Brown Butter Ginger Molasses Cookies
This easy recipe for Brown Butter Molasses Ginger Cookies is a delicious twist on a classic gingersnap. These cookies are chewy in the middle, crispy on the outside, with a mild spice and intense buttery flavor. The ultimate holiday cookies!
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My husband and his family love ginger cookies, but they're not something I grew up eating. I've come to love them though, and this recipe is now a Christmas essential in our house!
It took me a few years to perfect this one, but now it's something I make over and over, and is truly one of the best cookie recipes for the holidays.
The addition of brown butter adds such an amazing flavor that really makes this recipe stand out.
It has just the right amount of ginger flavor, and the cookies get rolled in sugar before baking for a crackly top with a delightful crunch.
These really are the best cookies! It's one of our family favorites and is bound to be one of yours too!
Want more Christmas cookie recipes? Try my classic Italian Pignoli Cookies, rich Chocolate Espresso Shortbread Cookies, or these sweet and salty Chocolate Dipped Peanut Butter Cookies.
Why This Recipe Works
- Perfectly spiced with just the right amount of molasses makes them chewy without being bitter.
- The brown butter enhances the richness of the cookie and makes it taste extra special.
- Rolling in sugar before baking gives them an incredible crackly texture with crisp edges and a gooey center.
Ginger Molasses Cookie Ingredients
Warm Spices - Ground ginger, cinnamon and cloves give these cookies their signature taste. Make sure your spices are fresh for the best warm spice flavor.
Molasses - A dark, thick syrup made from sugarcane that adds a rich sweetness and chewy texture. Look for unsulphured molasses in the baking section of the grocery store, it provides deep sweetness without bitterness. Blackstrap molasses can be used for stronger, slightly bitter flavor if preferred.
Coarse sugar - Rolling the cookie dough balls in coarse sugar gives a crunchy coating and beautiful sparkle, but granulated sugar also works if that's what you have on hand.
Butter - Use unsalted butter for better control of seasoning. Browning it adds nutty, caramelized notes that set these apart from traditional gingerbread cookies.
Vanilla extract - A splash of pure vanilla extract or homemade vanilla extract adds depth and enhances the other flavors.
Kosher Salt - I use Diamond brand Kosher salt, which is less salty than other types. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Saucepan
- Stand mixer with paddle attachment
- Mixing bowls
- Measuring cup and spoons
- Small bowl
- Sheet pan or baking sheet
- Parchment paper
- Wire rack
How to Make Chewy Ginger Molasses Cookies
- Melt the butter in a small saucepan over medium heat. Swirl it around and keep a close eye on it as it sizzles, foams, and eventually begins smelling nutty and turning golden brown.
- Remove it from the heat, then use a rubber spatula to scrape it into the bowl of a stand mixer (or any medium-large bowl if using a hand mixer). Be sure to scrape out every last bit of browned solids that may be stuck to the bottom of the pan, that's where all the flavor is!
- Allow the butter to sit at room temperature until it becomes solid, but still soft, about an hour or so. You can speed this up in the refrigerator, but you'll need the butter back at room temperature before continuing.
Pro Tip: You can make the brown butter ahead to save some time on the day you're planning on baking the cookies.
- Preheat the oven to 350°F. Whisk together the flour, ground ginger, cinnamon, cloves, baking soda and salt in a medium bowl.
- Once the butter is solid, beat it over medium speed until light and fluffy, about 2 minutes.
- Add the sugar and continue beating for another 2 minutes. Add the egg, molasses, and vanilla, then mix for another minute until combined.
- Add half of the dry ingredients, then mix on low speed until just combined. Add the rest and mix until the dough is uniform. Don't over-mix or the cookies can become tough.
- Pour coarse sugar into a small bowl. Scoop out 2-tablespoon-sized cookie dough balls, then roll them in the sugar to coat.
- Place them on a sheet pan lined with parchment paper, leaving about 2 inches between each. For a flatter cookie, press down slightly before baking; for rounder cookies, leave as is.
- Bake for 10-12 minutes, depending on your oven and preferred texture.
Pro Tip: Cookies baked for less time will be softer and chewier, while those baked longer will be more crisp.
Tips for Making Chewy Gingers Cookies
- Do not overbake the cookies to maintain a chewy, gooey center.
- Do not skip browning the butter, this is what sets the recipe apart from other ginger cookies! Make sure the butter is browned but not burnt for the best depth of flavor.
- Use a wire rack to cool completely for the best texture and crisp edges.
- Mix the wet ingredients and dry ingredients gently, and do not overmix to avoid tough cookies.
Variations
- Add chopped candied ginger for extra spicy flavors and chewy bits.
- Replace vanilla extract with vanilla bean paste for deeper vanilla flavor.
- Sprinkle flaky salt on top before baking for sweet-salty contrast.
- Use dark brown sugar for more caramel notes and richer color.
- Dip half of each cookie in melted white chocolate or dark chocolate for a festive finish and beautiful presentation!
Serving Suggestions
Serve these chewy ginger molasses cookies with an assortment of other holiday treats like cozy Chai Snickerdoodles, buttery Cinnamon Toast Cookies or zesty Grapefruit Shortbread.
For the best cookie platter, add a few Chewy Chocolate Chip Cookies or crisp Meyer Lemon Pistachio Sandwich Cookies and enjoy them with a mug of tea or a hot toddy, hot cocoa, hot buttered rum or mulled wine for the perfect cozy evening.
How to Store and Reheat
Store completely cooled cookies in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 5 days.
For longer storage, place in a freezer bag with a slice of bread to help retain moisture.
If they lose some chewiness, warm them for an extra minute in a low oven to revive their texture. The chewy interior and crispy edges stay perfect even after freezing and thawing at room temperature.
FAQs
Yes, you can prepare the cookie dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 3 days, or freeze for up to a month.
Blackstrap molasses is darker and more bitter, while unsulphured molasses gives a smoother, balanced flavor that's ideal for chewy ginger cookies.
The butter might have been too warm or there was too little flour. Chill the dough and measure your cup of flour correctly for best results.
Avoid overbaking, and store them in an air-tight container at room temperature. Adding a slice of bread inside helps keep them soft longer.
Absolutely. Mix at medium speed and scrape the bowl regularly to ensure the dough is evenly incorporated for the best chewy cookies.
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Chewy Ginger Cookies with Brown Butter
Ingredients
- ¾ cup unsalted butter (12 tablespoons or 1 ½ sticks)
- 2 cups all purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 pinch cloves
- 1 teaspoon baking soda
- ¾ teaspoon Kosher salt
- 1 ¼ cups granulated sugar
- 1 egg
- 2 tablespoons molasses
- 2 teaspoons vanilla extract
- ⅓ cup coarse sugar such as Demerara or Sugar in the Raw or granulated sugar
Instructions
- Melt butter in a small saucepan over medium heat. Swirl it around and keep a close eye on it as it sizzles, foams, and eventually begins smelling nutty and turning golden brown. Remove it from the heat, then use a rubber spatula to scrape it into the bowl of a stand mixer (or any medium - large bowl if using a hand mixer). Be sure to scrape out every last bit of browned solids that may be stuck to the bottom of the pan - that's where all the flavor is!
- Allow the butter to sit at room temperature until it becomes solid, about an hour or so. You can speed this up in the refrigerator, but you will need the butter to be at room temperature before continuing with the recipe.
- In the meantime, whisk together the flour, ginger, cinnamon, cloves, baking soda and salt in a medium bowl. Set aside. Preheat the oven to 350℉.
- Once the butter is solid, beat it over medium speed until light and fluffy, about 2 minutes. Add the sugar and continue beating for another 2 minutes. Add the egg, molasses and vanilla, then mix for another minute until combined.
- Add half of the dry ingredients, then mix to just combine, then add the rest and mix until all of the flour is absorbed and the dough is uniform. Don't over-mix or it will make the cookies tough.
- Pour coarse sugar into a small bowl. Scoop out ~2 tablespoon sized balls of dough, then roll them in the sugar to coat. Place on a sheet pan lined with parchment paper, leaving about 2 inches between each. For a more flattened cookie, like the ones in my photos, press down on the cookies to flatten just a bit. Otherwise, leave them as is (they will still spread but will be slightly more rounded).
- Bake for 10-12 minutes, depending on your oven and how you like them. Cookies baked for less time will have a softer, chewier texture and those baked longer will be crispier.
Notes
- Do not overbake the cookies to maintain a chewy, gooey center.
- Do not skip browning the butter, this is what sets the recipe apart from other ginger cookies! Make sure the butter is browned but not burnt for the best depth of flavor.
- Use a wire rack to cool completely for the best texture and crisp edges.
- Mix the wet ingredients and dry ingredients gently, and do not overmix to avoid tough cookies.
Everyone that tried these cookies loved them!! I’ll definitely be making these again. I would suggest to flatten them a bit before baking though.
I'm so glad to hear they were loved by all!! Yes, flattening is important if you want them flat versus more round. They're tasty both ways, just a preference. Thanks for your review! 🙂
Hi! They turned out delicious! I froze half the batch…. What should I do when baking the frozen ones? Let them thaw or bake frozen just for longer? Same temp?
Thank you!
I'm so glad you loved them! Bake right from frozen, same temp, 350, just tack on a few more minutes to the cook time depending on how crisp you like them. Hope this helps - enjoy!
Absolutely delicious!! Immediately brought me into a cozy fall fireplace, spices roaming through the air, laughter and warmth all around! I cut the sugar to 225g, which was perfect for those who have a not-too-sweet palate! Sending these to friends as autumn approaches - super excited for their reaction! I'm in loooove with these cookies 🙂
I'm so happy you love the recipe!! It's good to know you can cut the sugar back without any issues, sometimes it can affect the texture. Thanks for leaving a review!
I accidentally wasn't paying attention and added an extra cup of sugar (totally my fault!) but this recipe is AMAZING. Brought them to a movie night with friends and served them at a wine night too and everyone loved them! The brown butter really adds a lovely flavour and I can't wait to try this recipe again with the correct amount of sugar haha
So glad you loved the recipe even with the extra sugar!
What is the approximate yield for this recipe??
2 dozen!
I will be trying this recipe next Sunday.
Yes!! Let me know how they are!
I have special plans for these cookies.
Can't wait to hear what!