Description
Rose Levy Beranbaum’s Molasses Sugar Butter Cookies are soft, chewy cookies with a deep, rich flavor from browned butter and warm spices like cinnamon, cloves, and ginger. Rolled in superfine sugar for a delicate crunch, these cookies feature the perfect balance of molasses sweetness and spice, making them a delightful treat for any occasion.
Ingredients
Scale
Butter Mixture
- 150 gram or 10 1/2 tablespoons (1 stick plus 2 1/2 tablespoons) unsalted butter
- 60 gram or 3 tablespoons (45 ml) light molasses, preferably Grandma’s brand
Wet Ingredients
- 38 gram or 2 tablespoons plus 1 teaspoon (35 ml) or 3/4 large egg
- 125 gram or 1/2 cup plus 2 tablespoons superfine sugar
Dry Ingredients
- 204 gram or 1 3/4 cups minus 1 tablespoon (lightly spooned into the cup and leveled off) bleached all-purpose flour
- 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
For Rolling
- 24 gram or 2 tablespoons superfine sugar
Instructions
- Clarify and Brown the Butter: In a small heavy saucepan, melt the butter over very low heat, stirring often with a silicone spatula. Increase to low heat and boil, stirring constantly, until the milk solids turn a deep brown color. Immediately pour the browned butter into a glass measure, scraping in the solids. Allow to cool to room temperature, no higher than 80°F (27°C).
- Measure Egg: Weigh or measure the egg in a small bowl or cup and cover it with plastic wrap until ready to use.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger until thoroughly combined.
- Make the Dough – Mix Wet Ingredients: In a stand mixer fitted with a flat beater, combine the browned butter with its solids, superfine sugar, molasses, and egg. Mix on low speed for 1 minute until smooth and combined.
- Add Dry Ingredients: Add the flour mixture to the wet ingredients. Begin mixing on the lowest speed to moisten the flour, then increase to low speed and beat for 30 seconds to form the dough.
- Chill the Dough: Scrape the dough onto plastic wrap and divide it into two halves (about 281 grams each). Wrap each piece tightly and refrigerate for 1 hour or until firm enough to handle.
- Preheat the Oven: Position an oven rack in the middle of the oven and preheat to 375°F (190°C) at least 30 minutes before baking.
- Prepare for Rolling: Place the superfine sugar for rolling into a small bowl or custard cup. Remove one dough portion from the refrigerator.
- Form Dough Balls: Using a 1 1/2-inch cookie scoop, measure out 12 portions (about 23 grams each). Roll each into a 1 1/4 inch diameter ball using your hands.
- Coat Dough Balls: Roll each ball thoroughly in the superfine sugar until well coated. Arrange the balls on a cookie sheet spaced at least 1 1/2 inches apart.
- Bake the Cookies: Bake the cookies for 4 minutes, rotate the cookie sheet halfway through baking. Continue baking for an additional 4 to 6 minutes until cracks appear on the surface but the centers remain soft when pressed. Avoid overbaking for chewy texture.
- Cool the Cookies: Transfer the cookie sheet to a wire rack and let the cookies cool 3 to 5 minutes until firm enough to move. Use a thin pancake turner to transfer cookies to a wire rack to cool completely, where they will develop a crisp exterior and chewy interior.
- Bake the Second Batch: Repeat the rolling, coating, baking, and cooling process with the second half of the dough.
- Store the Cookies: Store airtight at room temperature for up to 7 days, refrigerated for 2 weeks, or frozen up to 3 months.
- Baking Notes: Ensure browned butter temperature does not exceed 80°F (27°C) to achieve proper cookie spread and surface cracking. Use grade AA butter for best results. Superfine sugar provides the best crunch, but turbinado sugar can be used for more sparkle. Refrigerate dough while shaping to prevent premature baking soda activation for uniform cookies. Dough freezes well but yields slightly larger, flatter, and darker cookies if baked after freezing.
Notes
- Clarifying and browning the butter is critical for texture and flavor; melting alone results in thinner, less thoroughly baked cookies.
- Use grade AA unsalted butter for optimal butter solids and taste.
- Superfine sugar on the surface offers a delicate crunch; turbinado sugar can add sparkle instead.
- Keep the browned butter cool (no warmer than 80°F/27°C) before mixing to ensure proper cookie spread and surface cracks.
- Refrigerate half the dough while shaping the first batch to maintain consistency in cookie size and shape.
- Raw dough can be frozen, but cookies baked from frozen dough are slightly larger, flatter, and darker.
- Baking at 375°F (190°C) ensures a crisp exterior with a chewy interior.
- Cookies will appear slightly underbaked in the center when done, which is desired for softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 110mg
- Fat: 6.5g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
