Soft and chewy brown butter gingersnaps will have your kids reaching their hand in the cookie jar time and time again.
Prep Time15 minutesmins
Cook Time30 minutesmins
Additional Time8 hourshrs
Total Time8 hourshrs45 minutesmins
Cuisine: American
Keyword: Chewy Brown Butter Gingersnaps
Servings: 24
Calories: 126kcal
Author: Michaela Kenkel
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Ingredients
2 2/3cupBob's Red Mill all purpose organic flour
2 1/4teaspoonsground ginger
1teaspoonground cinnamon
1/2teaspoonground cloves
1teaspoonbaking soda
1/2teaspoonsalt
1 1/2sticks unsalted butterbrowned and brought back to room temperature
1cupgranulated sugar
1/3light brown sugarpacked
2large eggsat room temperature
1/4cupmild molasses
1/2teaspoonorange zest
extra sugar for sprinklingI used Sugar in the Raw
Instructions
For the dough: In a large bowl whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt; set aside.
Place butter in a small pan over medium-low heat and cook, stirring frequently, when the butter has completely melted and taken on an amber shade. It will have a light nutty scent. Once it's reached this stage remove the pan from heat RIGHT AWAY - taking extra care not to burn it. Scrape butter and any brown bits into a small bowl and transfer bowl to the refrigerator to cool off. When butter has 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). It is ready.
Add butter and sugars to the a stand mixer fitted with the paddle attachment; beat until light and fluffy. (about 2 minutes) Beat in the eggs, one at a time, scraping the sides as needed. Add the molasses and orange zest and beat until combined. Turn the mixer speed to low and slowly fold in the dry ingredients, mixing until combined. Cover bowl with plastic wrap and place in the refrigerator to chill overnight.
To Bake: Preheat oven to 350 degrees, 30 minutes prior to baking. Line a large baking sheet with parchment paper.Roll the dough into 1" balls and arrange on prepared sheets, spacing them about 2 inches apart. Lightly press down on each dough ball. Sprinkle each top with raw sugar, and bake, for 9 minutes, or until puffed and lightly golden. 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.
Notes
I have a convection oven and I had to reduce the baking time to 7 1/2 minutes -- don't over bake the cookies, or they won't be chewy. recipe source