Side Pannel
Soft and Chewy Brown Butter Gingersnaps
- Prep Time: 20 Minutes
- Cooking Time: 10 Minutes
- Serves: 4 dozen cookies
Soft and Chewy Brown Butter Gingersnaps
- Recipe Submitted by Rosemary on 11/22/2014
Category: Holiday, Kids, Cookies
Ingredients List
- 2 2/3 cup all purpose flour
- 2 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, browned and brought back to room temperature
- 1 cup granulated sugar
- 1/3 light brown sugar, packed
- 2 large eggs, at room temperature
- 1/4 cup molasses (mild, not blackstrap)
- 1/2 teaspoon orange zest
- *extra sugar for sprinkling (coarse sugar works great here, but granulated will do the job)
Directions
To make the dough:
1. In a large bowl whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt; set aside.
2. Place butter in a small sauté pan over medium-low heat and cook, stirring frequently, until the butter has completely melted and taken on an amber/light brown shade. It will smell slightly nutty. Once it's reached this stage remove the pan from heat RIGHT AWAY - brown butter can go from good to burnt in seconds. Scrape butter and any brown bits into a small heatproof bowl and transfer bowl to the refrigerator (or freezer if you really want to speed it up). Allow butter to come back to room temperature (it should be solid, but soft enough to hold the impression of your finger when you press it into the top).
3. When the butter is ready”¦
4. Add butter and sugars to the body of a stand mixer fitted with the paddle attachment; beat on medium-speed until light and fluffy; about 2 minutes. Beat in the eggs, one at a time, beating well after each addition and scraping the sides as needed. Add the molasses and orange zest and beat until combined. Turn the mixer speed to low and slowly add dry ingredients, beating just until combined. Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least one hour (or up to one day).
5. Preheat oven to 350 degrees (F) 30 minutes prior to baking. Line two large baking sheets with parchment paper; set aside.
6. Roll the dough into 1" balls and arrange on prepared sheets, spacing them about 2 inches apart. Lightly press down on the center of each cookie. Sprinkle each top with about 1/4 teaspoon extra sugar, and bake, one sheet at a time, for 9-10 minutes, or until puffed and lightly golden.
7. Remove pan from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
1. In a large bowl whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt; set aside.
2. Place butter in a small sauté pan over medium-low heat and cook, stirring frequently, until the butter has completely melted and taken on an amber/light brown shade. It will smell slightly nutty. Once it's reached this stage remove the pan from heat RIGHT AWAY - brown butter can go from good to burnt in seconds. Scrape butter and any brown bits into a small heatproof bowl and transfer bowl to the refrigerator (or freezer if you really want to speed it up). Allow butter to come back to room temperature (it should be solid, but soft enough to hold the impression of your finger when you press it into the top).
3. When the butter is ready”¦
4. Add butter and sugars to the body of a stand mixer fitted with the paddle attachment; beat on medium-speed until light and fluffy; about 2 minutes. Beat in the eggs, one at a time, beating well after each addition and scraping the sides as needed. Add the molasses and orange zest and beat until combined. Turn the mixer speed to low and slowly add dry ingredients, beating just until combined. Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least one hour (or up to one day).
5. Preheat oven to 350 degrees (F) 30 minutes prior to baking. Line two large baking sheets with parchment paper; set aside.
6. Roll the dough into 1" balls and arrange on prepared sheets, spacing them about 2 inches apart. Lightly press down on the center of each cookie. Sprinkle each top with about 1/4 teaspoon extra sugar, and bake, one sheet at a time, for 9-10 minutes, or until puffed and lightly golden.
7. Remove pan from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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