Soft Gingerbread Cookies with Brown Butter Frosting

Name: Soft Gingerbread Cookies with Brown Butter Frosting
Prep time: 40 min
Total time: 1 h
Yield: 50 cookies
Ingredients: Cookies; 2/3 cup Land O Lakes® Unsalted Butter softened; 3/4 cup firmly packed brown sugar; 1/3 cup molasses; 1 large Land O Lakes® Egg; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; Frosting; 1/2 cup Land O Lakes® Unsalted Butter softened; 2 cups powdered sugar; 1/2 teaspoon vanilla extract; 2-3 tablespoons milk; Gold sugar, for decorating if desired

Soft, spiced gingerbread cookies made from scratch and finished with rich brown butter frosting. Perfect for holiday baking and decorating fun!

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40 min

Prep Time

1 hr

Total Time

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Ingredients

²/₃ cup Land O Lakes® Unsalted Butter, softened

³/₄ cup firmly packed brown sugar

¹/₃ cup molasses

1 large Land O Lakes® Egg

1 teaspoon vanilla extract

2 ¹/₂ cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking soda

¹/₂ teaspoon baking powder

¹/₂ teaspoon salt

Frosting

¹/₂ cup Land O Lakes® Unsalted Butter, softened

2 cups powdered sugar

¹/₂ teaspoon vanilla extract

2-3 tablespoons milk

Gold sugar, for decorating if desired

How to make

STEP 1

Heat oven to 375°F.
STEP 2

Melt 2/3 cup butter over low heat, stirring constantly, in 3-quart saucepan. Stir in brown sugar and molasses until well combined. Remove saucepan from heat. Stir in egg and 1 teaspoon vanilla until well mixed. Stir in remaining cookie ingredients until well combined.
STEP 3

Drop dough by rounded teaspoonfuls, 2 inches apart, onto parchment-lined cookie sheets. Bake 6-8 minutes or until edges are set. Cool cookies on cookie sheets 1 minute; remove to cooling rack. Cool completely.
STEP 4

Melt 1/2 cup butter over medium heat in 1-quart saucepan, swirling butter in pan to ensure even cooking. Butter will begin to foam; watch closely. Butter is browned when deep golden brown and milk solids appear in bottom of pan. Remove from heat; transfer to heat-proof large bowl, making sure to scrape all brown bits into bowl. Cover; refrigerate until cooled.
STEP 5

Add powdered sugar and 1/2 teaspoon vanilla to cooled browned butter. Beat until well combined. Add milk, 1 tablespoon at a time, beating between each addition, until desired consistency is reached.
STEP 6

Spread center of each cookie with generous teaspoonful of frosting. Decorate with gold sugar, if desired.

Tip #1

Blackstrap molasses may be substituted for the mild molasses for a more intense flavor.

97 Calories

4 Fat (g)

15 Cholesterol (mg)

77 Sodium (mg)

14 Carbohydrates (g)

0 Dietary Fiber

1 Protein (g)

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