Soft Ginger Cookies with Brown Butter

These soft ginger cookies with brown butter are what happens when masala chai
meets a brown butter chocolate chip cookie. You’ve got to try this!

Servings: 36 cookies

Author:

4, 30

Course:

Dessert Tea Time

Cuisine:

American pakistani

Instructions

1 Melt 3/4 cup butter in a skillet over medium heat while stirring occasionally
until the butter darkens in color and solids begin to form at the bottom.
Butter will give off a sweet, toffee like fragrance when it’s ready. Remove
from heat and transfer to a heat proof bowl to come to room temperature.
2 Chill brown butter for 20 minutes in freezer to solidify, then remove from
freezer and bring to room temperature before proceeding.
3 Using a hand or stand mixer, cream butter (about 10 seconds.)
4 Add 1/2 cup white sugar and 1/2 cup firmly packed brown sugar and beat until
light and fluffy.
5 Add shakkar, egg, vanilla and lemon zest (if using). Beat well, scraping down
the sides as needed.
6 Gradually add in the dry ingredients on low speed until just combined. It will
be crumbly.
7 Using your hands, work the dough until it forms a smooth ball. Cover dough in
plastic and chill in the fridge for at least two hours (preferably overnight.)
8 After the dough has chilled, it will be extremely hard. Take it out of the
fridge and leave it at room temperature until it is easy to manipulate it and
roll it into balls. Towards the end of this thawing period, preheat your oven
to 350°F or 176°C and line baking sheet with parchment paper or a nonstick
baking mat.
9 Shape dough into 1 inch balls, roll in sugar and place on baking sheet about 2
inches apart. Bake for 10 minutes until the edges turn brown. Allow to cool
for 2 minutes on baking sheet then transfer to wire rack to cool completely.

Soft Ginger Cookies with Brown Butter

Course:

Cuisine:

🧂 Ingredients

Instructions

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