Brown Butter Triple Ginger Molasses Cookies
Servings: 36 cookies (about 2 1/2 inch diameter)
Calories: 75kcal
Print Recipe
Ingredients
- 150 g unsalted butter
- 50 g egg room temperature, from 1 large size egg
- 75 g crystallized ginger cut into 1/4-inch dice
- 2 Tbsp fresh ginger grated
- 204 g all-purpose flour
- 1 ½ tsp baking soda
- ⅜ tsp fine sea salt
- 1 tsp ground ginger
- ¾ tsp ground cinnamon
- ⅜ tsp ground cloves
- 100 g sugar
- 60 g light molasses not backstrap molasses
Instructions
Brown the butter:
- Place the butter on a pan over medium-low heat and let it melt and then continue to cook over medium-low heat until it starts to foam and you'll start seeing brown bits start to form and smell nutty. Stir and immediately remo. You will get roughly about 114-120 grams (about 1/2 cup) of brown butter. Let it cool down to about 80 F/27 C before using
Prepare the cookie dough:
- Combine flour, baking soda, salt, ground ginger, ground cinnamon, and ground cloves in a mixing bowl
- Add the browned butter, sugar, molasses, and eggs to another mixing bowl. Whisk until thick and emulsified.
- Add the flour mixture, grated ginger, and diced crystallized ginger into the butter mixture and fold until combined and form a soft dough
Chill the dough: (do not skip)
- Place the dough on a piece of cling wrap and wrap over it and pat it slightly into a disc and chill in the fridge for at least 1 hour or up to 24 hours
When ready to bake the cookies:
- Preheat the oven to 375 F (190 C) for a conventional oven. Please lower the temperature by 20 F/ 15 C for a convection oven. Position the rack in the middle of the oven
- Line 2 to 3 large baking sheet with parchment paper
- The dough is easy to work with now that it is chilled. Portion the dough into about 18 grams (about 1 tablespoonful).
- Roll it into a dough ball
- Roll the dough ball in the pearl sugar, lightly press so the sugar stick to the dough
- Place about 1 1/2 inch apart. Depending on the size of your baking pan, you may be able to fit in 18 cookies per pan
Baking:
- Place the pan on the positioned rack. I recommend baking one pan at a time for the best results. Keep the other pan chilled in the fridge while waiting
- Bake for 4 minutes and rotate the pan and then bake for another 4-5 minutes. The edges should be set, but the center still appears soft, a bit undone, and puffy. This will flatten and crackle as it cools down
Cooling:
- Set the pan on a cooling rack and let the cookies cool down for 5 minutes and then cool on the rack completely
Nutrition
Calories: 75kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 74mg | Potassium: 36mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 112IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 0.4mg
