Contents

Irresistible Chewy Brown Butter Gingersnaps: Your Ultimate Holiday Cookie Recipe

Unlock the magic of holiday baking with these soft, chewy brown butter gingersnaps that will have everyone, especially your kids, reaching for more from the cookie jar.

As the holiday season draws near, certain scents instantly transport us to cherished memories and festive cheer. For many, the warming aroma of cinnamon, the spicy kick of ginger, and the comforting note of clove evoke images of cozy evenings, twinkling lights, and joyful gatherings. These are the quintessential fragrances that signal it’s time to “deck the halls” and, more importantly for me, get into the kitchen for some serious holiday baking.

The Heartwarming Tradition of Holiday Baking

Baking for the holidays isn’t just a hobby for me; it’s a cherished annual tradition, arguably my favorite part of the entire season. The festivities truly kick off the week of Thanksgiving, a time I affectionately call “pie week.” During this intense but incredibly rewarding period, I dedicate myself to crafting an array of pies for both sides of our extended family. In recent years, my baking passion has even led me to take orders from friends, culminating in a record of 21 pies last year! While some might think it’s a bit crazy, the truth is, I absolutely adore it. There’s an unparalleled joy in creating something delicious from scratch and knowing it will bring smiles to so many faces.

Once Thanksgiving celebrations wind down, my focus shifts to meticulously planning the much-anticipated holiday cookie trays. These trays are a culinary canvas, always featuring beloved staples that families have come to expect: classic Almond Raspberry Thumbprints, delightful Peanut Butter Kisses, decadent Candy Bar Fudge, and light, airy Coconut Macaroons. However, each year, I make it a point to introduce something new and exciting. This year, I stumbled upon a recipe that is truly a game-changer – a keeper for sure!

The Secret to Unforgettable Gingersnaps: Brown Butter Magic

This year’s star addition to the holiday baking repertoire is a recipe for Chewy Brown Butter Gingersnaps that perfectly captures all those classic holiday flavors. What makes these particular gingersnaps so extraordinary? It’s the delightful combination of familiar spices with the unparalleled depth that browned butter brings. The simple act of browning butter transforms it, developing a rich, nutty aroma and a complex caramel-like flavor that elevates these cookies from good to absolutely phenomenal. The result is a soft, chewy ginger snap so incredibly delicious, my kids can barely keep their hands off them!

The journey to discovering this amazing gingersnap recipe began with a simple, yet crucial, ingredient: a bag of high-quality flour. For consistent and excellent baking results, the foundation of your ingredients truly matters. This recipe truly shines with the use of premium flour.

The Foundation: Bob’s Red Mill Organic Unbleached All-Purpose White Flour

In the world of baking, the quality of your flour makes a tangible difference. For these exceptional chewy brown butter gingersnaps, I highly recommend using Bob’s Red Mill Organic Unbleached All-Purpose White Flour. This flour is meticulously milled from organic hard red wheat, ensuring a superior base for your baked goods. Unlike some flours, it’s unbleached and not enriched with any additives, allowing the natural goodness of the wheat to shine through.

Professional bakers often rely on high-protein flour for its versatility and consistent results, and this Bob’s Red Mill offering is no exception. It’s adept at producing tall, well-textured loaves of bread, yet equally capable of yielding light, airy, and tender baked goods like our gingersnaps. This kitchen staple is an incredibly versatile choice, perfect for a wide range of baking needs, and contributes significantly to the delightful chewiness and structure of these cookies.

Crafting Your Perfect Chewy Brown Butter Gingersnaps

The baking process for these gingersnaps is surprisingly straightforward, but a few key steps ensure that perfect chewy texture and rich flavor. It all begins with browning the butter – a simple technique that yields incredible flavor rewards. As the butter melts and transforms, it develops a beautiful amber hue and that distinct, nutty fragrance that is truly intoxicating. This browned butter forms the aromatic base of our wet ingredients, which are then creamed together with sugars until light and fluffy.

Separately, the dry ingredients – including that fantastic Bob’s Red Mill flour and our holiday spice blend of ginger, cinnamon, and cloves – are gently whisked. Once the wet ingredients are perfectly combined, the dry mixture is gradually incorporated into the mixer, ensuring everything is just combined without overmixing. Overmixing can lead to tough cookies, and we are aiming for ultimate chewiness!

The Art of Chilling and Sugaring

Once the dough is prepared, patience becomes a virtue. Refrigerating the dough overnight is a crucial step that allows the flavors to meld beautifully and the butter to firm up, contributing significantly to the cookies’ final texture. This chilling period prevents the cookies from spreading too much in the oven, ensuring they maintain their delightful chewiness.

The next day, the real fun begins! Scoop and roll the chilled dough into uniform balls. For an extra touch of sparkle and a subtle crunch, I love to roll these ginger cookies in raw sugar. While red and white sugars can add a festive touch, there’s something about the rustic elegance and coarser texture of raw sugar that truly enhances the gingersnap experience. It gives them a beautiful, glistening finish that’s just perfect for holiday presentation.

Baking for that Perfect Chewy Texture

When it’s time to bake, line your baking sheets with parchment paper for easy cleanup and to prevent sticking. Gently press each dough ball down slightly before sprinkling generously with your chosen sugar. Baking time is critical for achieving that signature chewy texture. In my convection oven, these cookies bake to perfection in about 7 1/2 minutes, slightly less than the 9 minutes the original recipe calls for. The golden rule for chewy gingersnaps is simple: do not overbake them! Overbaking will result in a crispier cookie, which is delicious in its own right, but not what we’re aiming for with these soft, chewy delights.

These chewy brown butter gingersnaps also make excellent freezer cookies. You can bake a large batch a couple of weeks before the holiday rush, store them, and simply take them out to thaw and arrange on your holiday trays when you’re ready. This little trick saves precious time during busy festive periods, allowing you to enjoy the celebrations without last-minute baking stress.

Chewy Brown Butter Gingersnaps

Soft and chewy brown butter gingersnaps will have your kids reaching their hand in the cookie jar time and time again.

Prep Time: 15 mins

Cook Time: 30 mins

Additional Time: 8 hrs (for chilling dough)

Total Time: 8 hrs 45 mins

Cuisine: American

Keyword: Chewy Brown Butter Gingersnaps, Holiday Gingersnap Recipe, Brown Butter Cookies

Servings: 24 cookies

Calories: 126 kcal per serving

Author: Michaela Kenkel

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 cup light brown sugar, packed
2 large eggs, at room temperature
1/4 cup mild molasses
1/2 teaspoon orange zest
Extra raw sugar for sprinkling (e.g., Sugar in the Raw)

Instructions

For the dough: In a large bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set this dry mixture aside.
Place the unsalted butter in a small, light-colored pan over medium-low heat. Cook, stirring frequently, until the butter is completely melted and has taken on an amber shade. You will notice a light nutty scent. As soon as it reaches this stage, immediately remove the pan from the heat to prevent burning. Scrape the browned butter and all the lovely brown bits into a small bowl and transfer it to the refrigerator to cool. The butter is ready when it has returned to room temperature (it should be solid but soft enough to leave an impression when pressed with your finger).
Add the cooled browned butter and both sugars (granulated and brown) to a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is light and fluffy, usually about 2 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl as needed to ensure everything is well incorporated. Stir in the molasses and orange zest, beating until fully combined. Reduce the mixer speed to low and gradually fold in the reserved dry ingredients, mixing until just combined. Do not overmix. Cover the bowl tightly with plastic wrap and place it in the refrigerator to chill overnight.
To Bake: Preheat your oven to 350 degrees F (175 degrees C) about 30 minutes before you plan to bake. Line a large baking sheet with parchment paper. Roll the chilled dough into 1-inch balls and arrange them on the prepared baking sheets, spacing them approximately 2 inches apart. Lightly press down on each dough ball to flatten slightly. Sprinkle the top of each cookie generously with raw sugar. Bake for 9 minutes, or until the cookies are puffed and lightly golden around the edges. If using a convection oven, you may need to reduce the baking time to around 7 1/2 minutes. Remember, avoid overbaking to maintain their chewy texture. Remove the pan from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

If you are using a convection oven, you may need to reduce the baking time. In my convection oven, I found 7 1/2 minutes to be perfect. Be careful not to overbake the cookies, or they will lose their signature chewiness. Recipe adapted from Baker by Nature.

Nutrition

Embrace the Holiday Spirit with These Gingersnaps

These Chewy Brown Butter Gingersnaps are more than just a cookie; they’re a taste of holiday tradition, elevated by the rich, nutty notes of browned butter. Whether you’re baking for your family, preparing festive cookie trays for friends, or simply enjoying a sweet treat with a cup of tea, these gingersnaps are sure to become a beloved part of your holiday season. Their soft texture, warm spices, and irresistible flavor make them a perfect addition to any festive gathering.

I encourage you to try this recipe and experience the joy of homemade holiday baking. It’s a simple pleasure that creates lasting memories and delicious moments. What’s your absolute favorite holiday cookie? Share your traditions and treats in the comments below!

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.