Description
Classic homemade gingerbread cookies featuring browned butter, warm spices, and molasses. These charming gingerbread people are perfect for holiday baking, crisp yet tender, with a rich, nutty flavor from the brown butter and aromatic ginger and cloves.
Ingredients
Units
Scale
Dough Ingredients
- 1 1/3 cup (302 grams) unsalted butter
- 4 teaspoon ground ginger
- 3/4 teaspoon ground cloves (preferably freshly ground)
- 3 1/2 cup (420 grams) all-purpose flour, plus 1/4 cup (30 grams) as needed
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt (Diamond Crystal)
- 1/2 cup (107 grams) light brown sugar
- 1/2 cup (170 grams) molasses
- 1 large egg
Instructions
- Brown the butter: Add the butter to a saucepan set over medium-high heat. Cook, stirring occasionally, for 6 to 8 minutes until the foam subsides and brown speckles appear, releasing a nutty aroma. Stir in the ground ginger and cloves, remove from heat, then transfer to a measuring cup. Let cool to room temperature, adding a splash of water if necessary to reach 1 1/3 cups volume.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt until well combined.
- Cream wet ingredients and combine: Using a stand mixer fitted with a paddle attachment or a large bowl with an electric mixer, beat the cooled browned butter, brown sugar, and molasses until smooth and fluffy, about 1 minute. Beat in the egg, then gradually add the dry mixture in two additions, scraping sides between additions. If dough feels too soft, mix in the extra 1/4 cup flour until firm enough to hold a shape. Divide dough into two disks, wrap in plastic, and chill for at least 2 hours or up to 2 days.
- Preheat the oven: Set the oven temperature to 350°F (175°C).
- Roll and cut dough: Roll one disk of chilled dough between two sheets of parchment paper to about 1/4-inch thickness. Cut into desired shapes using cookie cutters or a knife and transfer to parchment-lined baking sheets. Re-roll scraps to cut more cookies. Chill on baking sheets for 20 minutes before baking.
- Bake cookies: Bake for 10 to 13 minutes, until cookies are puffed and set. For crunchier edges, bake an additional 1 to 2 minutes until lightly browned. Remove from oven, transfer to a cooling rack before decorating or serving.
Notes
- Brown butter adds a rich, nutty flavor profile that enhances the warm spices.
- Use a light-colored saucepan to better monitor the browning process of the butter.
- Chilling the dough helps maintain shape during baking and improves texture.
- Cookies can be decorated with royal icing once fully cooled.
- Dough can be refrigerated up to 2 days before baking for convenience.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 150
- Sugar: 9g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
