Ingredients with Measurements:
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup molasses
- 2 eggs
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a medium saucepan, melt the butter over medium heat. Cook the butter, stirring occasionally, until it turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool.
3. In a large mixing bowl, cream together the cooled brown butter and brown sugar until light and fluffy.
4. Beat in the molasses and eggs until well combined.
5. In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly browned.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 36 cookies
Nutritional information:
Calories: 140
Fat: 7g
Carbohydrates: 18g
Protein: 2g
Sodium: 80mg
Sugar: 9g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the added salt to 1/4 teaspoon.
- If you don't have molasses, you can use honey or maple syrup instead.
Variations:
- Add 1/2 cup of chopped crystallized ginger to the dough for extra ginger flavor and texture.
- Roll the dough balls in coarse sugar before baking for a sparkly finish.
- Use cookie cutters to cut the dough into festive shapes.
Tips and tricks:
- Make sure the brown butter has cooled completely before using it in the recipe.
- Don't overmix the dough or the cookies will be tough.
- For a softer cookie, bake for 10 minutes. For a crisper cookie, bake for 12 minutes.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a 350°F (180°C) oven for 5 minutes.
Presentation ideas:
Arrange the cookies on a festive platter or cookie tin.
Garnishes:
Dust the cookies with powdered sugar or drizzle with melted white chocolate.
Pairings:
Serve the cookies with a cup of hot cocoa or spiced cider.
Suggested side dishes:
Serve the cookies with a fruit salad or cheese plate.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or water at a time until it comes together.
- If the cookies spread too much, chill the dough for 30 minutes before baking.
- If the cookies are too thick, flatten them slightly with the palm of your hand before baking.
Food safety advice:
- Make sure the eggs are fresh and the butter is properly cooked to avoid foodborne illness.
- Wash your hands and surfaces thoroughly before and after handling raw dough.
Food history:
Gingerbread has been enjoyed for centuries, dating back to ancient Greece and Rome. The tradition of making gingerbread houses and cookies during the holidays became popular in Germany in the 16th century.
Flavor profiles:
The brown butter adds a nutty, caramel flavor to the cookies, while the ginger, cinnamon, and cloves provide warm, spicy notes.
Serving suggestions:
Enjoy these cookies with a glass of milk or a cup of tea for a cozy treat during the holidays.
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Taste: Sweet, Spicy, Rich, Nutty, Caramelized