Brown Butter Ginger Cookies


makes ~5 dozen

  • 5 cups flour
  • 4 tspn baking soda
  • 2 tspn ground cinnamon
  • 1 1/2 Tbspn ground ginger
  • 1 tspn ground cloves
  • 1/2 tspn salt
  • 1 cup (2 sticks) butter
  • 1/2 cup brown butter
  • 2 cups brown sugar
  • 2 eggs
  • 1/2 cup + 2 Tbspn molasses
  • 1 cup chopped crystallized ginger (bigger pieces are better than smaller)


  1. In a bowl, combine flour, baking soda, spices, and salt.  Set aside.
  2. In a separate bowl, beat the butter and brown sugar until fluffy.
  3. Stir the eggs and molasses into the butter mixture.
  4. In two stages, gradually add the dry ingredients to the wet.  Mix until combined.  Stir in chopped ginger
  5. Let the dough rest, covered in plastic-wrap, in the freezer for about 20-30 minutes.
  6. Preheat oven to 190 degrees C.
  7. Remove dough from freezer.  Shape the dough into small spheres, about an inch and a half in diameter.  Place the dough spheres on silpats, parchment paper, or a greased baking sheet about 2 inches apart.  Press down lightly–but only enough to keep the dough spheres from rolling.  Do not press the cookies flat!
  8. Bake for 10-12 minutes until firm.

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