Brown Butter Soft Batch Style Gingersnaps

Brown Butter Soft Batch Style Gingersnaps
You can never have too many dessert recipes, so give Brown Butter Soft Batch Style Gingersnaps a try. This recipe makes 24 servings with 140 calories, 1g of protein, and 6g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up all purpose gold medal flour, baking soda, ground cinnamon, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes. It is a good option if you're following a vegetarian diet.

Instructions

1
Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
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Baking PaperBaking Paper
Baking SheetBaking Sheet
OvenOven
2
Place butter into a small saucepan over medium heat. Melt and cook/stir until browned. Takes a good 5-8 minutes.
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ButterButter
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Sauce PanSauce Pan
3
Remove from heat and let cool for 15 minutes.
4
Place cooled brown butter (ok if it’s still warm) into a stand mixer or large mixing bowl.
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ButterButter
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Mixing BowlMixing Bowl
Stand MixerStand Mixer
5
Add coconut oil, brown sugar, molasses and egg, beating on medium until well combined. Slowly add flour, baking soda, salt, cinnamon and ginger.
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Baking SodaBaking Soda
Brown SugarBrown Sugar
Coconut OilCoconut Oil
CinnamonCinnamon
MolassesMolasses
GingerGinger
All Purpose FlourAll Purpose Flour
SaltSalt
EggEgg
6
Mix until just combined. Dough will be thick.
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DoughDough
7
Roll heaping tablespoons of dough into granulated sugar and place onto prepared baking sheet.
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Granulated SugarGranulated Sugar
DoughDough
RollRoll
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Baking SheetBaking Sheet
8
Place 1 inch apart to allow for spreading.
9
Bake for 10-12 minutes, until baked through.
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OvenOven
10
Remove and let cool on baking sheet for at least 15 minutes before transferring to cooling rack.
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Baking SheetBaking Sheet
Wire RackWire Rack
11
Serve room temperature or chilled.
DifficultyHard
Ready In30 m.
Servings24
Health Score0
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