RECIPE
Brown Butter Gingersnap Cookies
Day 3 of Christmas cookies is here and I am loving this new recipe…Brown Butter Gingersnaps. And yes I know another brown butter recipe, but man these are a nice twist on my molasses cookies. This cookie is a cross between a gingersnap and molasses cookies. The brown butter adds a hint of a nutty flavor and adds a little crunch to the cookie.
I can’t remember liking Molasses cookies when I was young, but I did like gingerbread cookies. I would say in the past five years any type of cookie with molasses has become one of my favorite cookies for Christmas. I think they have a nice warmth to them and burst with flavor. This is why I will have three cookie recipes with molasses in them for Christmas cookies. So stay tuned for my gingerbread cookie recipe and here is my molasses cookie recipe.
I know these cookies will be a favorite for you this year. I also love that they don’t require a mixer. I also love making these ahead of time and freezing them. I actually like to freeze them unbaked. That way the sugar sticks to them better when I roll them before I bake them. I love seeing the sugar after I bake them.
Merry Christmas from my Kitchen to your Kitchen ????
Ingredients
- 1 cup of brown butter
- ½ cup sugar
- ½ cup brown sugar
- ⅓ cup molasses
- 2 tsp vanilla extract
- 2 large eggs room temperature
- 2 ¾ cups all purpose flour spooned and leveled
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- ½ tsp nutmeg
Directions
- Brown butter in a saucepan over medium heat.
- In a large bowl whisk together sugar and brown sugar. Add brown butter and whisk until combined.
- Add vanilla extract and eggs whisk until combined.
- Add flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg, mix until combined.
- Place in the refrigerator for 1 hour.
- Using a small cookie scoop, scoop dough and roll each ball in sugar.
