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
Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
Place butter into a small saucepan over medium heat. Melt and cook/stir until browned. Takes a good 5-8 minutes.
Remove from heat and let cool for 15 minutes.
Place cooled brown butter (ok if it’s still warm) into a stand mixer or large mixing bowl.
Add coconut oil, brown sugar, molasses and egg, beating on medium until well combined. Slowly add flour, baking soda, salt, cinnamon and ginger.
Mix until just combined. Dough will be thick.
Roll heaping tablespoons of dough into granulated sugar and place onto prepared baking sheet.
Place 1 inch apart to allow for spreading.
Bake for 10-12 minutes, until baked through.
Remove and let cool on baking sheet for at least 15 minutes before transferring to cooling rack.
Serve room temperature or chilled.