Description
A classic gingerbread cookie recipe featuring browned butter, warm spices, and molasses for rich, flavorful cookies perfect for the holiday season. These gingerbread cookies are crisp on the edges with a tender center, easy to roll out and cut into festive shapes, and ideal for decorating with royal icing.
Ingredients
Scale
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)
- 4 teaspoon ground ginger
- 3/4 teaspoon ground cloves (preferably freshly ground)
Wet Ingredients
- 1 1/3 cup (302 grams) unsalted butter
- 1/2 cup (107 grams) light brown sugar
- 1/2 cup (170 grams) molasses
- 1 large egg
Instructions
- Brown the butter: Add the butter to a light-colored saucepan and set over medium-high heat. Cook, stirring occasionally, for 6 to 8 minutes until the foam subsides and brown speckles appear, releasing a nutty aroma. Stir in the ginger and cloves, then remove from heat. Transfer to a measuring cup and let cool to room temperature. Add a splash of water if needed to bring volume back to 1 1/3 cups.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and kosher salt until well combined.
- Combine wet ingredients and form dough: Using a stand mixer fitted with a paddle attachment or a large bowl with an electric mixer, beat the cooled browned butter, brown sugar, and molasses until smooth and fluffy, about 1 minute. Beat in the egg. Scrape down the bowl sides with a spatula, then gradually beat in the dry ingredients in two additions. Scrape down the sides between additions. If dough is too soft or greasy, incorporate the extra 1/4 cup flour. The dough should hold together when pressed. Divide dough into two disks, wrap in plastic, and chill for at least 2 hours or up to 2 days.
- Preheat oven: Set oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll and cut dough: Roll one dough disk at a time to about 1/4-inch thickness between two sheets of parchment paper. Cut into gingerbread people or desired shapes using cookie cutters or a knife. Transfer cookies to prepared baking sheets and chill for 20 minutes to firm up.
- Bake: Bake cookies for 10 to 13 minutes depending on size, until puffed and set. For crunchier texture, bake an additional 1 to 2 minutes until edges begin to brown. Transfer cookies to a wire rack to cool completely before decorating or serving.
Notes
- Browned butter intensifies the nutty flavor of the cookies and adds depth to the spice profile.
- Use fresh ground cloves for the best aromatic flavor.
- Dough can be refrigerated up to 2 days before baking.
- Adding a splash of water after browning the butter compensates for evaporation and maintains correct dough consistency.
- Decorate cooled cookies with royal icing or your favorite frosting for festive presentation.
- Rolling dough between parchment paper makes for easy rolling and cleanup.
Nutrition
- Serving Size: 1 cookie (approx. 30 grams)
- Calories: 140
- Sugar: 9 grams
- Sodium: 110 milligrams
- Fat: 7 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 30 milligrams
