Soft 5-Spice Ginger Cookies
Soft brown butter ginger cookies with a little extra spice ... in the form of Chinese 5-spice powder!
Servings: 26 cookies
Ingredients
Cookies
- 3/4 c butter
- 2 1/4 c all-purpose flour
- 2 tsp Chinese 5-spice powder
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 c granulated sugar
- 1/2 c dark brown sugar
- 4 T molasses
- 2 T milk
- 1 tsp vanilla extract
- 1 large egg
Rolling sugar
- 1/4 c granulated sugar
- 1/4 tsp ground ginger
Instructions
- First, brown your butter. (See my post on brown butter for details and process photos, if you're not sure how to do that.) Once butter is browned, pour it into a separate dish, scraping out all those delicious browned butter bits. Pop the dish in the fridge to cool for 40-50 minutes, stirring once or twice.As the butter cools, it should thicken a little. It'll still be fluid, but more like a sauce than melted butter.3/4 c butter
- Whisk dry ingredients together in a medium mixing bowl.2 1/4 c all-purpose flour, 2 tsp Chinese 5-spice powder, 1 tsp ground ginger, 1/2 tsp ground cinnamon, 2 tsp baking soda, 1/2 tsp salt
- Once brown butter is cooled, get on with mixing up your cookie dough!In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), beat brown butter and both sugars for 2-3 minutes on medium speed until light and fluffy.1/2 c granulated sugar, 1/2 c dark brown sugar
- Add molasses, milk, vanilla, and egg. Beat at medium speed until well combined, about 1-2 minutes.4 T molasses, 2 T milk, 1 tsp vanilla extract, 1 large egg
- Slowly add dry ingredients, continuing to mix at low speed just until combined.
- OPTIONAL step, but highly recommended: Portion all dough out using a medium cookie scoop. I like to line mine up on a sheet pan, then cover with a sheet of parchment paper and smooth the tops down a little. Chill overnight.
- Once you're ready to bake, preheat oven to 350℉. Line 2 cookie sheets with parchment paper or silicone baking sheets.
- Next, mix up your rolling sugar: combine granulated sugar and ground ginger in a small bowl. If you haven't already, scoop/roll cookie dough into 1 1/2-inch balls, using a medium cookie scoop or your hands. Roll dough balls in rolling sugar, and place on prepared cookie sheets.1/4 c granulated sugar, 1/4 tsp ground ginger
- Bake for 10-12 minutes. Let cool on the cookie sheet for 10 minutes or so, then move to a cooling rack to cool completely.Store cookies in an airtight container at room temperature for up to 5 days. Or, freeze for up to 2 months.