Browned Butter Ginger Biscuits



  • 2 2/3 cup all purpose flour
  • 2 tablespoons freshly grated raw ginger
  • 2 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 ounces unsalted butter, browned and brought back to room temperature
  • 1 cup demerara sugar
  • 1/3 light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1/4 cup Vermont Maple syrup
  • *extra sugar for sprinkling (I used demerara)


  1. To make the dough:
  2. In a large bowl whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt; set aside.
  3. Place butter in a small sauté pan over medium-low heat and cook, stirring frequently, until the butter has completely melted and taken on an amber/light brown shade. It will smell slightly nutty. Once it’s reached this stage remove the pan from heat because browned butter can quickly burn if you don’t remove it in time. Scrape butter and any brown bits into a small heatproof bowl and transfer bowl to the refrigerator. Because this time of year (January), the air is so cool, I just pour it into the metal mixing bowl and set it outside for a short while.  Allow butter to come back to room temperature (it should be solid, but soft enough to hold the impression of your finger when you press it into the top).
  4. When the butter is has cooled, add butter and sugars to the body of a stand mixer fitted with the paddle attachment; beat on medium-speed until light and fluffy; about 2 minutes. Beat in the eggs, one at a time, beating well after each addition and scraping the sides as needed. Add the Vermont Maple syrup and orange zest and beat until combined. Turn the mixer speed to low and slowly add dry ingredients, beating just until combined. Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least one hour (or up to one day).
  5. Preheat oven to 350 degrees (F) 30 minutes prior to baking. Line two large baking sheets with parchment paper; set aside.
  6. Roll the dough into 1″ balls and roll them in the bowl of extra demerara sugar.  Space them about 2 inches apart on parchment lined sheets. Bake for 9-10 minutes, or until puffed and lightly golden.
  7. Remove pan from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Wrap them in boxes with good, tight covers and gift to your fave back-to-schoolers, or eat a few with an afternoon cuppa like I did.
  9. Processed with VSCOcam with c1 preset

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