Gingerbread Cookies with Browned Butter Buttercream


  • 3 cup Flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 2 oz. cream cheese, room temperature
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1 teaspoon vanilla extract
Buttercream Ingredients:
  • 1/2 cup butter, softened & divided
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons cream


  1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter, cream cheese and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
  2. Brown half of the buttercream butter by placing 1/4 cup of the butter in a small saucepan over medium-low heat. Heat for about 8 minutes, or until all of the milk solids are a nice deep golden brown colour. Keep an eye on it so you don’t burn the butter. Pour/scrape browned butter into a heat-proof bowl and set aside to cool completely.
  3. When dough as chilled, reheat oven to 180 degrees C. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
  4. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.
  5. While cookies cool, prepare buttercream by beating the other 1/4 cup butter with the cooled buttercream until well combined. Add the powdered sugar, vanilla, and 2 tablespoons of cream and beat on high until creamy. Add remaining tablespoon of cream, a little at a time, until you get a nice smooth, creamy consistency. Scoop buttercream into a piping bag or a quart size zip-top bag (cut 1/4 inch of a corner off once it’s in the bag).
  6. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.
Makes about 2 dozen larger cookies.

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