Brown Butter Ginger Cookies Recipe

Learn how to make these homemade brown butter ginger cookies with the perfect balance of chewiness and crisp edges. The nutty depth from brown butter elevates this easy baking recipe beyond ordinary ginger cookies. Best spice cookies you'll ever make – the secret is letting the dough rest for maximum flavor development.

Difficulty:

Intermediate

Prep Time:

20 mins

Cook Time:

12 mins

Serves:

24 cookies

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">225g unsalted butter</li> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">2 tsp baking soda</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">2 tsp ground ginger</li> <li class="ingredients-single-item">2 tsp ground cinnamon</li> <li class="ingredients-single-item">1/4 tsp ground cloves</li> <li class="ingredients-single-item">1/4 tsp ground nutmeg</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">100g dark brown sugar, packed</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">1 large egg yolk</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">1 tbsp fresh ginger, finely grated</li> <li class="ingredients-single-item">60g crystallized ginger, finely chopped</li> <li class="ingredients-single-item">50g granulated sugar (for rolling)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Light-colored saucepan (for browning butter)</li> <li class="equipment-single-item">Stand mixer with paddle attachment</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper or silicone baking mats</li> <li class="equipment-single-item">Cookie scoop (medium size)</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Brown the butter: Place the butter in a light-colored saucepan over medium heat and melt completely. Continue cooking, swirling occasionally, as the butter foams, then turns clear, and finally develops brown specs and a nutty aroma (about 5-7 minutes). Watch carefully as it can burn quickly. Once it smells nutty and has an amber color, immediately pour into a heatproof bowl, making sure to scrape all the browned bits from the bottom. Let cool for 10 minutes. Browning the butter creates nutty, caramelized notes that add incredible depth to these cookies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg until well combined. This mixture of warm spices creates the signature flavor profile that makes these cookies so special. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Pour the cooled brown butter into the bowl of a stand mixer fitted with the paddle attachment. Add both granulated and brown sugars and beat on medium speed for 2-3 minutes until well incorporated. The mixture won't be fluffy like with room-temperature butter, but should be well blended and slightly lighter in color. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the egg, egg yolk, vanilla extract, and freshly grated ginger to the butter mixture. Beat on medium speed until fully incorporated and slightly lighter in color, about 2 minutes. The extra egg yolk adds richness and contributes to the cookies' chewy centers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> With the mixer on low speed, gradually add the flour mixture until just combined. Avoid overmixing, which would develop too much gluten and result in tough cookies. Fold in the chopped crystallized ginger with a rubber spatula, ensuring even distribution throughout the dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Cover the dough with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 2 hours or up to 36 hours. This resting period is crucial as it allows the flour to fully hydrate and the flavors to deepen and meld together – don't skip this step for the best flavor development! </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> When ready to bake, preheat your oven to 180°C and line two baking sheets with parchment paper. Place the 50g of granulated sugar in a small bowl for rolling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly. Using a medium cookie scoop (about 1.5 tablespoons), roll the dough into balls, then roll each ball in the granulated sugar until completely coated. Place on prepared baking sheets, leaving about 5cm between each cookie to allow for spreading. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake the cookies for 10-12 minutes, rotating the pan halfway through, until the edges are set but the centers still appear slightly soft. The cookies will have a crackly appearance on top but should not be dark brown. For perfect texture, slightly underbake rather than overbake – they'll continue to set as they cool. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. They'll have crisp edges with chewy, tender centers when properly baked. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Brown Butter Ginger Cookies?

These cookies feature unsalted brown butter, all-purpose flour, baking soda, salt, ground spices (ginger, cinnamon, cloves, nutmeg), granulated and dark brown sugars, eggs, vanilla extract, fresh grated ginger, and crystallised ginger pieces for extra zing.

How to cook Brown Butter Ginger Cookies at home?

Learn how to cook Brown Butter Ginger Cookies by first browning butter until nutty and amber-coloured, then combining with sugars, eggs, vanilla and fresh ginger. Mix with spiced flour mixture, fold in crystallised ginger pieces, and chill the dough. Roll into balls, coat in sugar, and bake at 180°C for 10-12 minutes until edges are set but centres remain soft.

Why is browning the butter an important step for these ginger cookies?

Browning butter transforms it by evaporating water content and caramelising milk solids, creating nutty, toffee-like flavours that add remarkable depth to the cookies. This process enhances the warm spices and creates a more complex, sophisticated flavour profile than using regular melted butter.

What's the secret to getting the perfect chewy centres and crispy edges?

The perfect texture comes from three key elements: brown butter (adds chewiness), the extra egg yolk (contributes moisture), proper refrigeration time (allows flavours to develop), and slight underbaking (cookies should look just set at the edges but still soft in the centre when removed from the oven).

Can crystallised ginger be substituted or omitted from these spice cookies?

Yes, crystallised ginger can be substituted with dried cranberries, chopped nuts like pecans, or white chocolate chips for a different flavour profile. If omitted entirely, consider increasing the ground ginger by ½ teaspoon to maintain the signature ginger flavour these cookies are known for.

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