Soft and Chewy Brown Butter Gingersnaps

Made these last night (well, browned the butter on Saturday, made the dough on Sunday, baked the cookies Monday night — such is the life a full-time working mom of two little ones!). They were (are) fabulous! I thought I would be swooning over the brown butter, but I think it’s actually the orange zest that really sets these apart for me. And so soft… I love a soft cookie! Yum!

My Soft and Chewy Brown Butter Gingersnaps host all the classic appeal that you know and love - plus SO much more! The edges are irresistibly crunchy, while the thick centers stay soft and chewy. They're a Christmas cookie miracle!

Prep Time : 20 minutes
Cook Time : 10 minutes
Inactive Time : 1 hour
Total Time :  1 hour, 30 minutes
Yield : 2 dozen cookies


  • 3/4 cup (170g) unsalted butter, browned and brought back to room temperature
  • 3 cups (361g) all-purpose flour
  • 2 and 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (198g) granulated sugar
  • 1/2 cup (106g) light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/4 cup (85g) molasses (mild, not blackstrap)
  • 1/2 teaspoon orange zest

For the Sugar Coating:

  • 1/2 cup (99g) granulated Sugar

Get the Instruction ===>>

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