ground ginger
- 3/4 teaspoon ground cloves (preferably freshly ground)
- 3 1/2 cups (420 grams) all-purpose flour, plus 1/4 cup (30 grams) as needed
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt (Diamond Crystal)
Wet Ingredients
- 1 1/3 cups (302 grams) unsalted butter
- 1/2 cup (107 grams) light brown sugar
- 1/2 cup (170 grams) molasses
- 1 large egg
Instructions
- Brown the butter: Place unsalted butter in a light-colored saucepan over medium-high heat. Stir occasionally for 6 to 8 minutes until foam subsides and you see brown flecks. The butter will smell nutty. Stir in ground ginger and cloves, then remove from heat. Transfer to a measuring cup and cool to room temperature. Add a splash of water if necessary to bring volume back to 1 1/3 cups.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and kosher salt until well combined.
- Combine wet ingredients: Using a stand mixer with paddle attachment or electric mixer, beat the cooled browned butter, brown sugar, and molasses until smooth and fluffy, about 1 minute. Beat in the egg and scrape bowl sides with a spatula.
- Form the dough: Gradually add dry ingredients in two additions, beating until dough is firm enough to ball up. If dough feels too soft, beat in the additional 1/4 cup flour. Divide dough into two disks, wrap in plastic, and chill for at least 2 hours or up to 2 days.
- Preheat oven: Heat oven to 350°F (175°C).
- Roll and cut: Roll one disk between two parchment sheets to 1/4-inch thickness. Cut shapes with cookie cutters and transfer cookies to parchment-lined baking sheet. Re-roll scraps to cut additional cookies. Chill on baking sheets for 20 minutes before baking.
- Bake: Bake for 10 to 13 minutes until puffed and set. For crunchier edges, bake 1 to 2 minutes longer until lightly browned on edges. Cool on wire racks before decorating or serving.
Notes
- Browned butter adds a rich, nutty flavor enhancing the depth of spices.
- Chilling the dough prevents spreading and makes cutting easier.
- Add flour cautiously to adjust dough consistency if too soft or greasy.
- Cookies can be decorated with royal icing after cooling for festive presentation.
- Dough can be refrigerated for up to 2 days if prepared in advance.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
