Brown Butter Soft Batch Style Gingersnaps
This delightful recipe yields chewy and flavorful cookies that strike the perfect balance between sweetness and spice. The use of brown butter adds a rich, nutty undertone, while a blend of warm spices like cinnamon and ginger creates a comforting aroma. These cookies are ideal for enjoying with a cup of tea or sharing with loved ones.
— Constant Cookbook
Ingredients
- 1 stick unsalted butter
- 1/4 cup softened or melted
- 1 cup light brown sugar, packed
- 1/4 cup
- 1 large egg
- 2 cups all purpose Gold Medal Flour
- 2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1/4 cup granulated sugar for rolling dough in
Instructions
- Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
- Place butter into a small saucepan over medium heat. Melt and cook/stir until browned. Takes a good 5-8 minutes. Remove from heat and let cool for 15 minutes.
- Place cooled brown butter (ok if it's still warm) into a stand mixer or large mixing bowl. Add coconut oil, brown sugar, molasses and egg, beating on medium until well combined. Slowly add flour, baking soda, salt, cinnamon and ginger. Mix until just combined. Dough will be thick. Roll heaping tablespoons of dough into granulated sugar and place onto prepared baking sheet. Place 1 inch apart to allow for spreading. Bake for 10-12 minutes, until baked through. Remove and let cool on baking sheet for at least 15 minutes before transferring to cooling rack. Serve room temperature or chilled.
Yield
2 dozen cookies
Nutrition
- Calories: 106 kcal
- Carbohydrate Content: 19 g
- Protein Content: 1 g
- Fat Content: 2 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 6 mg
- Sodium Content: 122 mg
- Sugar Content: 11 g
- Serving Size: 1 serving
Comments
No comments found.