Browned Butter Gingerbread Cookies
A delicious twist on the classic gingerbread cookie.
Browned Butter Gingerbread Cookies
Ingredients
- 140 grams of Unsalted Butter 10 Tablespoons
- 50 grams of Granulated Sugar ¼ Cup
- 50 grams of Brown Sugar ¼ Cup
- 1 Large Whole Egg
- 90 grams of Unsulfured Molassas About ¼ Cup
- 270 grams of All-Purpose Flour 2 ¼ Cups
- ¼ Teaspoon of Baking Soda
- ½ Teaspoon of Kosher Salt
- 2 Teaspoons of Ground Ginger
- 1 ½ Teaspoon of Ground Cinnamon
- ⅛ Teaspoon of Ground Cloves
Instructions
- Place the butter In a small saucepan over low heat. Slowly melt the butter. After it has completely melted you will start to hear popping sounds. Swirl the pan.You will stop hearing the popping and the butter will foam and the milk solids will begin to caramelize. You will start to see little brown bits on the bottom of the pan. Begin to stir the butter, constantly scraping the bottom with a rubber spatula, until it turns a golden brown.
- Pour the browned butter with the browned bits into a bowl and allow it to cool until the butter is sold, but slightly soft. 20-30 minutes in the fridge should be fine.
- Place the cooled butter into the bowl of a stand mixer. Add the sugars and beat on medium speed for 2-3 minutes.
- Add the egg and mix until incorporated.
- Next, add the molassas and mix until incorporated.
- Whisk together the flour, baking soda, salt, ginger, cinnamon and cloves.
- Add the dry ingredients and mix on low until they are just incorporated. You may have to scrape down the sides of the bowl a few times.
- Divide the dough in half.
- Place each half between 2 pieces of parchment paper and roll to a thicknes of 3/16" (Somewhere between ⅛" – ¼". Place in the freezer until firm.
- Preheat your oven to 350℉.
- Remove the sheet of dough from the freezer and cup out your cookies. If the dough begins to get soft or hard to handle, place it back in the freezer.
- Place the cut cookies on a parchment lined baking pans.
- Bake for 11-12 minutes.If you would like a crispier cookie or are using the pieces for a gingerbread structure, bake for 13-14 minutes.Remove the pan from the oven and place on a wire rack to cool for about 5 minutes,Place the cookies directly on the rack and allow them to cool completely. They will crisp up as they cool.
