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Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 120 reviews
  • Author: Nora
  • 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

Units Scale

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

  1. 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).
  2. 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.
  3. Mix Dry Ingredients: Whisk together flour, baking soda, salt, cinnamon, cloves, and ginger in a medium bowl.
  4. 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.
  5. 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.
  6. 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.
  7. Preheat Oven: At least 30 minutes before baking, set oven rack in middle position and preheat to 375°F (190°C).
  8. Prepare for Shaping: Place the rolling sugar in a small bowl. Remove one dough portion from the fridge.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Store Cookies: Store airtight at room temperature for up to 7 days, refrigerated for 2 weeks, or frozen for 3 months.
  14. 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.
  15. Sugar Choice: Superfine sugar provides the best crunch and even coating; turbinado sugar can be substituted for more sparkle.
  16. 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

Find it online: https://littlespoonbites.com/rose-levy-beranbaums-molasses-sugar-butter-cookies-recipe/