Gingerbread Cookies with Brown Butter Frosting
Prep time
Cook time
Total time
Soft and delicious, this gingerbread cookie is topped with browned butter frosting for a festive holiday cookie!
Recipe type: Cookies
Serves: 12
  • 4 ounces butter (1/2 cup) or 1 stick
  • 3¾ ounces brown sugar (1/2 cup)
  • 1 whole egg
  • 1 teaspoon pure vanilla
  • 3 ounces molasses (1/4 cup) *I use Grandmas molasses
  • 1 Tablespoon dutch cocoa
  • 6¾ ounces unbleached flour (1½ cup) * I use King Arthur all purpose
  • ¾ teaspoon baking soda
  • 1 teaspoon ginger
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon salt
  • *(additional ½ cup sugar to roll cookies in prior to baking)
  • 4 ounces butter ( ½ cup or one stick)
  • 12 ounces powdered sugar (3 cups)
  • 6 Tablespoon milk or light cream
  • 1 teaspoon pure vanilla
  1. Cream softened butter and brown sugar.
  2. Add egg and vanilla and beat until combined.
  3. Mix in molasses, dough may be a bit curdled looking, it's ok.
  4. Mix in dry ingredients including flour, cocoa, baking soda, salt, cinnamon, ginger and nutmeg.
  5. Chill dough 30 minutes. Preheat oven to 350 degrees.
  6. Scoop dough using an ice cream scoop or cookie scoop or use approximately 2 Tablespoons.
  7. Roll dough balls in white sugar and place on silpat baking sheet or cookie sheet lined with parchment paper or spray baking sheet lightly with a cooking spray.
  8. Bake 350 degrees for 14 minutes
  9. Cool cookies then frost with browned butter icing. Top with sprinkles as desired.
  11. Using a small saucepan, cook butter on medium low heat for 3 to 5 minutes until it starts to brown. The melted butter will foam and bubble, watch carefully for the browning on the bottom to occur.
  12. Then remove from heat, cool for about 5 minutes and pour over confectioner's sugar in a mixing bowl. Add milk and vanilla and beat until spreading consistency. Add more or less milk depending on how thick you want your frosting.
Recipe by Country Cupboard Cookies at