Everyone loves a soft cookie, and these gingersnaps deliver by using coconut oil combined with rich and nutty brown butter. They have just the right amount of ginger, and they really shine when rolled in the sugar – hope you enjoy!
Soft Brown Butter Gingersnaps
- ½ cup unsalted butter
- ¼ cup softened or melted coconut oil (I used Grace Organic Coconut Oil)
- 1 cup light brown sugar, packed
- ¼ cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ¼ cup granulated sugar
Preheat oven to 350oF and line two baking sheets with parchment paper.
Melt butter in a small saucepan over medium heat. Continue to stir until browned, careful not to let it burn (read this for help). Remove from heat and let cool for 15 minutes.
Pour brown butter into stand mixer or large mixing bowl and add coconut oil, brown sugar, molasses, and egg; mix until well combined.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and ginger. Gradually add into the batter, mix until just combined.
Sprinkle granulated sugar on a piece of wax paper or a plate and roll heaping tablespoons of dough in it. Place coated dough on prepared baking sheets 1 inch apart and bake for 10-12 minutes. Remove and let cool on baking sheets for at least 15 minutes before transferring to cooling rack.
Source: Picky Palate