Brown Butter Ginger Molasses Cookies Recipe

The best ginger molasses cookies with fresh and ground ginger, brown butter, and unsulphured molasses. Chewy, spicy cookies.

– 150 g (about 1 stick plus 3 tablespoons) unsalted butter cold is fine – 1-2 teaspoons fresh minced ginger about a 1 inch piece – 1 teaspoon ground ginger – 1 teaspoon ground cinnamon – ½ tsp fine sea salt – 1 tsp pure vanilla extract – 100 g or ½ cup brown sugar – 100 g or ½ cup granulated sugar plus more for rolling – 100 g or scant ⅓ cup molasse – 1 egg plus 2 egg yolk – 1 tsp baking soda – ½ tsp baking powder – 300 g or 2 ¼ cups all purpose flour




Butter a medium skillet or frying pan. While melting, grate fresh ginger. Keep cooking butter as it melts, sputters, and foams. Milk solids separate into cream-colored and brown bits

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STEP  1 .

When the butter goes quiet, smells nutty, and most of the bits are browned, transfer to a heatproof bowl. After adding ground ginger, let cool 5-10 minutes.

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Black bits in burned butter! You must restart. Whisk sugars, cinnamon, salt, and vanilla into the butter in the bowl.

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Sugar will separate and the mix will be loose, but it will become cohesive and shiny (see video). Mix in molasses. Whisk egg and yolks for 30–45 seconds until combined.

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Mix flour, baking powder, and baking soda until all is incorporated. Put the dough in the fridge for 3–4 hours. Preheat oven to 350 F and line two cookie sheets with parchment.

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Put 1.5–2.5 tablespoons of dough per cookie on pans. Sugar-roll dough balls. Due to spreading, leave an inch around cookies when spacing dough

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The edges should be golden and the cookies puffy and cracked after 10-12 minutes. After cooling on the pan, transfer to a cooling rack

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-243Calories -9gFat -39gCarbs -3gProtein 

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