Brown Butter Gingersnaps Recipes

CHEWY BROWN BUTTER GINGERSNAPS

Steps:

• For the dough: In a large bowl whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt; set aside. Place butter in a small pan over medium-low heat and cook, stirring frequently, when the butter has completely melted and taken on an amber shade. It will have a light nutty scent. Once it's reached this stage remove the pan from heat RIGHT AWAY - taking extra care not to burn it. Scrape butter and any brown bits into a small bowl and transfer bowl to the refrigerator to cool off. When butter has come back to room temperature (it should be solid, but soft enough to hold the impression of your finger when you press it into the top). It is ready. Add butter and sugars to the a stand mixer fitted with the paddle attachment; beat until light and fluffy. (about 2 minutes) Beat in the eggs, one at a time, scraping the sides as needed. Add the molasses and orange zest and beat until combined. Turn the mixer speed to low and slowly fold in the dry ingredients, mixing until combined. Cover bowl with plastic wrap and place in the refrigerator to chill overnight. To Bake: Preheat oven to 350 degrees, 30 minutes prior to baking. Line a large baking sheet with parchment paper.Roll the dough into 1" balls and arrange on prepared sheets, spacing them about 2 inches apart. Lightly press down on each dough ball. Sprinkle each top with raw sugar, and bake, for 9 minutes, or until puffed and lightly golden. Remove pan from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F.
• In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.
• Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.
• With a 2-teaspoon-sized scoop, drop the dough onto a parchment-lined half sheet pan approximately 2 inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.
• Remove from the oven, sprinkle with sanding sugar, if desired, and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

GRANDMA'S GINGERSNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

BROWN BUTTER GINGERSNAPS

Steps:

• Put 6 tablespoons of butter in a saucepan and heat over medium heat. Cook the butter until the foaming and bubbling subsides and the solids start to brown, stirring occasionally. Take the butter off heat and continue to stir until the solids are an even brown (not too dark). If you're afraid of burning the butter, err on the side of caution. Add the remaining 2 tablespoons of butter to stop the cooking. Set aside to cool.
• In a separate bowl, whisk together the flour, spices, lemon zest, baking soda and salt until evenly combined.
• When the butter is cool, stir in the brown sugar, molasses, egg, and vanilla. Whisk to evenly combine. Add the dry ingredients and mix until no streaks of flour remain.
• Preheat the oven to 350 degrees F. Chill the dough for 15 - 30 minutes or until you can handle it without the dough sticking too much to your hands.
• In a shallow bowl, add roughly 1/4 cup of granulated sugar.
• Take roughly 1 1/2 tablespoons of dough and roll it into a ball then roll it in the bowl of sugar to cover. Place on baking sheet. Space the cookies 2 inches apart. Flatten them with the bottom of a drinking glass until they are between 1/4 inch and 1/2 inch thick. For chewy cookies, bake at 350 degrees for 10 - 12 minutes or until the edges are cooked but the center is still soft. Bake longer if you want crispy cookies.
• Transfer to a rack to cool.