Go Back
To make Brown Butter Ginger Molasses Cookies, gather these simple ingredients: - 1 cup unsalted butter - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1/2 cup molasses - 1 large egg - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 2 teaspoons ground ginger - 2 teaspoons ground cinnamon - 1 teaspoon baking soda - 1/2 teaspoon salt - 1/4 teaspoon ground cloves - 1/2 cup coarse sugar for rolling (optional) Each ingredient plays a key role in the cookie’s flavor and texture. The unsalted butter adds richness and the brown sugar keeps them soft. Molasses gives that warm, deep flavor that blends perfectly with the spices. Don’t forget the vanilla; it adds a sweet note that rounds everything out. Make sure you measure carefully. A little too much flour can make the cookies dry. If you want a nice crunch, roll the dough balls in coarse sugar before baking. This step is optional, but it gives a delightful sparkle to the cookies. Now that you have everything ready, you're one step closer to baking these tasty treats! To start, melt 1 cup of unsalted butter in a saucepan over medium heat. Stir it often until it foams. Keep cooking until it turns golden brown. This process takes about 5-7 minutes. You want to smell a nutty aroma. This flavor adds warmth and depth to the cookies. In a mixing bowl, combine 1 cup of packed brown sugar, 1/2 cup granulated sugar, and 1/2 cup molasses. Pour in the browned butter. Mix these ingredients until they are well combined. This step creates a rich base for the cookies. Next, add 1 large egg and 2 teaspoons of vanilla extract to the mixture. Beat them together until the mixture is smooth. This helps to create a light and airy texture in the cookies. In another bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground cloves. Whisking ensures there are no lumps and all ingredients mix evenly. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix. This keeps the cookies tender and chewy. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to 1 hour. Chilling the dough helps the flavors meld and makes it easier to handle. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop about 2 tablespoons of dough for each cookie. Roll them into balls and, if desired, roll in 1/2 cup coarse sugar. Place them on the baking sheets, leaving space between each cookie. Bake for 10-12 minutes. The edges should be set, but the centers will still be soft. After baking, let the cookies cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely. To get soft and chewy cookies, follow these tips. First, use dark brown sugar. It has more moisture, which gives a rich taste. Next, do not overmix the dough. Stir just until you combine the wet and dry ingredients. This keeps the cookies tender. Also, chill the dough for at least 30 minutes. Chilling helps the flavors blend and makes the dough easier to shape. Lastly, bake until the edges are set but the middle is still soft. This ensures a perfect chewy center. Brown butter adds a deep flavor to your cookies. Start by melting unsalted butter in a saucepan over medium heat. Stir the butter continuously. Watch for foam to form. The color will change to golden brown. This process takes about 5-7 minutes. When you smell a nutty aroma, remove it from heat. Let it cool slightly before adding it to the sugar mix. This step is key to getting that rich taste. For even baking, rotate your trays halfway through the baking time. If you use two trays, swap their positions. This helps cookies cook evenly. Also, space the dough balls about 2 inches apart. This allows hot air to circulate around each cookie. Lastly, keep an eye on your cookies. Ovens can vary, so check them a minute early. Enjoy the process, and your cookies will come out great every time! {{image_2}} To make gluten-free cookies, swap the all-purpose flour with gluten-free flour. You can use a blend of almond flour and coconut flour. Another option is using a cup-for-cup gluten-free flour mix. These options keep the cookies soft and chewy while ensuring they are safe for those with gluten intolerance. For a vegan twist, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water, then let it sit for five minutes to thicken. Use coconut oil instead of butter for a rich flavor. You can also replace the molasses with maple syrup for a lighter taste. To enhance the flavor, try adding ground nutmeg or cardamom. A pinch of allspice can give the cookies a warm, cozy feel. If you love heat, add some cayenne pepper for a spicy kick. These spices will elevate the classic ginger and molasses flavor and make your cookies unique. To keep your cookies fresh, use airtight containers. Glass jars or plastic bins work well. Place parchment paper between layers to prevent sticking. Store at room temperature for the best taste. If you want to keep them longer, consider freezing them. This way, you can enjoy a taste of fall anytime! Freezing cookie dough is easy. First, scoop the dough into balls. Place the balls on a baking sheet and freeze them for an hour. Once frozen, transfer them to a zip-top bag. Label the bag with the date. When you want cookies, you can bake them straight from the freezer. Just add a minute or two to the baking time. You can also freeze baked cookies. Allow them to cool completely first. Then, wrap each cookie tightly in plastic wrap. Place them in a freezer bag. They can last up to three months in the freezer. Brown butter ginger molasses cookies stay fresh for about a week at room temperature. Keep them in an airtight container to maintain their flavor and texture. If you store them in the fridge, they can last up to two weeks. However, the cookies may become a bit firmer. Always check for any signs of spoilage before enjoying them. Yes, you can use salted butter. Salted butter has added salt, which can change the cookie's taste. If you use it, skip the added salt in the recipe. Unsalted butter lets you control the salt better. Many bakers prefer unsalted for its clean flavor. Check the edges of the cookies. They should be set and firm. The centers may look soft and slightly underbaked. This is okay! They will firm up as they cool. A light golden color on the edges is also a good sign. Absolutely! Chocolate chips can add a nice touch. Use about one cup of chips. Mix them in with the dry ingredients. This will give you a lovely chocolatey flavor. You can also try other mix-ins like nuts or dried fruit. If your dough is sticky, chill it longer. Place it in the fridge for an extra 30 minutes. This helps it firm up. You can also use a bit more flour. Add just a tablespoon at a time until it’s easier to handle. This blog covers all you need for perfect brown butter ginger molasses cookies. We explored key ingredients and how to brown butter for great flavor. I shared tips for soft, chewy cookies and offered variations to suit your taste, like gluten-free or vegan options. Proper storage keeps cookies fresh longer. Remember, baking is both art and science. A little patience will yield delicious results. Enjoy your baking journey and savor every bite. Happy baking!

Brown Butter Ginger Molasses Cookies

Indulge your taste buds with these delicious Brown Butter Ginger Molasses Cookies! These soft and chewy treats are packed with warm spices and a rich buttery flavor that will have everyone craving more. With simple ingredients and easy steps, you can create a festive batch that’s perfect for any occasion. Don’t miss out on this mouthwatering recipe—click through to get the full instructions and start baking today!
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter

1 cup brown sugar, packed

1/2 cup granulated sugar

1/2 cup molasses

1 large egg

2 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cloves

1/2 cup coarse sugar for rolling (optional)

Instructions
 

Brown the Butter: In a saucepan over medium heat, melt the unsalted butter until it begins to foam. Stir continuously until it turns a golden brown color and has a nutty aroma (about 5-7 minutes). Remove from heat and let it cool slightly.

    Mix the Sugars and Molasses: In a mixing bowl, combine the brown sugar, granulated sugar, and molasses. Pour in the browned butter, and mix until combined.

      Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, ground ginger, ground cinnamon, baking soda, salt, and ground cloves.

          Mix Together: Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough will be somewhat thick.

            Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to 1 hour (this helps the flavors meld and makes the dough easier to handle).

              Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

                Shape Cookies: Scoop about 2 tablespoons of dough for each cookie, roll it into a ball, and then roll it in the coarse sugar if desired. Place the dough balls on the prepared baking sheets, leaving space between each cookie.

                  Bake: Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft.

                    Cool: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 20 mins | Total Time: 1 hr 30 mins | Servings: 24 cookies

                        - Presentation Tips: Arrange cookies in a festive tin or stack them neatly on a plate, dusting with a little extra ground ginger or cinnamon for a decorative touch. Enjoy with a cup of tea or milk!