Brown Butter Ginger Cookies

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