If you’re anything like me and adore cookies with a rich, deep flavor, then Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe is going to be your new favorite treat. What I love most about this recipe is how the browned butter and molasses work together to create a cookie that’s both chewy and delightfully crisp on the edges—pure cookie perfection. Whether you’re baking for a cozy afternoon with friends or prepping something special for the holidays, these cookies always hit the spot.
When I first tried Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe, I was hooked by the beautiful cracks and those warm spices—cinnamon, clove, and ginger—that come through so subtly but perfectly. Plus, the method of browning and clarifying the butter adds such a complex nuttiness that you rarely get with basic sugar cookies. Trust me, once you make these, you’ll want to keep them in your regular rotation, and you’ll find yourself sharing the recipe with everyone you know.
Why You’ll Love This Recipe
- Unique Flavor Depth: Browning the butter and adding molasses gives these cookies a rich, complex taste that stands out from your average sugar cookie.
- Perfect Texture Combination: You’ll get crispy edges with a soft, chewy center every time, making these cookies so satisfying to bite into.
- Simple Ingredients, Special Results: Using everyday pantry staples in a special way means you can impress without hunting for rare items.
- Reliable Baking Tips Included: Rose Levy Beranbaum’s detailed method ensures even beginners can nail the recipe without stress or guesswork.
Ingredients You’ll Need
The magic behind Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe lies not only in technique but also in how each ingredient supports the next. Picking the right butter, sugars, and spices really sets this cookie apart, so I always keep an eye out for quality when shopping.
- Unsalted butter: Look for high-quality, full-fat butter (Grade AA if you can find it) for the best browning and flavor.
- Egg: Use a fresh egg; just about three-quarters of a large egg is needed, so weigh it if you want to be precise.
- All-purpose flour: Lightly spooned and leveled for accuracy—this makes a difference in texture.
- Baking soda: Make sure it’s fresh to ensure your cookies puff up just right.
- Fine sea salt: Balances the sweetness perfectly without overpowering the spices.
- Ground cinnamon, cloves, and ginger: These warm spices provide a subtle aromatic profile that brings depth.
- Superfine sugar: This creates the perfect crunchy coating and crumbly texture; turbinado sugar can be a fun alternative if you want some sparkle.
- Light molasses: Grandma’s brand is preferred, but any good-quality light molasses will do to add moisture and flavor complexity.
- Superfine sugar for rolling: Keeps the cookie surface beautifully crackled and adds an extra crunch.
Variations
I love customizing these molasses sugar butter cookies to suit the occasion or my mood. Playing around with spice levels or adding mix-ins like chopped nuts or dried fruit can turn this classic recipe into something uniquely yours. Don’t be afraid to experiment!
- Extra Spice: I sometimes bump up the ground ginger or add a pinch of nutmeg for a warmer, more fragrant cookie that’s perfect for fall evenings.
- Nutty Twist: Toss in some finely chopped pecans or walnuts for a delightful crunch that complements the chewy centers.
- Gluten-Free Version: If you swap the all-purpose flour for a trusted gluten-free blend, you might need a bit more liquid—experiment with chilling time to get the shape right.
- Molasses Substitute: While light molasses is ideal here, dark molasses can be used sparingly for a stronger, earthier flavor, but expect a deeper color.
How to Make Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe
Step 1: Clarify and Brown the Butter with Patience
This step is where the secret to these cookies’ incredible flavor begins. Slowly melt your unsalted butter over very low heat, stirring often. When it starts to boil, keep stirring until the milk solids turn a beautiful deep brown—this will take some attention but is so worth it. Immediately pour everything into a glass measuring cup, scraping in all those tasty browned bits. Let it cool to no more than 80°F (27°C)—I discovered this temperature matters to get those signature cracks on top and your cookies to spread just right.
Step 2: Prep the Egg and Dry Ingredients
While your butter cools, measure about 3/4 of a large egg into a small bowl and cover it with plastic wrap to keep it fresh and ready. Whisk together your flour, baking soda, salt, cinnamon, cloves, and ginger in a medium bowl until evenly combined—this ensures every bite gets those warm spices.
Step 3: Mix Butter, Sugar, Molasses, and Egg
Using a stand mixer fitted with a flat beater (or a hand mixer works fine), blend the cooled browned butter, superfine sugar, molasses, and egg on low speed for about a minute. You’ll notice a lovely glossy texture starting to form here. Keep the speed low to avoid the mixture getting too fluffy or warm.
Step 4: Add the Flour Mixture Gently
Add the flour mixture to the wet ingredients gradually. Start on the lowest mixer speed just to incorporate the flour without throwing clouds all over your kitchen, then raise to low speed and mix for 30 seconds. The dough will come together but remain a bit soft.
Step 5: Chill the Dough for Perfect Shape
Turn your dough onto plastic wrap and divide it into two equal halves. Wrapping and refrigerating the dough for at least an hour makes it much easier to handle and helps the cookies keep their shape during baking. When I skip this chilling step, cookies tend to spread too much or lose those signature cracks.
Step 6: Preheat Oven and Roll Dough Balls
Give your oven at least 30 minutes to reach a steady 375°F (190°C); this makes sure you bake evenly. Roll your chilled dough into balls about 1¼ inches in diameter—using a cookie scoop helps keep them consistent. Roll each ball in superfine sugar, which makes the cookie tops sparkle and crackle.
Step 7: Bake and Cool
Bake for 4 minutes, rotate the pan for even baking, then bake for 4 to 6 more minutes. You’ll see cracks forming on top but the cookies should feel soft when gently pressed in the center. This is key—it means the cookies have just the right chewy texture inside. Let them cool on the baking sheet a few minutes before transferring to wire racks; they firm up nicely as they cool.
Step 8: Store and Enjoy
Once cooled, store your cookies in an airtight container. They keep well at room temperature for up to a week, and you can refrigerate or freeze them to extend freshness. I love having these on hand because they thaw and reheat beautifully.
Pro Tips for Making Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe
- Don’t Rush the Browned Butter: Patience is key here—if you stop too early, you miss the flavor; if you burn it, the taste gets bitter. Watch for that perfect walnut-brown hue.
- Keep Dough Cool While Shaping: Chilling the second half of your dough while shaping the first batch prevents premature rising and ensures consistent cookie size and shape.
- Use a Cookie Scoop: Helps make uniform dough balls so your cookies bake evenly, which is especially helpful if you’re baking multiple batches.
- Check for Soft Centers at Finish: The cookies look slightly underbaked in the middle—that’s perfect. Taking them out too late will make them dry and miss that chewy texture.
How to Serve Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe
Garnishes
I like to keep it simple with these cookies—sometimes just a light dusting of powdered sugar adds a snowy sparkle that’s perfect for holiday sharing. On other occasions, I drizzle a little melted white chocolate or sprinkle some finely chopped crystallized ginger for an extra zing.
Side Dishes
Serve these cookies alongside a cup of hot chai tea or a creamy latte to complement the warm spices. They also pair wonderfully with a scoop of vanilla ice cream for a decadent dessert treat.
Creative Ways to Present
When I bring these to parties, I like arranging them on a beautiful platter with sprigs of fresh rosemary or cinnamon sticks tucked around for an inviting, seasonal look. Wrapping a few in parchment paper tied with twine makes for charming homemade gifts that people always appreciate.
Make Ahead and Storage
Storing Leftovers
Leftover cookies keep best in an airtight container at room temperature for about a week—just make sure they’re fully cooled before storing to prevent sogginess. I’ve also kept them refrigerated for up to two weeks when I want them to last longer, and they stay tasty and just as chewy.
Freezing
If I’m making large batches, I freeze the raw dough balls separately on a baking sheet, then transfer them to a freezer bag. This way, I can bake fresh cookies on demand, which is a real game-changer for spontaneous cravings.
Reheating
To warm leftover cookies, I pop them in a preheated 300°F (150°C) oven for 5-7 minutes—this revives their crisp edges and soft centers beautifully without drying them out. Microwave reheating tends to make them a bit chewy in a less pleasant way, so I avoid that method.
FAQs
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Can I use brown sugar instead of superfine sugar in Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe?
While brown sugar adds a deeper molasses flavor, it can affect the cookie’s texture, making it softer and less crisp on the outside. I recommend sticking to superfine sugar, especially for rolling, to get that signature crunchy surface. If you love a chewier cookie, though, experimenting with brown sugar could be fun!
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Why is it important to brown the butter for this recipe?
Browned butter develops complex nutty flavors that plain melted butter can’t offer. It also changes the fat’s structure slightly, helping cookies spread properly and build those delightful cracks on top. Without browning, the cookies tend to be thinner and less flavorful.
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How do I measure 3/4 of a large egg accurately?
The easiest way is to whisk one large egg and measure out about 35 grams or 2 tablespoons plus 1 teaspoon of the beaten egg. Cover and refrigerate the leftover if you don’t use it all. Precision here helps keep the cookie dough balanced.
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Can I skip chilling the dough?
Chilling the dough is highly recommended because it firms up the dough for easier rolling and helps the cookies keep their shape and develop cracks during baking. Skipping this step may result in thinner, flatter cookies with less texture contrast.
Final Thoughts
Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe has become a true staple in my kitchen, mainly because it strikes that perfect balance between effort and incredible reward. I genuinely enjoy baking these with friends or family since the process is straightforward, but the flavors feel so special and comforting. If you’re looking to bake a cookie with a rich history and layered flavors, this is definitely the recipe to try—I can’t wait for you to experience just how delicious and satisfying these cookies are!
Print
Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe
- Prep Time: 1 Hour 30 Minutes
- Cook Time: 30 Minutes
- Total Time: 2 Hours
- Yield: 24 cookies (2 3/4-inch diameter each)
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
These Molasses Sugar Butter Cookies by Rose Levy Beranbaum combine the rich, deep flavor of browned butter with warm spices and molasses for a soft, chewy treat featuring a delicately crisp sugar-crusted surface. Perfect for holiday baking or anytime you crave a cozy spiced cookie, these cookies are rolled in superfine sugar to create a beautiful crackled top and tender interior.
Ingredients
Butter and Egg
- 150 gram or 10 1/2 tablespoons (1 stick plus 2 1/2 tablespoons) unsalted butter
- 38 gram or 2 tablespoons plus 1 teaspoon (35 ml) or 3/4 large egg
Dry Ingredients
- 204 gram or 1 3/4 cups minus 1 tablespoon bleached all-purpose flour (lightly spooned and leveled)
- 8.2 gram or 1 1/2 teaspoons baking soda
- 3/8 teaspoon fine sea salt
- 3/4 teaspoon ground cinnamon
- 3/8 teaspoon ground cloves
- 3/8 teaspoon ground ginger
- 125 gram or 1/2 cup plus 2 tablespoons superfine sugar
Flavorings
- 60 gram or 3 tablespoons (45 ml) light molasses, preferably Grandma’s brand
- 24 gram or 2 tablespoons superfine sugar, for rolling the dough balls
Instructions
- Clarify and Brown the Butter: In a small heavy saucepan over very low heat, melt the butter while stirring often. Increase heat to low and boil, stirring constantly, until milk solids turn a deep brown. Immediately pour the browned butter into a glass measure, scraping in the solids, and let cool to no higher than 80°F (27°C).
- Measure the Egg: Weigh or measure 3/4 of a large egg in a small bowl or 1 cup measure, cover with plastic wrap, and set aside.
- Mix Dry Ingredients: Whisk together flour, baking soda, salt, cinnamon, cloves, and ginger in a medium bowl.
- Make the Dough – Part 1: In a stand mixer fitted with a flat beater, mix the cooled browned butter and solids with the superfine sugar, molasses, and measured egg on low speed for 1 minute.
- Make the Dough – Part 2: Add the dry flour mixture to the wet ingredients, starting on the lowest speed until moistened, then increase speed to low and mix for 30 seconds.
- Chill the Dough: Scrape dough onto plastic wrap, divide into two equal portions (about 281 grams each), wrap tightly, and refrigerate for 1 hour until firm enough to handle.
- Preheat Oven: At least 30 minutes before baking, set oven rack in middle position and preheat to 375°F (190°C).
- Prepare for Shaping: Place the rolling sugar in a small bowl. Remove one dough portion from the fridge.
- Shape Dough Balls: Using a 1 1/2-inch cookie scoop or a heaping tablespoon (23 grams), portion out 12 pieces of dough. Roll each into a 1¼-inch diameter ball.
- Coat Dough Balls: Roll each dough ball in superfine sugar until coated completely. Arrange balls on cookie sheet at least 1 1/2 inches apart.
- Bake Cookies: Bake for 4 minutes, then rotate the cookie sheet for even baking. Continue baking for an additional 4 to 6 minutes until cracks appear but the centers feel soft when gently pressed.
- Cool Cookies: Let cookies cool on the sheet for 3 to 5 minutes before transferring with a thin spatula to a wire rack to cool completely and firm up with a crisp exterior and chewy interior. Repeat with the second dough portion.
- Store Cookies: Store airtight at room temperature for up to 7 days, refrigerated for 2 weeks, or frozen for 3 months.
- Baking Tips: Use browned butter cooled no higher than 80°F to ensure cookies expand properly and crack. Clarifying the butter prevents thin, underbaked cookies. Grade AA butter is recommended for best results.
- Sugar Choice: Superfine sugar provides the best crunch and even coating; turbinado sugar can be substituted for more sparkle.
- Dough Handling: Refrigerating half the dough keeps baking soda inactive, resulting in uniform cookie shape and size. The dough freezes well but baking the same day yields best texture and appearance.
Notes
- Using browned butter cooled to 80°F ensures proper cookie spread and cracking on the surface.
- Clarified browned butter is essential for texture; regular melted butter produces thinner cookies.
- Superfine sugar creates a delicate crunchy coating, but turbinado sugar can be used for more sparkle.
- Refrigerate dough portions separately to maintain consistency during shaping and baking.
- Dough freezes well; however, cookies baked from frozen dough might be larger and slightly darker.
- Rotate the cookie sheet halfway through baking to promote even browning.
- Use grade AA unsalted butter for best flavor and browning.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3.8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
