Brown Butter Ginger Cookies
I posted several pictures of these cookies on my food blog not too long ago, but after tasting another, I couldn't pass up the chance to post the recipe too. These are SO GOOD. They are the perfect combination of soft and chewy. I found the recipe on one of my favorite food blogs,
Desserts for Breakfast. I love her food pictures, and her recipes too. You should spend a little time searching her recipe index!
Brown Butter Ginger Cookies
makes ~5 dozen
5 cups flour
4 tspn baking soda
2 tspn ground cinnamon
1 1/2 Tbspn ground ginger
1 tspn ground cloves
1/2 tspn salt
1 cup (2 sticks) butter
1/2 cup brown butter
2 cups brown sugar
2 eggs
1/2 cup + 2 Tbspn molasses
1 cup chopped crystallized ginger (bigger pieces are better than smaller, IMO)
1. In a bowl, combine flour, baking soda, spices, and salt. Set aside.
2. In a separate bowl, beat the butter and brown sugar until fluffy.
3. Stir the eggs and molasses into the butter mixture.
4. In two stages, gradually add the dry ingredients to the wet. Mix until combined. Stir in chopped ginger
5. Let the dough rest, covered in plastic-wrap, in the freezer for about 20-30 minutes.
6. Preheat oven to 375 degrees F.
7. Remove dough from freezer. Shape the dough into small spheres, about an inch and a half in diameter. Place the dough spheres on silpats, parchment paper, or a greased baking sheet about 2 inches apart. Press down lightly--but only enough to keep the dough spheres from rolling. Do not press the cookies flat!
8. Bake for 10-12 minutes until firm.
Enjoy!