Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe

If you’re on the hunt for a cookie recipe that’s warm, chewy, and perfectly spiced, Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe is an absolute gem. I love this recipe because it blends the richness of browned butter with the deep, cozy flavors of molasses and warming spices, creating cookies that are crisp on the edges and tender inside. Whether you’re baking for a holiday party or just craving a nostalgic treat, these cookies never disappoint.

When I first tried Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe, I was blown away by how the clarified browned butter takes these cookies to the next level. You’ll find that the dough’s texture and the way the cookies crackle as they bake truly set them apart from your average molasses cookie. Plus, the subtle spice mix gives each bite a delightful complexity that my family goes crazy for every time.

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Ingredients You’ll Need

The ingredients for Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe are straightforward but carefully chosen to bring out the best flavor and texture. Using good-quality butter and superfine sugar makes a noticeable difference in your final cookies.

• Unsalted Butter: Use high-quality, preferably grade AA, for better flavor and to yield the right amount of browned butter solids.
• Egg: Opt for a large egg to get the perfect moisture and binding without weighing down the dough.
• Bleached All-Purpose Flour: Lightly spooned and leveled ensures your dough isn’t too dense or too dry.
• Baking Soda: Essential for that crackling texture and slight lift in the cookies.
• Sea Salt: Fine sea salt balances the sweetness and enhances the spices.
• Cinnamon, Cloves, Ginger: Freshly ground if you can—this makes all the difference in aromatic warmth.
• Superfine Sugar: Softly coats the dough balls, creating a crunchy, sparkling exterior once baked.
• Light Molasses: Grandma’s brand is preferred, but any quality light molasses adds deep flavor and a beautiful color.

Variations

One of the best things about Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe is how easily you can personalize it. Over time, I’ve tweaked a few parts to suit my family’s tastes and dietary needs without losing the cookie’s charm.

• Spice Adjustments: I sometimes increase the ginger slightly for a brighter kick or add a pinch of nutmeg to deepen the spice profile—feel free to adjust to your preference.
• Sweetener Swaps: If you want a bit more crunch and sparkle, try rolling the dough balls in turbinado sugar instead of superfine sugar—it adds a lovely texture.
• Dairy-Free Version: I swapped the butter for high-quality vegan butter once with good results, just be sure to clarify or melt it similarly.
• Shape Variations: I’ve also tried flattening dough balls midway through baking for a chewier cookie with a different look—both ways are delightful.

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

Step 1: Clarify and Brown the Butter with Care

This is the magic step! Melt the butter slowly over very low heat, stirring often. Then, raise heat just enough to brown the milk solids—keep stirring closely because it goes from browned to burnt faster than you think. When you see those beautiful deep brown specks on the spatula, pour the butter into a glass measuring cup, scraping every bit in. Let it cool to about 80°F (27°C) so it’s not too warm for mixing. I discovered that skipping this clarifying step makes a thinner cookie that won’t crack properly, so trust me—don’t rush it!

Step 2: Measure the Egg and Prep Dry Ingredients

Break or weigh your egg into a small bowl or measuring cup and cover it while you prep the rest. Meanwhile, whisk together your flour, baking soda, salt, and spices in a medium bowl. This keeps everything even and well distributed so no spice is left dumping in one bite.

Step 3: Mix Butter, Sugar, Molasses, and Egg

In your stand mixer fitted with the flat beater, combine the cooled browned butter with the superfine sugar, molasses, and egg. Mix on low for one minute until it looks smooth and glossy. I love how this blend smells—it’s like autumn in a bowl!

Step 4: Add the Flour Mixture and Form the Dough

Gradually add the flour mixture while the mixer runs on the lowest speed, just until all the flour is moistened. Then increase to low speed and beat for 30 seconds to start gluten development. Scrape the dough onto plastic wrap, divide it into two equal portions, wrap tightly, and pop it into the fridge for an hour. I find refrigerating the dough makes rolling easier and keeps the final cookies from spreading too much. You can roll the second half of the dough while the first batch bakes—time it right, and it all flows smoothly.

Step 5: Preheat Oven and Prepare Sugar for Rolling

A good 30 minutes before baking, set your oven to 375°F (190°C) and place a rack in the middle position. Pour the 2 tablespoons of superfine sugar for rolling into a small bowl. This step adds the signature glimmer and crunch on top of each cookie.

Step 6: Roll Dough into Even Balls and Coat with Sugar

Use a 1 1/2-inch cookie scoop or a heaping tablespoon to portion out 12 pieces from one dough half. Roll each between your palms to form smooth balls about 1¼-inch in diameter. Then roll each ball in the superfine sugar until well coated. Place them at least 1 1/2 inches apart on an ungreased baking sheet. I learned this spacing is key to letting the cookies expand and develop their signature cracks without sticking together.

Step 7: Bake to Perfection

Bake the cookies for 4 minutes, then rotate the sheet for even baking, and continue for another 4 to 6 minutes. You’ll notice cracks forming on the surface—this is exactly what you want! The inside should still look slightly underbaked and feel soft when gently pressed. Baking longer will make them crisper and darker, but I prefer a balance for that chewy center. When done, transfer the cookies to a wire rack after a few minutes to cool completely. Then repeat with the remaining dough. The cookies firm up as they cool, keeping a crisp outside and chewy, tender inside.

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

Garnishes

I like to keep it simple with these cookies, but a light dusting of powdered sugar or a sprinkle of extra cinnamon sugar right after baking can add a festive touch. For holiday gatherings, I sometimes drizzle a thin glaze made of powdered sugar and molasses over the cooled cookies to intensify that molasses flavor and add a nice sheen.

Side Dishes

These cookies pair beautifully with a cup of chai tea or hot apple cider—both complement the warming spices perfectly. For a special afternoon treat, serve them alongside a scoop of vanilla ice cream or a creamy pumpkin latte.

Creative Ways to Present

For parties, I’ve arranged these cookies on a rustic wooden board lined with cinnamon sticks and fresh orange slices, which not only looks festive but fills the room with a cozy aroma. Wrapping a few in parchment and twine makes a thoughtful homemade gift that friends and family adore.

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature, and they stay fresh and chewy for about a week. If my batch lasts that long (rare!), I find placing a slice of bread inside the container helps keep the cookies soft by maintaining moisture.

Freezing

The raw dough freezes wonderfully, so I often prep extra and roll dough balls straight into a freezer-safe container. When I want fresh cookies, I bake them frozen, adding an extra minute or two to the bake time. I noticed cookies frozen as dough come out slightly larger and flatter, but still delicious.

Reheating

To revive leftover cookies, I pop them in a 300°F oven for 3-5 minutes to gently warm them without drying out. This refreshes the soft center and brings back the delightful contrast of crisp edges and chewy inside.

FAQs

Final Thoughts

Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe has become a staple in my kitchen because of its unbeatable flavor and texture. Every time I bake them, I’m reminded how a few thoughtful steps—like browning the butter and rolling in superfine sugar—can transform simple ingredients into something truly special. I hope you’ll give it a try and see how these molasses cookies earn a treasured spot in your recipe collection, just like they have in mine.

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