Thick and Chewy Brown- Butter Gingerbread Cookies

I set out to accomplish a delicious chewy, soft and flavorful gingerbread that you won’t get sick of, and mission accomplished!

These are the best gingerbread cookies I’ve ever had or made in my life and I’ve had a lot. Perfectly nutty sweet and spicy. Trust me you won’t be disappointed!

The ingredient list might scare you but trust me, that’s what makes these so flavor complex. You may need to empty out half of your cabinets to make these but they’re so worth it. Bonus is they keep their shape and are super cute to decorate! Check out my favorite royal icing that you’ll love working with.

Brown Butter Gingerbread Men

Yield: 12 cookies (about 4.5” tall, 3/8” thick)

Texture: soft, chewy centers with crisp, clean edges

Bake temp:350°F (177°C)

Bake time:11–12 minutes (underbake slightly for extra softness)

Ingredients

Dry

• 2 ½ cups (315 g) all-purpose flour

• 2 tsp ground ginger

• 2 tsp ground cinnamon

• ¼ tsp ground cloves

• ¼ tsp allspice

• 1/2 teaspoons of black pepper

• 1/2 tsp salt

• ¼ tsp baking soda

• 2 tsp cornstarch (for no spread and soft chew)

• 2 tablespoons of dry milk powder (optional)

Wet

• 1 cup (227g) unsalted butter, browned and cooled

• ½ cup (100 g) dark brown sugar, packed

• 1/4 cup (85g) dark unsulphured molasses

• 1/4 (80g) cup of date syrup

• 2 large egg yolks

• 1 ½ tsp pure vanilla bean paste (or vanilla extract)

  
  

Optional but Highly Recommended

• ½ tsp espresso powder (deepens molasses flavor)

• ½ tsp orange zest (adds bright, holiday aroma)

Instructions

1. Brown the Butter

• Melt the butter in a flat sauce pan over medium heat.

• Continue cooking, swirling frequently, until it foams and the milk solids turn deep amber and smell nutty (6–8 minutes).

• Add the dry milk powder and turn off the heat. This gives you more nutty and delicious toasted milk solids

• Immediately pour into a heatproof bowl, scraping up all brown bits.

• Let cool 20–30 minutes, until opaque but still soft.

2. Whisk Dry Ingredients

In a medium bowl, whisk together flour, cornstarch, ginger, cinnamon, cloves, allspice, salt, and baking soda. Set aside.

3. Combine Wet Ingredients

In a stand mixer (or bowl with hand mixer), beat the cooled brown butter and brown sugar on medium speed for about 1 minute, until thick and cohesive (not fluffy).

Add molasses, egg yolk, vanilla, espresso powder, and orange zest if using. Mix until smooth and glossy.

4. Add Dry to Wet

On low speed, gradually add the flour mixture until the dough comes together.

It should feel firm and slightly tacky but not sticky.

If sticky, add up to1 extra tablespoon flour.

5. Chill

Form dough into a flat disc, wrap tightly, and refrigerate at least 4 hours or overnight (8–12 hours is ideal).

This ensures no spread, a dense chewy crumb, and clean edges.

6. Roll & Cut

• Roll chilled dough between two sheets of parchment to 3/8 inch thick.

• Use a 4.5-inch gingerbread man cutter and cut 12 shapes.

• Place cutouts on parchment-lined baking sheets (6 per sheet).

• Freeze the trays for 10–15 minutes before baking.

7. Bake

• Bake at 350°F (177°C) for 11–12 minutes, depending on your oven.

  • Centers will appear slightly soft but will firm as they cool. I Would rather under bake than over bake these, as they set pretty firm.

• Cool on the sheet for 5 minutes, then move to a rack to finish cooling.

8. Cool & Store

Cool completely before decorating.

Store airtight for up to10 daysor freeze baked cookies for up to 3 months.

Cookies stay soft and chewy even under royal icing, and their edges stay perfectly defined.

💡 Professional Tips

• Use unsulphured dark molasses (like Grandma’s or Brer Rabbit Dark) — not blackstrap.

• Always brown butter first, then chill dough thoroughly for structure.

• Roll between parchment, not flour, to keep dough smooth and shapes precise.

Here’s my one-consistency royal icing recipe that’s perfect for both lining and flooding — no thinning or separating needed. It’s smooth, pipeable, and self-levels beautifully while still holding detail.

One-Consistency Royal Icing

(About 2 pounds of icing — enough for 3–4 dozen medium cookies)

Ingredients

• 4 large pasteurized egg whites (about 120 g)

• 2 teaspoons fresh lemon juice or vanilla extract (for flavor and shine)

• 1 teaspoon cream of tartar (stabilizes and helps with texture)

• 2 pounds (907 g / about 8 cups) powdered sugar, sifted

• 1 tablespoon light corn syrup (optional — adds shine and softness)

• Pinch of salt (balances sweetness)

  
  

Instructions

1. Beat the egg whites:

   In a large mixing bowl, whisk egg whites and cream of tartar until frothy (about 1 minute on medium speed).

   
   

2. Add powdered sugar gradually:

   With the mixer on low, add powdered sugar 1 cup at a time until incorporated.

   
   

3. Add lemon juice, corn syrup, and salt.

   
   

   Mix on medium speed for 3–4 minutes until thick, glossy, and smooth.

   • You want it to form soft peaks that slowly melt back into the surface after 10–12 seconds when you lift a spoon and let the icing fall back.

   • If it’s too thick, add ½ teaspoon water at a time until that consistency.

     
     

How to Use

• For outlining: Pipe directly with a small round tip (#2–3). It’ll hold shape without spreading.

• For flooding: Immediately fill the interior with the same icing. It will smooth out and self-level beautifully.

  
  

Pro Tips

• Keep the bowl covered with a damp towel to prevent crusting.

• Stir gently before each use to knock out air bubbles.

• Add a drop of glycerin (optional) for a softer bite and extra shine.

• Dry decorated cookies at room temperature (not in a humid area) for 8–12 hours before packaging.