Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe

If you’re someone who loves the warm, spicy notes of molasses combined with a tender, buttery cookie, then you’re going to absolutely adore Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe. I stumbled upon this recipe when I was craving something a little different from your typical sugar cookie, and it quickly became a favorite in my household. The blend of spices like cinnamon, ginger, and cloves, paired with clarified browned butter, gives these cookies a depth of flavor that feels both nostalgic and elegantly refined.

Whether you’re making these cookies for a cozy tea afternoon or as charming gifts during the holidays, this recipe shines with its crisp edges and soft, chewy center. What makes Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe so special is not just the flavor, but the technique—clarifying and browning the butter—that really elevates the texture and taste, something I didn’t appreciate until I tried her method myself. Stick with me here and I’ll guide you through every step for the best results.

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Ingredients You’ll Need

Every ingredient in Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe has a purpose, from the spices to the sugar type, creating a harmonious blend that bakes up just right. I recommend using fresh spices and superfine sugar if you can to get that perfect crunchy exterior.

• Unsalted butter: Browning the butter adds a nutty, rich flavor that’s essential here, so use good-quality butter for best results.
• Egg: Using just part of a large egg keeps the texture perfect — too much would make the dough too wet.
• Bleached all-purpose flour: Lightly spooned into the cup and leveled off to ensure accuracy, this gives the dough the right structure.
• Baking soda: A little leavening goes a long way, helping the cookies rise and crack beautifully.
• Fine sea salt: Enhances all the flavors – don’t skip it!
• Ground cinnamon, cloves, and ginger: This trio of spices provides the iconic warm molasses cookie flavor.
• Superfine sugar: Used both in the dough and for rolling, it creates that delicate crunch and sparkle on top.
• Light molasses: I love Grandma’s brand for this recipe — it offers a mild, balanced molasses flavor that isn’t overpowering.

Variations

I often like to tweak Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe depending on the season or who I’m baking for. Customizing these cookies is easy and fun — plus it helps you make the recipe your own.

• Add-ins: Sometimes, I stir in chopped crystallized ginger or a handful of chopped pecans for an extra zing and crunch — it brings a lovely texture twist.
• Spice adjustments: If you like it spicier, bump up the ginger and cloves slightly; for a milder cookie, cut them back a bit.
• Sugar swap: For a sparkling finish, turbinado sugar works beautifully when rolling the dough balls, adding extra texture and shine.
• Dietary modifications: If you want to make these dairy-free, try substituting the butter with a high-quality vegan butter and adjusting as needed, though I haven’t personally tried that yet.

How to Make Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe

Step 1: Clarify and Brown the Butter Like a Pro

This step truly sets this cookie apart. Melt your butter slowly on very low heat, stirring often so the milk solids brown gently without burning. It’s tempting to rush, but patience here yields a rich nutty flavor that deepens the cookie’s profile. Pour the browned butter and milk solids into a glass measuring cup and let it cool to no more than 80°F (about room temp) before using—it helps the dough come together just right without melting the sugar or activating the baking soda too early.

Step 2: Prep the Egg and Dry Ingredients

Measure out your egg carefully—this recipe calls for a bit less than a full large egg, so I like to weigh mine or measure by volume. Cover it with plastic wrap to keep it fresh while you mix up your dry ingredients. Whisk the flour, baking soda, salt, and spices together in a medium bowl until they’re evenly combined. This way, you won’t get any surprise clumps of spice or uneven rising.

Step 3: Mix the Dough Gently but Thoroughly

Using a stand mixer fitted with the flat beater, blend the cooled browned butter, sugar, molasses, and egg on low speed for one minute. This low-and-slow mixing keeps your dough smooth without overworking it. Next, add the flour mixture gradually; start stirring on low to avoid killer flour clouds in your kitchen, then increase speed just a bit to fully incorporate. When the dough looks uniform, scrape it out onto plastic wrap, divide in half, and chill for an hour. Trust me on this – chilling firms up the dough so it’s easier to roll and prevents cookies from spreading too much in the oven.

Step 4: Shape and Sugar-Coat Your Cookies

Preheat your oven to 375°F with a rack in the middle. While the oven warms, portion your chilled dough using a 1 1/2-inch cookie scoop or a tablespoon. Roll each scoop into a smooth ball between your palms, then roll thoroughly in superfine sugar. This sugary coating creates that trademark sparkling crackled top and a nice crunch. Space your cookies at least 1 1/2 inches apart on the baking sheet to give them room to spread evenly.

Step 5: Bake to Soft-Crisp Perfection

Bake the cookies for 4 minutes, then rotate the baking sheet for even browning. Continue baking for another 4 to 6 minutes — you’ll want to catch them when cracks appear on the surface but the centers still look slightly underbaked. Press gently with your fingertip and the cookie should feel soft in the middle. If baked too long, they become darker and crispy all the way through, which some may prefer, but I like this perfect soft-chewy balance best. Let them cool on the sheet for a few minutes before transferring to a wire rack to finish cooling.

How to Serve Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe

Garnishes

I usually keep it simple with these cookies — the sugar coating is so pretty on its own that I rarely add extra garnishes. But if I’m feeling festive, a light dusting of powdered sugar or a tiny drizzle of white chocolate adds a nice touch. For holidays, a little sprinkle of finely chopped crystallized ginger on top before baking can enhance the flavor beautifully.

Side Dishes

These cookies pair perfectly with a warm cup of chai tea or coffee, especially with a splash of cream. I’ve also served them alongside vanilla bean ice cream for a delightful contrast of warm and cold. If you’re aiming for a cozy afternoon snack, a simple glass of cold milk never fails to complement the molasses and spice.

Creative Ways to Present

For gift-giving, I like stacking a few of these cookies in a small clear box lined with parchment and finishing with a pink ribbon — it looks charming and keeps the cookies snug. Another fun idea I’ve tried is sandwiching two cookies with a thin layer of lemon curd or cream cheese frosting, which adds a zingy counterpoint to the sweetness. For cookie platters, I arrange them around seasonal fruits and nuts to make the whole spread inviting and festive.

Make Ahead and Storage

Storing Leftovers

I keep any leftover cookies in an airtight container at room temperature, and they stay fresh and soft for up to a week. If your kitchen is humid, you might want to store them in the fridge to prevent them from getting sticky, but bring them back to room temperature before serving. From experience, they actually taste best on day two, once the flavors have had a little time to meld.

Freezing

I’ve frozen both the cookie dough and baked cookies. To freeze dough, wrap it tightly in plastic wrap and freeze for up to three months. When you’re ready, thaw overnight in the fridge before shaping and baking. Baked cookies freeze wonderfully too — just layer parchment between them in a freezer-safe container. Thaw at room temperature for a few hours before enjoying.

Reheating

Leftover cookies taste amazing warmed slightly in the oven or microwave. I like 5-7 minutes at 300°F in a preheated oven or 10 seconds in the microwave—just enough to soften the centers again without making the edges tough. This little tip helps bring back that fresh-baked feeling, especially if they’ve been in the fridge.

FAQs

Final Thoughts

I absolutely love how Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe combines classic holiday flavors with a refined technique that anyone can master at home. It feels like a hug in cookie form, and every time I bake them, my family goes crazy for the warm spice and the soft yet crisp texture. If you want to impress with something a little different — but reliably delicious — give this recipe a try. I promise you’ll be glad you did, and these cookies might just become your new go-to for every cozy occasion.

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