Notes of caramel, molasses, and fragrant spice make these brown butter ginger molasses cookies a standout for cookie exchanges and holiday gatherings. With ground and candied ginger, plus cinnamon, nutmeg, and black pepper, these cookies are super flavorful, balanced, and oh-so-delicious.
Recipe adapted from Sohla El-Waylly for The New York Times.
- 16 tablespoons unsalted butter
- 3 tablespoons peeled, finely grated fresh ginger
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly ground black pepper
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt (I used Diamond Crystal – reduce by half if using another salt)
- 1 cup brown sugar
- 3 tablespoons unsulphured molasses
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 3 tablespoons finely chopped candied ginger
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Place butter in a medium-sized saucepan and set over medium heat. Stirring often, melt butter, let it froth up and then recede. At this point the milk solids in the butter will begin to turn golden. Remove from heat just as they edge golden brown. Remove pan from heat and carefully stir in the fresh ginger. Set saucepan in the fridge for 20 minutes.
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Remove saucepan from the fridge. Stir in the spices, salt, sugar, molasses, vanilla, and baking soda. Scrape mixture into the bowl of a stand mixer fitted with a paddle attachment or into a mixing bowl and use a handheld mixer. With mixer on medium, beat in the egg until mixture is pale and frothy. Switch speed to low and fold in the flour, scraping down the sides as needed and mixing just until combined. Fold in the candied ginger, mixing just until combined.
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Turn dough out onto a sheet of plastic wrap. Flatten into a disc, wrap tightly, and chill in the fridge 2 hours or overnight.
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When ready to bake, preheat oven to 375 degrees F. Line two large baking sheets with parchment.
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Use a 2 tablespoon sized cookie scoop to measure the dough. Roll dough into a sphere, set in the sugar bowl, and toss to coat. Arrange on cookie sheet, allowing 4 inches between cookies. Chill dough in the fridge for 10 minutes.
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Bake cookies 10 minutes, remove from oven, and cool on cookie sheet 10 minutes. Use a spatula to move them to a wire rack to cool completely.
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These cookies are best eaten the day they’re baked but they’re still delicious after a day or two.