Here they are… the chewiest, moistest, yummiest, spiciest, most delicious (I ran out of “est”s), browned butter molasses cookies ever.
I tossed out my Christmas baking list and made two big batches of these in the last two days. They are that good!
Oh you guys. I’m sorry this recipe is coming so late today. I tried so hard to get it done last night, but my computer decided it hated me, right about when I needed it most.
So, it became wine-o’clock and time for netflix until my frustration wore off. A little wine and a good night’s sleep does wonders for a computer-induced bad attitude!
I had to hide these from myself because I just. couldn’t. stop. eating them. Tomorrow, I will be filling my belly with as many as I want (there are no calories on Christmas, right? And since we celebrate mostly on Christmas Eve, that’s when I start un-counting!). :o)
If you’re still trying to think of one more cookie to fill your cookie trays this year, make these!
I really think you will love them, and that one extra little step of browning the butter is so worth it. You will never want to go back to plain old gingerbread cookies again!
- 1 cup butter
- 4 cups flour
- 4 teaspoons baking soda
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 1/2 cup coconut oil
- 2 cups firmly packed brown sugar
- 1/2 cup dark molasses
- 2 large eggs
- 1/2 cup sugar, for rolling
In a medium skillet (light colored, like stainless steel, makes it a bit easier, but not necessary), melt the 2 sticks of butter over medium heat, stirring occasionally, until the butter foams and then starts to brown and smell very fragrant.
(Watch carefully once the butter starts to foam... it can go from golden to burnt very quickly!)
As soon as the butter is full of browned bits and smells very fragrant and caramel-y & nutty, pull it off the heat and pour it into a bowl. Set the bowl in the fridge to cool back down for about 10-15 minutes.
While the browned butter is cooling, preheat the oven to 350ºF and line some baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, salt & pepper (yes, pepper... Trust me!); Set aside.
In a large mixer bowl, combine the coconut oil, brown sugar, molasses and the cooled off browned butter. Mix until combined, and then add in the eggs and mix until very smooth.
Dump in the flour mixture and mix until just well combined. Place the dough in the fridge to chill for 15-30 minutes while you preheat the oven to 350ºF and line some baking sheets with parchment (and have a cup of coffee!).
Dump the 1/2 cup sugar onto a smallish plate or bowl. Scoop the cookie dough (using a small scoop, or about 1 tablespoon) and roll each ball in the sugar.
Place on the cookie sheets, about an inch or so apart to allow for spreading, and then bake for about 9-12 minutes, until the cookies are crackly and set.
Let the cookies cool on the baking sheets for a few minutes (until you can handle them without them falling apart!) before transferring to cooling racks to cool completely.
Store in an airtight container in the freezer if you are not going to eat them all right away.