Servings: 6
Prep time: 10
Total time: 25 minutes

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 cookies to have around during the holidays or as a dessert anytime. They are intensely gingery with both ground ginger and fresh grated ginger root, so be prepared for an awesome cookie.


  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. Raise oven temperature to 375 o 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 incorporated, do not overmix.
  5. 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.


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

Nutritional Information


298 cals


20 g

Saturated Fat

12 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


28 g


12 g


2 g


4 g


82 mg

*per serving

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