This Brown Butter Ginger Cookies recipe yields chewy, molasses-scented cookies with a rich, nutty depth from browned butter — perfect for the holiday cookie tray.
I turn to ginger cookies every holiday season because they’re simple, comforting, and always welcomed on a cookie plate. I used to rely on a classic chewy ginger cookie recipe, but once I tried brown butter in the dough I was hooked. Browning the butter adds a toasty, caramel note that elevates the familiar molasses and ginger flavors. These Brown Butter Ginger Cookies are slightly crisp at the edges and soft and chewy inside — a crowd-pleasing cookie you’ll want to make again and again.
Ingredients in Brown Butter Ginger Cookies
- Butter — unsalted butter, browned to develop flavor.
- Brown Sugar — light brown sugar for added depth and moisture.
- Granulated Sugar — for sweetness and slight crunch when rolling the dough.
- Eggs — bind and add structure.
- Molasses — classic molasses flavor for ginger cookies.
- Ground Ginger — for a warm, spicy ginger profile.
- Ground Cinnamon — complements the ginger and molasses.
- Salt — balances the sweetness.
- Baking Soda — provides lift and spread control.
- All-Purpose Flour — the base of the dough.
- Additional Sugar — for rolling the cookie balls before baking.
How to Make Brown Butter Ginger Cookies
Start by browning the butter. Place 1 cup (16 tablespoons) unsalted butter in a medium skillet over medium heat. Melt the butter and continue cooking, swirling the pan occasionally, until the solids turn golden brown and you see brown specks on the bottom. The butter will foam during this stage — watch carefully so it doesn’t burn. Remove from heat and allow the brown butter to cool for about 30 minutes.
Preheat the oven to 350°F and line two baking sheets with parchment paper. In a large bowl, use an electric mixer with the paddle attachment to beat the cooled brown butter with 1 cup granulated sugar and ½ cup brown sugar on medium speed until creamy, about 1 minute. Add 2 large eggs and ¼ cup molasses, beating until combined and scraping down the bowl as needed.
Mix in 2 teaspoons baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, and 1 teaspoon salt until incorporated. Add 3 cups all-purpose flour and beat on low just until combined.
Place about ½ cup granulated sugar in a shallow bowl. Portion the dough into balls about 2 tablespoons each, roll them in the sugar, and arrange them on the prepared baking sheets at least 2 inches apart. Bake in the preheated oven for about 8–10 minutes. I prefer baking around 8 minutes to keep the centers soft and chewy; baking longer will flatten them and make them crisper at the edges. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature. They keep well for several days and are also great frozen for longer storage.
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Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ¼ cup molasses
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp salt
- 3 cups all-purpose flour
- Additional granulated sugar, for rolling
Instructions
- In a medium skillet, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and you see brown specks. Watch closely to avoid burning. Remove from heat.
- Let the brown butter cool for 30 minutes.
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Beat the cooled brown butter with granulated and brown sugar until creamy, about 1 minute. Add eggs and molasses, beating until combined.
- Stir in baking soda, ground ginger, cinnamon, and salt, then add the flour and mix until combined.
- Place about ½ cup granulated sugar in a shallow bowl. Form dough into ~2-tablespoon balls, roll in sugar, and place 2 inches apart on the baking sheets.
- Bake for about 8–10 minutes. For thicker, chewier cookies bake closer to 8 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Carbohydrates: 28 g |
Protein: 2 g |
Fat: 8 g |
Saturated Fat: 5 g |
Sugar: 15 g
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