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Cozy Brown Butter Gingerbread Crinkle Cookies

brown butter gingerbread crinkle cookies - featured image
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These soft, pillowy gingerbread crinkle cookies are made with nutty brown butter and a warm blend of spices, then coated in a snowy blanket of powdered sugar. They are the ultimate Christmas cookie, perfect for sharing and guaranteed to disappear fast.

Ingredients

Scale
  • ½ cup (113g) unsalted butter
  • ¾ cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • ¼ cup (85g) unsulphured molasses
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (60g) powdered sugar (for coating)

Instructions

  1. Brown the butter: Place ½ cup unsalted butter in a medium saucepan over medium heat. Stir occasionally until it melts, foams, and brown specks appear at the bottom. Remove from heat immediately when it smells nutty and toasty. Pour into a large mixing bowl and let cool for 10-15 minutes.
  2. Mix the wet ingredients: To the cooled brown butter, add ¾ cup granulated sugar and whisk until combined like wet sand. Add 1 large egg, ¼ cup molasses, and 1 teaspoon vanilla extract. Whisk vigorously for about 1 minute until smooth and glossy.
  3. Combine the dry ingredients: In a separate medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, and ½ teaspoon salt.
  4. Make the dough: Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined. Do not overmix. The dough will be soft, sticky, and slightly oily.
  5. Chill the dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
  6. Preheat and prep: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Place about ½ cup powdered sugar in a shallow bowl.
  7. Scoop and roll: Using a 1.5-tablespoon cookie scoop, scoop dough and roll into smooth balls. Roll each ball generously in powdered sugar, coating completely.
  8. Bake: Place dough balls 2 inches apart on prepared baking sheets. Bake one sheet at a time for 10-12 minutes. Cookies will puff, crack, and spread. Edges should be set, centers soft and puffed.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Repeat with remaining dough.

Notes

Chilling the dough is non-negotiable to prevent spreading. For the best crinkle effect, double coat the dough balls in powdered sugar. Do not overbake; centers should look slightly underdone when removed from the oven. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: gingerbread crinkle cookies, brown butter cookies, Christmas cookies, soft gingerbread, molasses cookies, holiday baking

Find it online: https://sunnysavory.com/cozy-brown-butter-gingerbread-crinkle-cookies-best-easy-recipe/