Description
These classic Gingerbread Cookies are rich, flavorful, and perfectly spiced with ground ginger and cloves. Made with browned butter and molasses, they deliver a deep, nutty taste and chewy texture. Rolled and cut into fun shapes, then baked to slight crispness, these cookies are traditional holiday treats ideal for decorating or enjoying as is.
Ingredients
Units
Scale
Browned Butter Mixture
- 1 1/3 cup (302 grams) unsalted butter
- 4 teaspoon ground ginger
- 3/4 teaspoon ground cloves (preferably freshly ground)
Dry Ingredients
- 3 1/2 cup (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
- 1/2 cup (107 grams) light brown sugar
- 1/2 cup (170 grams) molasses
- 1 large egg
Instructions
- Brown the butter: In a saucepan over medium-high heat, cook the unsalted butter for 6 to 8 minutes, stirring occasionally, until it foams and brown speckles appear, emitting a nutty aroma. Stir in ground ginger and cloves, then transfer the butter to a measuring cup. Let it cool to room temperature, adding a splash of water if needed to restore volume to 1 1/3 cups.
- Mix dry ingredients: Whisk together the all-purpose flour, baking soda, and kosher salt in a medium bowl until evenly combined.
- Combine wet ingredients and form dough: Using a stand mixer with paddle attachment or electric mixer in a large bowl, beat the browned butter mixture, brown sugar, and molasses until smooth and fluffy, about 1 minute. Beat in the egg. Gradually add dry ingredients in two additions, scraping down the bowl between additions. If dough feels too soft, incorporate up to 1/4 cup more flour. Divide dough in half, shape into 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) and prepare baking sheets with parchment paper.
- Roll and cut dough: Roll chilled dough between two sheets of parchment to 1/4-inch thickness. Use cookie cutters or a knife to cut into desired shapes. Transfer cookies to lined baking sheets and chill for 20 minutes to firm up.
- Bake cookies: Bake cookies for 10 to 13 minutes, depending on size, until set and puffed. For crunchier edges, bake an additional 1 to 2 minutes until edges begin to brown. Cool on wire racks before decorating or serving.
Notes
- Chilling the dough is essential for easier rolling and better cookie shape retention during baking.
- Adding a splash of water after browning butter compensates for volume lost to evaporation.
- Use parchment paper for rolling and baking to prevent sticking and ease cleanup.
- Cookies can be decorated with royal icing once cooled for festive presentation.
- Dough can be refrigerated for up to 2 days before baking to enhance flavor and convenience.
Nutrition
- Serving Size: 1 cookie (approx. 30 grams)
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
