Brown Butter Gingerbread Shortbread Cookies
These are cut-out shortbread cookies with gingerbread spices and a nutty flavor from browned butter. The dough needs to be chilled before rolling and cutting. The recipe includes a simple royal icing for decorating.
Ingredients
For the Shortbread Dough
- 142g unsalted butter 10 Tbsp
- 100g granulated sugar 1/2 cup
- 1 large egg yolk room temperature
- 1 tsp vanilla extract
- 1 1/2 tsp molasses
- 141g all-purpose flour 1 cup + 2 Tbsp
- 1/4 tsp fine sea salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground allspice
- 3/4 to 1 1/2 tsp heavy cream only if needed
For the Royal Icing
- 80g powdered sugar 2/3 cup
- 1 1/2 tsp meringue powder
- 1 1/2 to 2 Tbsp room temperature water
- 1/8 tsp vanilla extract
Instructions
- Brown butter in saucepan over medium heat until golden specks form and nutty aroma develops. Pour into bowl and cool to room temperature.
- Whisk together flour, salt, and spices in separate bowl.
- Beat cooled brown butter with sugar until fluffy. Mix in egg yolk, vanilla, and molasses. Add dry ingredients until dough forms. Add cream if needed.
- Wrap dough in plastic and chill 1 hour.
- Preheat oven to 350F. Line baking sheet with parchment.
- Roll dough 1/4 inch thick on floured surface. Cut shapes and place on baking sheet.
- Freeze cutouts 5 minutes.
- Bake 8-12 minutes until edges are light golden. Cool 5 minutes on pan, then transfer to rack.
- Beat powdered sugar, meringue powder, water, and vanilla until stiff peaks form, 4-5 minutes.
- Decorate fully cooled cookies with icing.
Notes
Adjust icing consistency with additional water or sugar as needed. Store cookies in airtight container up to 1 week.
Did you make this recipe?Let me know how you liked it below!