Brown Butter Ginger Cookies | Cook for Your Life

Home › Recipes › Appetizers & Snacks › Brown Butter Ginger Cookies

Brown Butter Ginger Cookies

Name: Brown Butter Ginger Cookies
Prep time: 10
Cook time: 25

4.5

4.5 out of 5 stars (based on 10 reviews)

10 min prep

25 min total

6 servings

These Brown Butter Ginger Cookies were initially a crumb topping for our delicious Ginger Pot De Creme recipe, but we decided they stand alone as a fantastic and simple sweet treat! They are the perfect...

Ingredients

5 ounces unsalted butter

½ cup whole wheat flour

½ cup all-purpose flour

1 teaspoon baking powder

1/3 cup packed light brown sugar

1 tablespoon ground ginger

2 teaspoons fresh finely grated ginger

1 teaspoon vanilla extract

2 egg whites

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

298 cals

Fat

20 g

Saturated Fat

12 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

28 g

Sugar

12 g

Fiber

2 g

Protein

4 g

Sodium

82 mg

Directions

Melt butter in a small saucepan over medium heat. Continue to cook, stirring constantly until deep golden brown, about 8 minutes. Remove saucepan from heat and transfer butter to a small bowl. Let it cool to room temperature, about 20 minutes.
Raise oven temperature to 375 ^o Line a baking sheet with parchment paper and set aside.
Combine whole wheat flour, all-purpose flour and baking powder in a medium bowl and set aside.
In another bowl, using an electric mixer beat butter, light brown sugar and salt until creamy about 2 minutes. Add ground ginger, grated ginger, vanilla extract and egg whites and mix until well combined. Add flour mixture and mix until incorporated, do not overmix.
Drop two tablespoons of batter per cookie on prepared baking sheet, leaving space between cookies. Bake for 15 minutes until edges are brown. Transfer cookies onto a wire rack to cool completely.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society