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Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 131 reviews
  • Author: Wesley
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 10-12 minutes per batch, total 30 minutes
  • Total Time: 2 hours
  • Yield: 24 cookies (2 3/4-inch diameter each)
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These Molasses Sugar Butter Cookies by Rose Levy Beranbaum are rich, spiced treats with a perfect chewy interior and a crisp crackled surface. Clarified and browned butter adds a deep nutty flavor, complemented by the warm spices of cinnamon, cloves, and ginger. Rolled in superfine sugar, these cookies bake up beautifully with cracks on top and a soft, luscious center—ideal for cozy gatherings or holiday baking.

Ingredients

Scale

Butter Mixture

  • 150 grams (10 1/2 tablespoons, 1 stick plus 2 1/2 tablespoons) unsalted butter
  • 24 grams (2 tablespoons) superfine sugar, for rolling the dough balls

Wet Ingredients

  • 38 grams (2 tablespoons plus 1 teaspoon, about 3/4 large egg)
  • 60 grams (3 tablespoons) light molasses, preferably Grandma’s brand
  • 125 grams (1/2 cup plus 2 tablespoons) superfine sugar

Dry Ingredients

  • 204 grams (1 3/4 cups minus 1 tablespoon, lightly spooned and leveled) bleached all-purpose flour
  • 8.2 grams (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

Instructions

  1. Clarify and Brown the Butter: In a small heavy saucepan over very low heat, melt the unsalted butter while stirring often with a silicone spatula. Raise the heat slightly and boil gently, stirring constantly, until the milk solids turn a deep brown. Immediately pour the browned butter into a glass measuring cup, scraping in the solids, and cool it to room temperature but no higher than 80°F (27°C).
  2. Prepare the Egg: In a small bowl or measuring cup, weigh or measure the egg and cover with plastic wrap to maintain freshness.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the bleached all-purpose flour, baking soda, fine sea salt, ground cinnamon, ground cloves, and ground ginger until well combined.
  4. Combine Wet Ingredients: In the bowl of a stand mixer fitted with the flat beater, mix the cooled browned butter with the superfine sugar, molasses, and egg on low speed for 1 minute until well combined.
  5. Add Dry Ingredients: Gradually add the flour mixture to the butter mixture. Start mixing on the lowest speed to moisten the flour, then increase to low speed and beat for 30 seconds until just blended.
  6. Chill the Dough: Scrape the dough onto plastic wrap, divide into two equal portions (approx. 281 grams each), wrap tightly, and refrigerate for 1 hour or until firm enough to handle.
  7. Preheat the Oven: At least 30 minutes before baking, position the oven rack in the middle and preheat the oven to 375°F (190°C).
  8. Shape the Dough Balls: Place the 24 grams of superfine sugar for rolling in a small bowl. Remove one portion of dough from the refrigerator.
  9. Measure and Roll: Using a 1 1/2-inch diameter cookie scoop, level off 12 dough portions (~23 grams each). Roll each portion into a 1 1/4-inch ball between your palms.
  10. Coat Dough Balls with Sugar: Roll each ball thoroughly in the superfine sugar to coat. Arrange dough balls at least 1 1/2 inches apart on an ungreased cookie sheet.
  11. Bake the Cookies: Bake in the preheated oven for 4 minutes. Rotate the cookie sheet for even baking, then bake for an additional 4 to 6 minutes. The cookies will crack on top and appear slightly underbaked inside. They should feel soft when pressed gently.
  12. Cool the Cookies: Let the cookies cool on the cookie sheet set on a wire rack for 3 to 5 minutes until firm enough to transfer. Use a thin spatula to move them to a wire rack to cool completely, where they will develop a crisp surface and chewy interior. Repeat shaping, baking, and cooling for the second batch.
  13. Store the Cookies: Store airtight at room temperature for up to 7 days, refrigerated for 2 weeks, or freeze for up to 3 months.
  14. Baking Tips: Ensure browned butter is no warmer than 80°F/27°C for proper cookie expansion and crack formation. Clarifying the butter is essential for proper texture. Superfine sugar yields the best crunchy surface, but turbinado sugar may be used for extra sparkle. Chilling dough maintains uniform shape and size during baking. Raw dough freezes well but may produce slightly larger, flatter cookies if baked the next day.

Notes

  • Clarify butter carefully to achieve a nutty flavor and proper cookie texture; just melting butter is not sufficient.
  • Use grade AA unsalted butter for the best browning and flavor.
  • Superfine sugar gives a delicate crunch; turbinado sugar can be substituted for a sparkly finish.
  • Keep dough refrigerated before shaping to control baking soda activation and ensure uniform cookies.
  • Cookies freeze well baked or as raw dough; raw dough frozen then baked will produce larger, flatter cookies.
  • When rolled butter is too warm, cookies won’t spread properly or crack as they bake.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 10g
  • Sodium: 110mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 0.5g
  • Protein: 1.2g
  • Cholesterol: 15mg

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