Brown Butter Ginger Cookies

Brown Butter Ginger Cookies

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Clock Icon for Prep Time 10 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

These cookies were initially a crumb topping for our delicious Ginger Pots De Creme recipe, but we decided they stand alone as a simple sweet treat. They are intensely gingery with...


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

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

  1. 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.
  2. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
  3. Combine whole wheat flour, all-purpose flour, and baking powder in a medium bowl and set aside.
  4. 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 just incorporated. Do not over-mix.
  5. Drop two tablespoons of batter per cookie on prepared baking sheet, leaving space between cookies. Bake for 15 minutes or until edges are brown. Transfer cookies onto a wire rack to cool completely.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, 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.


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