Brown Butter Ginger Cookies with Mascarpone Cream


Christmas time just got sweeter. Enjoy these brown butter ginger cookies with a cup of eggnog or on their own!

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    Honey Mascarpone Cream
    8 ozSALERNO - Marscapone
    1-2 tbspHoney
    1 1 Vanilla Bean
    1/2 tspKosher Salt
    1/4 tspGround Nutmeg
    1 tspGround Cinnamon
    1 tspBaking soda
    1 1 Egg
    2 tspGround Ginger
    2 cups500 mLAll Purpose Flour
    1/4 cupMolasses
    1/2 cup125 mLSugar
    3/4 cupButter
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    1. To brown the butter, simply melt in a saucepan. Let the butter come to a boil. The milk solids will foam up and as they do, watch for them to turn golden. If you have a dark pan you will need to swirl the butter carefully and maybe spoon some on to a white plate to see the color. You will notice a gently nutty smell wafting from the pan as the solids in the butter start to caramelize. As soon as you see deep golden bits at the bottom of the pan, turn off the heat. The butter will continue to brown even as the heat is off, so do not let the butter get too dark. Let the butter cool slightly before proceeding with the recipe.
    2. Combine the just warm browned butter with the sugar in a large bowl. Stir to combine. Add the egg and molasses and mix well. Whisk together the remaining ingredients in another bowl then add to the butter and sugar mixture. Stir until just combined.
    3. Use a spoon to scoop tablespoon-sized balls of dough. Roll the dough in your hands to form a ball then roll in sugar (we prefer organic sugar for many reasons, one of which being the granules are bigger and more pronounced on the cookie). Place on a baking sheet (12 per sheet) and bake at 350°F for 10-12 minutes until puffed and set. If you prefer flatter cookies you can gently press them down before baking. For Honey Mascarpone Cream, combine all ingredients in a bowl. Start with 1 tablespoon of honey and add more if you’d like. A vanilla bean isn’t necessary but is a lovely addition. Place a dollop of the Mascarpone mixture atop each cookie.


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