Irresistible Chewy Brown Butter Gingersnaps: The Ultimate Holiday Cookie Recipe
Prepare to captivate taste buds with these extraordinarily soft and chewy brown butter gingersnaps. Their rich, spiced aroma and delightful texture will make them an instant hit, leaving everyone craving another bite from the cookie jar.
As the leaves begin to turn and the air grows crisp, certain scents instantly transport us to the heart of the holiday season. For me, nothing evokes that festive spirit quite like the aromatic embrace of cinnamon, ginger, and clove. These warm, inviting spices don’t just smell wonderful; they inspire a deep desire to deck the halls, gather with loved ones, and immerse ourselves in the joy of seasonal traditions. The mere thought of these familiar aromas swirling through the kitchen sparks a profound sense of anticipation and comfort, signaling that the most wonderful time of the year has truly arrived.
Without a doubt, holiday baking is my absolute favorite part of the festive period. This culinary extravaganza typically commences the week of Thanksgiving, a time I affectionately refer to as “pie week.” During these days, I dedicate myself to crafting all the pies for both sides of our extensive family. In recent years, my passion has even extended to taking pie orders from friends, a delightful challenge that saw me bake over twenty pies last year! While some might find my dedication a little eccentric, I genuinely cherish every moment of this creative process. There’s an undeniable joy in meticulously preparing ingredients, mixing doughs, and watching delicious treats emerge from the oven, especially when I know they’re destined to bring happiness to others.
As soon as the Thanksgiving leftovers are tucked away, my focus eagerly shifts to planning our annual holiday cookie trays. These trays are more than just an assortment of sweets; they are a cherished tradition, a vibrant tableau of flavors and textures. Certain cookies are simply non-negotiable, the beloved staples that everyone anticipates: our family-favorite Almond Raspberry Thumbprints, the universally adored Peanut Butter Kisses, the rich and decadent Candy Bar Fudge, and the delicate Coconut Macaroons. Yet, every single year, I embark on a quest to discover something new, a fresh addition to surprise and delight. And this year, I hit the jackpot! I am incredibly excited to have unearthed this particular recipe for Chewy Brown Butter Gingersnaps — it’s an absolute keeper, destined for a permanent place in our holiday celebrations!
These exceptional gingersnaps perfectly encapsulate all those wonderful holiday flavors I mentioned earlier – the fiery kick of ginger, the warm embrace of cinnamon, and the subtle depth of cloves. But what truly sets them apart is their incredible soft and chewy texture, enhanced by the secret weapon: brown butter. This culinary marvel adds a depth of nutty, caramelized notes that beautifully complement the spice blend, creating a cookie so good, my kids simply can’t keep their hands off them. It’s a cookie that promises to deliver pure holiday bliss with every single bite.
The Transformative Power of Brown Butter in Baking
For those unfamiliar with the magic of brown butter, also known as beurre noisette, prepare for a delightful culinary awakening. This simple technique involves gently cooking unsalted butter until its milk solids toast, turning a rich amber color and releasing a distinct, nutty aroma. It’s a subtle transformation that yields an incredibly complex and profound flavor. In these gingersnaps, brown butter doesn’t just add a delicious nutty undertone; it also contributes significantly to their signature chewy texture, making them exceptionally tender and moist. This small step in the preparation process elevates a classic gingersnap to an extraordinary level, imparting a sophistication and depth that is truly unforgettable.
The Foundation of Flavor: Bob’s Red Mill Organic Unbleached All-Purpose White Flour
Every outstanding baked good begins with superior ingredients, and for these brown butter gingersnaps, I chose to work with a brand I trust implicitly: Bob’s Red Mill Organic Unbleached All-Purpose White Flour. This high-quality flour is a cornerstone in my kitchen for its consistent performance and reliable results.
Bob’s Red Mill Organic Unbleached All-Purpose White Flour is a premium product, freshly milled from carefully selected Organic hard red wheat. Through a meticulous milling process, both the bran and the germ components are expertly removed, leaving behind the pure endosperm that forms this exquisite white flour. A key characteristic that sets it apart is that it is not enriched with any artificial additives, ensuring a natural and wholesome product for your baking endeavors. This high-protein flour is the very same quality favored by discerning professional bakers worldwide, celebrated for its ability to produce remarkably high, beautifully textured loaves of bread. Simultaneously, it is equally adept at creating incredibly light, airy, and tender baked goods, making it a truly versatile and indispensable kitchen staple. Whether you are baking rustic artisan breads or delicate, chewy cookies like our gingersnaps, this flour is perfectly suited for all your diverse baking needs, promising exceptional results every time. The quality of your flour directly impacts the texture and structure of your cookies, and Bob’s Red Mill consistently delivers excellence.
As a special bonus for my dedicated readers, Bob’s Red Mill is offering a fantastic coupon! Don’t miss this opportunity to stock up on quality ingredients and enhance your own baking adventures. Click HERE to grab yours today!
Crafting Perfection: A Detailed Look at the Gingersnap Baking Process
The journey to these perfect chewy brown butter gingersnaps is a straightforward yet rewarding one. It commences with the careful preparation of the wet ingredients, starring our magnificent brown butter. Once the butter has been browned to a nutty perfection and allowed to cool back to a softened, room-temperature consistency, it is creamed together with both granulated and brown sugars until the mixture is light and fluffy. This essential creaming step is vital for incorporating air, which contributes significantly to the cookies’ wonderfully soft interior. Following this, large eggs are beaten in one at a time, ensuring thorough incorporation and providing the necessary moisture and binding. The final wet ingredients include rich, dark molasses for that classic gingersnap depth, and a touch of bright orange zest, which surprisingly lifts the warm spices, preventing the cookies from tasting too heavy or one-dimensional.
In a separate bowl, the dry ingredients—Bob’s Red Mill organic all-purpose flour, ground ginger, cinnamon, cloves, baking soda, and salt—are whisked together. This critical step guarantees that the spices and leavening agents are uniformly distributed, leading to a consistent flavor and texture in every cookie. Once adequately combined, the dry mixture is gradually folded into the wet ingredients using a stand mixer on low speed. It is paramount to mix only until the ingredients are just combined. Overmixing can overdevelop the gluten in the flour, which can result in tough, rather than perfectly chewy, cookies. Patience here ensures tender results.
After the dough is perfectly mixed, it undergoes a crucial overnight refrigeration period. This chilling process is non-negotiable for achieving truly exceptional gingersnaps. It allows the intricate flavors of the spices and brown butter to meld and deepen, resulting in a more complex and satisfying taste. Additionally, chilling firms up the butter in the dough, which significantly helps prevent the cookies from spreading too much during baking, ensuring they maintain their ideal shape and signature chewy texture. Once adequately chilled, the exciting part begins: baking! While some bakers prefer to roll their ginger cookies in a vibrant mix of red and white sugars for a truly festive aesthetic, I personally lean towards the rustic charm and delightful crunch of raw sugar. Its larger crystals create a beautiful, sparkling exterior and add a satisfying textural contrast that I absolutely adore.
For optimal baking results and effortless cleanup, always line your baking sheets with parchment paper. Once your chilled dough is rolled into uniform 1-inch balls, arrange them on the prepared sheets, ensuring about 2 inches of space between each to allow for proper spreading. Gently flatten each dough ball slightly with the palm of your hand or the bottom of a glass before generously sprinkling the tops with raw sugar. Baking times can vary considerably depending on your specific oven. For instance, in my convection oven, these gingersnaps achieve perfection in just 7.5 minutes, a little less than the standard 9 minutes suggested in many recipes. The golden rule here is to absolutely avoid overbaking. Overbaked gingersnaps will lose their desired chewy texture and become hard. Keep a close eye on them; they should appear puffed and lightly golden around the edges, with a slightly softer center. Once removed from the oven, allow them to cool on the hot baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This brief period on the hot sheet helps them set without becoming brittle.
Make-Ahead & Freezing Tips for Stress-Free Holiday Baking
One of the most valuable attributes of these chewy brown butter gingersnaps is their excellent freezer-friendliness. This characteristic makes them a perfect candidate for strategic make-ahead holiday baking, significantly easing the pressure during the often-hectic festive season. You can effortlessly bake a substantial batch a couple of weeks, or even a month, before your holiday gatherings or events. Once completely cooled to room temperature, arrange them in an airtight container or a heavy-duty freezer bag, using layers of parchment paper to prevent sticking. When the time comes to assemble your beautiful cookie trays or you simply desire a fresh-tasting treat, just remove them from the freezer and allow them to gradually come to room temperature. They will retain their incredible flavor and signature chewy texture, tasting just as delightful as if they were freshly baked, offering you a convenient and delicious solution for holiday entertaining without the last-minute rush.
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Print Recipe
Chewy Brown Butter Gingersnaps
Ingredients
- 2 2/3 cup Bob’s Red Mill all purpose organic flour
- 2 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter browned and brought back to room temperature
- 1 cup granulated sugar
- 1/3 light brown sugar packed
- 2 large eggs at room temperature
- 1/4 cup mild molasses
- 1/2 teaspoon orange zest
- extra sugar for sprinkling I used Sugar in the Raw
Instructions
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For the dough: In a large bowl, whisk together the Bob’s Red Mill all-purpose organic flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set this dry mixture aside to ensure all ingredients are evenly distributed, contributing to a consistent flavor and texture in every cookie.
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Place the unsalted butter in a small, light-colored saucepan over medium-low heat. Cook, stirring frequently, and observe closely as the butter melts, begins to foam, and the milk solids at the bottom of the pan transform into a beautiful golden brown color, releasing a rich, nutty scent. This is your cue! Once the butter has completely melted and achieved this amber hue with its distinctive nutty aroma, immediately remove the pan from the heat to prevent burning. Promptly scrape the browned butter, including all the delicious brown bits, into a small, heatproof bowl and transfer it to the refrigerator to cool. For this recipe, the butter needs to return to room temperature, where it should be solid but soft enough to hold the impression of your finger when pressed. This step is crucial for developing the unique flavor and enhancing the chewy texture of the gingersnaps.
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Add the cooled, softened brown butter and both the granulated sugar and packed light brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 2 minutes, or until the mixture is light and fluffy. This creaming process is essential for incorporating air, which helps create a soft, tender cookie. Next, beat in the large eggs one at a time, ensuring each egg is fully integrated before adding the next. Remember to scrape down the sides of the bowl as needed to guarantee all ingredients are thoroughly combined. Finally, add the mild molasses and orange zest, and beat until they are just combined. Reduce the mixer speed to low and gradually add the whisked dry ingredients, mixing only until they are just incorporated into the wet mixture. Be careful not to overmix, as excessive mixing can overdevelop the gluten in the flour, resulting in tough cookies. Cover the bowl tightly with plastic wrap and place it in the refrigerator to chill overnight, for a minimum of 8 hours. Chilling the dough is paramount for flavor development and for preventing the cookies from spreading too much during baking.
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To Bake: Approximately 30 minutes before you plan to bake, preheat your oven to 350°F (175°C) to ensure it reaches and maintains a consistent temperature. Line a large baking sheet with parchment paper for easy release and cleanup. Take the chilled dough and roll it into uniform 1-inch balls. Using a small cookie scoop can help ensure consistent sizing. Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for proper spreading during baking. Lightly press down on each dough ball with the palm of your hand or the bottom of a glass. Generously sprinkle each top with your choice of sugar; I prefer raw sugar for its rustic look and delightful crunch. Bake for 9 minutes, or until the cookies appear puffed, are lightly golden around the edges, and still feel slightly soft in the center. Keep in mind that baking times can vary significantly depending on your specific oven and its calibration. If you are using a convection oven, you may need to reduce the baking time to approximately 7.5 minutes. The most crucial tip here is to avoid overbaking, as this will prevent your cookies from achieving their signature soft and chewy texture, making them hard instead. Once baked, remove the pan from the oven and allow the cookies to cool on the baking sheet for 5 minutes. This brief cooling period on the hot sheet allows them to set slightly without becoming brittle. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely.
Notes
Achieving Chewiness: The key to soft, chewy gingersnaps is to avoid overbaking them. They should be just set and slightly soft in the middle when removed from the oven. They will continue to firm up as they cool.
Recipe Source: This delightful recipe has been thoughtfully adapted and perfected from Baker by Nature.
Nutrition
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These Chewy Brown Butter Gingersnaps are truly more than just a recipe; they are a delightful invitation to create warm, spicy memories that will linger wonderfully long after the last crumb has been savored. Their impeccable balance of sweet, spicy, and distinctively nutty flavors, coupled with an utterly irresistible chewy texture, elevates them beyond a simple cookie to an instant classic for any holiday table, or indeed, a comforting treat on a crisp evening. I wholeheartedly encourage you to try this recipe for yourself and experience the sheer magic these cookies bring. As you embark on your own holiday baking adventures, I’m curious: what’s your absolute favorite holiday cookie that brings back the most cherished memories for you?
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.