Sugar and spice coated crinkled cookies with the best secret ingredient, brown butter. They are so flavorful and full of autumn flavors like ginger, cinnamon, and nutmeg to usher in my favorite season. The weather is starting to turn here in North Carolina, and these cookies are the perfect way to celebrate.

These chewy cookies have such a depth of flavor from brown butter, molasses, dark brown sugar, and plenty of fall spices. They are the perfect treat to embrace the changing of the season.

AUTUMN SPICE BROWN BUTTER COOKIES

Makes 17-18 cookies

INGREDIENTS

• 2 cups (240 g) all-purpose flour
• 11 tablespoons (156 g) browned butter, chilled then softened to room temperature
• 3/4 cup (150 g) dark brown sugar
• 1/4 cup (50 g) pure cane sugar
• 3 tablespoons (45 ml) molasses
• 1 teaspoon vanilla paste or extract
• 1 large egg, room temperature
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 teaspoon kosher salt
• pinch of cloves
• 1/4 cup (50 g) cup pure cane sugar, for rolling the cookie dough
• 1 teaspoon cardamom, for rolling the cookie dough

INSTRUCTIONS

To make the brown butter, put 8* tablespoons of the butter in a light colored pan over medium heat. The butter will start to foam and spit. Whisk constantly. Light brown flecks will begin to form on the bottom of the pan. Keep a close eye on the butter—it is done once it turns to a caramel, amber color and smells nutty and fragrant. Take off of the heat immediately and pour into a heat-proof bowl. Add the remaining 3 tablespoons of butter to the bowl; refrigerate until cold.

*Why reserve three tablespoons of butter? While making a more concentrated flavor and fat, browning butter cooks out the water. We want the amazing flavor of browned butter, but also want to keep some moisture so the cookies won’t be dry. The dark brown sugar and molasses help to add moisture as well.

Set out the butter and egg to come to room temperature. Whisk the flour, salt, spices, and baking soda together in a large bowl. In another bowl, combine the sugar and cardamom; set aside.

In a standing mixer with the paddle attachment, cream the sugars and butter together on medium speed for about two minutes, or until light and fluffy. Add the molasses and vanilla extract; mix until incorporated, and then add the egg and combine for another 30 seconds. Pour the flour mixture in and pulse to combine without over-mixing.

Refrigerate the dough while preheating the oven to 350°F. Once preheated, roll oversized tablespoonfuls (I measured mine at 40 g each) of dough in the cardamom-sugar mixture. Flatten each dough ball slightly with your fingertips to prevent puffy cookies and create extra crinkly cookies.

Bake for 9-10 minutes on a baking sheet lined with a silicone mat or parchment paper. After baking, let the cookies sit for about five minutes before moving them to a wire rack. Once cooled, store in an airtight container.