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Chewy Brown Butter Gingerbread Crinkle Cookies

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These chewy brown butter gingerbread crinkle cookies are rich, spiced, and perfectly tender with a crackled powdered sugar top. They convert even the most stubborn molasses skeptics and are a must-bake for the holidays.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter
  • 1 ½ cups (300g) packed dark brown sugar
  • ¼ cup (80g) unsulphured molasses
  • 1 large egg + 1 large egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (280g) all-purpose flour, spooned and leveled
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup (60g) powdered sugar (for coating)

Instructions

  1. Brown the butter: Cut the butter into tablespoon-sized pieces and place in a light-colored saucepan over medium heat. Stir occasionally until the butter melts, foams, and turns golden-amber with brown specks, about 5-7 minutes. Immediately pour into a heatproof bowl and let cool for 10-15 minutes.
  2. Mix the wet ingredients: In a stand mixer or large bowl, combine the cooled brown butter with dark brown sugar. Beat on medium speed for 2 minutes until it looks like wet sand. Add molasses, whole egg, egg yolk, and vanilla extract. Beat on medium speed for 1 minute until smooth and glossy. Scrape down the bowl.
  3. Whisk the dry ingredients: In a separate medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
  4. Combine wet and dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until the flour disappears. The dough will be soft and slightly sticky. Scrape down the bowl.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
  6. Preheat and prepare: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Place powdered sugar in a small shallow bowl.
  7. Shape and coat: Using a 1.5-tablespoon cookie scoop or tablespoon, scoop dough and roll into smooth balls. Roll each ball generously in powdered sugar until completely coated. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake: Bake one sheet at a time for 10-12 minutes. Cookies should look puffed and cracked on top with set edges and soft centers. For chewier cookies, bake 10 minutes; for slightly crisper edges, bake 12 minutes.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The crinkles will become more pronounced as they cool.

Notes

Chilling the dough is critical to prevent spreading and achieve the crinkle top. Brown butter can burn quickly—watch it closely. For best flavor, make the dough a day ahead and refrigerate overnight. Cookies taste even better on day two.

Nutrition

Keywords: gingerbread cookies, brown butter cookies, crinkle cookies, chewy gingerbread, holiday cookies, molasses cookies

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