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
INGREDIENTS
- 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 ===>> bakerbynature.com
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