Brown Butter Ginger Molasses Cookies
We are officially one month away from Christmas, and I have got baking on my mind! Every year I like to make an assortment of Christmas cookies leading up to the holidays to help get me in the festive spirit and to give as gifts to friends, family, and colleagues. Ginger cookies are one of my favourite classic holiday cookies, so naturally, I needed to develop my own recipe. These Brown Butter Ginger Molasses Cookies are chewy and have a perfectly balanced level of festive spices. The brown butter adds an extra depth of rich, nutty flavour, which I think pairs very nicely with the spices and molasses.
Table of Contents
- Brown Butter Ginger Molasses Cookie Ingredients
- Step 1—Make the Brown Butter
- Step 2—Whip the Brown Butter
- Step 3—Prepare the Cookie Dough
- Step 4—Scoop, Roll, & Chill the Cookies
- Step 5—Bake the Brown Butter Ginger Molasses Cookies
- More Delicious Cookie Recipes
Brown Butter Ginger Molasses Cookie Ingredients
To make this recipe, you will need the following ingredients:
- 113 grams (1/2 cup) salted butter
- 108 grams (1/2 cup) white sugar, plus extra for rolling
- 96 grams (1/2 cup) dark brown sugar
- 1 large egg
- 80 grams (1/4 cup) blackstrap molasses
- 1 teaspoon pure vanilla extract
- 15 grams (1½ cups + 2 tablespoons) oat flour
- 60 grams (1/2 cup) tapioca starch
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon sea salt
I HIGHLY suggest using the weighted measurements in this recipe rather than the volume (cup) measurements. Weighted measurements are much more accurate and predictable and will give you the best results.
Step 1—Make the Brown Butter
Preheat the oven to 350℉ and line a large baking sheet with parchment paper.
Heat a large skillet over medium-low heat. Add the butter, distributing it around the pan with a baking spatula as it melts. Once the butter has melted, keep a close eye on it, stirring occasionally. The butter will simmer and become very foamy before it starts to turn a golden brown colour.
When the foam has cleared and the butter is a deep golden brown colour with a rich and fragrant caramel scent, it is ready. Remove the browned butter from the heat to avoid burning. This process will take about 10 minutes.
Step 2—Whip the Brown Butter
To whip the brown butter back into a solid form, we are going to set up an ice bath using either two glass or metal mixing bowls that nest within each other. Fill the larger of the two mixing bowls with cold water and ice cubes. Transfer the brown butter into the smaller mixing bowl. Place the bowl with the brown butter inside the ice bath bowl. Using a whisk, whip the brown butter until it begins to solidify and form peaks, about 5 minutes.
The goal is to have a smooth, creamy, slightly stiff brown butter, not fully solid but no longer liquid.
Step 3—Prepare the Cookie Dough
To the bowl with the brown butter, add the white and brown sugars. Using a baking spatula, incorporate the sugars into the butter. Fold in the egg, then add the molasses and vanilla extract and mix once more until combined.
Drain the ice bath and pat the bowl dry with a clean towel. Sift the oat flour, tapioca starch, baking soda, spices, and salt into the dry bowl. Whisk until combined.
Pour the dry ingredients into the brown butter bowl and mix until just combined. Do not overmix!
Step 4—Scoop, Roll, & Chill the Cookies
Use a medium cookie scoop (~1½ tablespoons) to scoop the dough onto the lined baking sheet. I keep a small glass of room temperature water handy to dip my cookie scoop into if it starts to get too sticky and won’t release the dough.
Pour some white sugar onto a plate, then roll the balls of cookie dough in the sugar to coat.
Transfer the cookie sheet to the freezer and chill the dough for 10 minutes before baking. Chilling the cookie dough before baking slows down the spreading process when the cookies are in the oven. I find this practice leads to a more pleasant and gooey final cookie texture.
Step 5—Bake the Brown Butter Ginger Molasses Cookies
Bake the cookies, leaving two inches between each, for 10 minutes, rotating the pan after 5 minutes. I can fit 8 cookies on a large baking sheet. Allow the cookies to cool for 5 minutes on the pan before transferring to a wire rack to cool completely.
More Delicious Cookie Recipes
If you loved this Brown Butter Ginger Molasses Cookie recipe, be sure to try these other delicious cookie recipes:
White Chocolate & Pistachio Cookies with Cranberries
Marbled Miso Chocolate Chunk Cookies
If you make these cookies, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Brown Butter Ginger Molasses Cookies
Equipment
- Large baking sheet
- Parchment paper
- Glass or metal mixing bowls
- Medium cookie scoop
- Cooling rack
Ingredients
- 113 grams salted butter (1/2 cup)
- 1 large egg
- 108 grams white sugar, plus more for rolling (1/2 cup)
- 96 grams dark brown sugar (1/2 cup)
- 80 grams blackstrap molasses (1/4 cup)
- 1 teaspoon pure vanilla extract
- 195 grams oat flour (1½ cups + 2 tablespoons)
- 60 grams tapioca starch (1/2 cup)
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 350℉ and line a large baking sheet with parchment paper.
Make the Brown Butter
- Heat a large skillet over medium-low heat. Add the butter, distributing it around the pan with a baking spatula as it melts.
- Once the butter has melted, keep a close eye on it, stirring occasionally. The butter will simmer and become very foamy before it starts to turn a golden brown colour.
- When the foam has cleared and the butter is a deep golden brown colour with a rich and fragrant caramel scent, it is ready. Remove the browned butter from the heat to avoid burning. This process will take about 10 minutes.
- Fill a large mixing bowl with cold water and ice cubes. Transfer the brown butter into a smaller mixing bowl, which fits inside this large one. Place the bowl with the brown butter inside the ice bath bowl. Using a whisk, whip the brown butter until it begins to solidify and form peaks, about 5 minutes.
Prepare the Cookie Dough
- To the bowl with the brown butter, add the white and brown sugars. Using a baking spatula, incorporate the sugars into the butter. Fold in the egg, then add the molasses and vanilla extract and mix once more until combined.
- Drain the ice bath bowl and pat it dry with a clean towel. Sift the oat flour, tapioca starch, baking soda, spices, and salt into the dry bowl. Whisk until combined.
- Pour the dry ingredients into the brown butter bowl and mix until just combined.
- Use a medium cookie scoop (~1½ tablespoons) to scoop the dough onto the lined baking sheet.
- Pour some white sugar onto a plate, then roll the balls of cookie dough in the sugar to coat.
- Transfer the cookie sheet to the freezer and chill the dough for 10 minutes before baking.
Bake the Cookies
- Bake the cookies, leaving two inches between each, for 10 minutes, rotating the pan after 5 minutes. I can fit 8 cookies on a large baking sheet. Allow the cookies to cool for 5 minutes on the pan before transferring to a wire rack to cool completely.
Notes
- I HIGHLY suggest using the weighted measurements in this recipe rather than the volume (cup) measurements. Weighted measurements are much more accurate and predictable and will give you the best results.
- I keep a small glass of room temperature water handy to dip my cookie scoop into if it starts to get too sticky and won't release the dough.
