It was
snowing outside and I felt like making something that tasted Christmassy (is
that a word?) and this brown butter ginger cookie recipe had been sitting on
the top of my "to try" recipe stack. I've tried a few ginger
cookie recipes and these are my favorite. (My boys and I ate them warm, dunked in ice cold milk.)
Brown Butter Ginger Cookies
3/4 cup butter, browned
1/2 cup sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt
Additional salt for rolling
Brown your butter: Melt
butter in a small/medium saucepan over medium-low heat. It will
melt, then foam, then turn clear golden and finally start to turn brown and
smell nutty. Stir frequently, scraping up any bits form the bottom as you
do. Keep your eyes on it; it burns very quickly after it browns.
Once butter is browned, place in a small bowl. Allow the butter to cool
for a few minutes.
Combine the just warm browned butter
with the sugar in a large bowl. Stir to combine. Add the egg and
molasses and mix well.
Whisk together the remaining
ingredients in another bowl then add to the butter and sugar mixture.
Stir until just combined.
Scoop tablespoon size balls of dough
and roll the dough in your hands to form a ball. Roll the ball in sugar
and place on a baking sheet. Slightly flatten cookies with the bottom of
a glass cup.
Bake at 350 degrees for 10-12 minutes
until puffed and set.
Recipe
from Not Without Salt
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