Soft Brown Butter-Iced Pumpkin Spice Ginger Cookies Recipe

Pumpkin Spice Ginger Soft Brown Butter-Iced Cookies. Soft, chewy ginger and pumpkin spice cookies with sweet, spicy pumpkin butter. The cookies have dark brown sugar, pumpkin butter, molasses (which makes them chewy), cinnamon, and candied ginger. Rich, creamy brown butter icing covers them.

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Ingredient

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Heat the oven to 350°F. Prepare two baking sheets with parchment.

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Mix the butter, brown sugar, and vanilla in a basin for 3-5 minutes until light and fluffy. Mix in the egg. Mix in pumpkin butter and molasses.

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Beat in flour, baking soda, cinnamon, and salt. Mix in candied ginger. Rest the dough at room temperature for 10 minutes.

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Roll the dough into tablespoon-sized balls (extra 2-4 teaspoons flour if sticky). On the prepared baking sheet, place cookies 2 inches apart.

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Cookies should be doughy in the centre and just starting to harden around the edges after 8-10 minutes. Tap the pan 2-3 times on the counter to set cookies. Cool on pan.

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Meanwhile, create icing. Add butter to a medium-heat saucepan. Brown the butter for 2-3 minutes till it smells toasted. Get off the heat. Mix in powdered sugar, 2 tablespoons milk, and a teaspoon of salt.

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Icing sets rapidly, so spread it on cookies immediately. If desired, add nutmeg or cinnamon. Save in an airtight jar for 5 days.

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