Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe

If you’re a cookie lover like me, then you absolutely have to try Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe. These cookies strike the perfect balance between soft chewiness and a crisp surface, with rich, warm spices melding beautifully with that deep molasses flavor. They’re just the kind of treat that feels both nostalgic and a little bit special—ideal for cozying up with a cup of tea or sharing with friends during the holidays.

What I adore about Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe is how approachable it is, despite the sophisticated flavor profile. The clarification and browning of butter bring an incredible depth to each bite that you won’t get from your ordinary butter cookie. When you make these, you’ll find that they hold their shape well, develop pretty cracks on top, and maintain that soft, chewy center that everyone raves about. Trust me, once you try this recipe, it’ll be your go-to whenever molasses cookies hit your mind.

this Recipe

Ingredients You’ll Need

Choosing the right ingredients is key to nailing Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe. I always recommend using high-quality unsalted butter and pure light molasses for the best flavor. The blend of warming spices gives these cookies their signature cozy aroma, so don’t skip or substitute them lightly!

• Unsalted Butter: Butter quality really shines in this recipe—use a good grade AA if possible for optimal browning and flavor.
• Egg: Using a large egg, partially measured, helps bind the dough without making it too wet.
• Bleached All-Purpose Flour: The classic choice to give these cookies their tender crumb and shape.
• Baking Soda: Provides a touch of lift and contributes to the formation of those delightful cracks on top.
• Fine Sea Salt: Enhances the sweetness and balances the spices.
• Ground Cinnamon, Cloves, and Ginger: This spice trio is essential for that warm, aromatic molasses cookie flavor.
• Superfine Sugar: Using superfine sugar helps achieve a lovely crunch on the cookie surface, especially when rolling the dough balls in it before baking.
• Light Molasses: Grandma’s brand molasses is what Rose recommends for the best taste—light molasses keeps the flavor bright without overpowering sweetness.

Variations

I love mixing things up now and then with this recipe to suit different moods or occasions. You can easily customize the spices or try rolling the dough balls in different sugars for a fresh twist. These little tweaks let you keep the base recipe but add your own signature touch.

• Spice Swap: I once doubled the ginger for a little extra warmth, and my family went crazy for that extra zing.
• Alternative Sugars: If you want a bit more sparkle and crunch, try using turbinado sugar instead of superfine sugar when coating the dough balls.
• Dairy-Free Option: You can experiment with vegan butter, though the browned butter taste is key—expect a slightly different flavor and texture.
• Chocolate Drizzle: For special occasions, drizzle cooled cookies with melted dark chocolate to add a decadent touch that’s always a crowd-pleaser.

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

Step 1: Clarify and Brown Your Butter to Perfection

This step sets this recipe apart. Gently melt your unsalted butter on very low heat, stirring constantly until the milk solids turn a deep, beautiful brown. One time, I rushed it and overheated the butter, and the cookies flattened out and lost those signature cracks. So take it slow—once browned, pour it immediately into a glass measure to cool to room temperature, no warmer than 80°F/27°C. This patience rewards you with rich, nutty flavor and the perfect cookie texture.

Step 2: Measure and Prepare Your Egg and Dry Ingredients

While the butter cools, weigh or measure your egg carefully—cover it with plastic wrap if you’re not adding it immediately to keep it fresh. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. This spice mix is what makes these cookies stand out, so take the time to get it right.

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

Using a stand mixer with the flat beater attachment makes this so much easier. Mix your browned butter (solids included), superfine sugar, molasses, and egg on low speed for about one minute. I like how this step ensures everything is well incorporated before adding the dry ingredients; it really helps the dough come together smoothly.

Step 4: Add Your Flour Mixture and Form the Dough

Add your flour mixture gradually, starting on the lowest speed so the flour moistens evenly. Then raise the mixer speed to low and beat for about 30 seconds until the dough comes together. Use a spatula to scrape the sides occasionally. This dough is soft but sturdy—don’t overmix or your cookies can toughen up.

Step 5: Divide, Wrap, and Chill the Dough

Scrape the dough onto plastic wrap, divide it in half for easier handling, and wrap each piece tightly. Refrigerate for at least one hour. This chill time is crucial—it firms up the dough so rolling is neater, and the cookies bake evenly without spreading too much. I’ve found that rolling half while the other half chills keeps the baking flow going smoothly.

Step 6: Prep Your Oven and Sugar Bowl

Preheat your oven to 375°F (190°C) and place a rack in the middle position. Pour the extra superfine sugar into a small bowl; you’ll roll the dough balls here before baking. This little ritual adds that pretty, tender crunch we all love on molasses cookies.

Step 7: Roll, Coat, and Arrange the Dough Balls

Scoop out 1 1/2-inch balls of dough—about 23 grams each—and roll them smooth between your palms. Then roll each ball in the superfine sugar to coat well. Arrange them on your cookie sheets at least 1 1/2 inches apart, so they have room to spread. I sometimes line my pans with parchment paper to help with easy removal and cleanup.

Step 8: Bake and Rotate for Even Cookies

Bake your cookies for 4 minutes, then carefully rotate the pan to ensure even heat distribution. Continue baking for another 4 to 6 minutes until cracks appear on top and the centers look slightly underbaked. When you gently press with a fingertip, they should feel soft but not doughy. Overbaking leads to hard cookies, so watch closely!

Step 9: Cool and Enjoy

Set the pan on a wire rack for 3 to 5 minutes to firm the cookies enough to transfer. Use a thin spatula to move them to another rack to cool completely. The cookies crisp up beautifully on the outside but stay chewy inside—a texture contrast that I always find irresistible. Shape and bake your second batch the same way.

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

Garnishes

I often keep it simple and roll the dough balls in superfine sugar before baking because that delicate sparkle is the perfect finishing touch. For parties, I’ve also sprinkled a tiny pinch of flaky sea salt on top before baking to deepen the flavors—it’s a lovely surprise that pairs especially well with the molasses.

Side Dishes

These cookies are fantastic with a classic cup of spiced tea or a creamy latte. If you’re setting up a cookie tray, I like pairing them with some lightly spiced hot cider or even a scoop of vanilla ice cream for a fun dessert twist.

Creative Ways to Present

One Christmas, I arranged these cookies on a pretty plate garnished with fresh rosemary sprigs and cranberries for a festive look. Another time, I tied stacks of three cookies with thin twine as little gifts for neighbors—it was such a simple but meaningful gesture.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay chewy and fresh for up to a week. Sometimes I add a slice of bread to the container—it helps keep the cookies soft by maintaining moisture balance.

Freezing

Believe it or not, the raw dough freezes really well. I like to roll the balls, place them on a baking sheet to freeze individually, and then transfer them to a zip-top bag. When ready to bake, I just pop frozen dough balls straight in the oven, adding a couple extra minutes to bake time. It’s a lifesaver for busy days or unexpected guests!

Reheating

If you have leftover cookies that have lost a bit of their fresh-out-of-the-oven magic, I lightly warm them in a 300°F oven for about 5 minutes. It revives the crispy edges and brings back that chewy center without drying them out.

FAQs

Final Thoughts

Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe holds a special place in my kitchen because it combines simple ingredients with a thoughtful technique that elevates every bite. I love sharing these cookies because they always feel like a warm hug on a plate — perfectly spiced, chewy, and sweet without being too heavy. If you decide to give this recipe a go, I think you’ll find it’s as rewarding to make as it is to eat. Trust me, these cookies will win over anyone’s heart, just like they did mine.

Print