Browned Butter Chewy Gingersnap Cookies
Have you ever baked with browned butter before? It gives your food an amazing richness of flavor that, when added to a sweets recipe, gives it a caramely (is that a word?!) flavor. It's one of my favorites this time of year!
Today, I'm sharing my recipe for Browned Butter Chewy Gingersnap Cookies.
- 1 cup (2 sticks) browned butter, cooled
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup molasses
- 1 1/2 Tbsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 3 cups flour
Preheat oven to 375 degrees. In a stand mixer, cream together your cooled browned butter and your sugars (you can find a tutorial on how to make browned butter on my Instagram page, @TheCookieKitchenBakery, in the highlight bubbles at the top). This will take a few minutes. Be patient and you'll see the mixture transform from a dry mixture into a creamy, light and fluffy mixture. Add your eggs, one at a time, and your vanilla. Cream again until light and fluffy. Add molasses and mix well. Next up is your dry ingredients. Add dry ingredients to your bowl, adding flour one cup at a time. Using a cookie scoop, drop dough balls onto a parchment-lined baking sheet (12 cookies per sheet) and bake at 375 degrees for 8-10 minutes. Recipe yields 28-30 cookies.
NOTE: every kitchen/mixer/oven is a little different. A lot of variables come into play when making cookies. If your cookies turn out flatter than you’d like, try using 1/4 cup more flour next time. If your dough is too dry, mix water in 1 Tbsp at a time. If your cookies don’t spread, try using 1/4 cup less flour next time.