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Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 150 reviews
  • Author: Emily
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 24 cookies (2 3/4-inch each)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Rose Levy Beranbaum’s Molasses Sugar Butter Cookies are crispy on the edges with a soft and chewy center, featuring a deep, rich flavor from browned butter and warm spices. These perfectly sized 2 3/4-inch cookies combine the complex notes of molasses with a subtle spice blend, rolled in superfine sugar for an enticing crunch. Ideal for a classic holiday treat or year-round enjoyment.

Ingredients

Units 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
  • 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 bleached all-purpose flour (lightly spooned and leveled off)
  • 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

  1. Clarify and Brown the Butter: Melt butter in a small heavy saucepan over very low heat, stirring often. Increase heat to low and boil while stirring constantly until the milk solids turn deep brown. Pour browned butter with solids into a glass measuring cup and let cool to no higher than 80°F (27°C).
  2. Measure the Egg: Weigh or measure the egg in a small bowl or cup and cover with plastic wrap.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and ginger.
  4. Make the Dough: In the bowl of a stand mixer with the flat beater attachment, combine browned butter and solids, superfine sugar, molasses, and egg. Mix on low speed for 1 minute.
  5. Add Flour Mixture: Add dry ingredients to butter mixture and start mixing on lowest speed until flour is moistened. Raise speed to low and beat for 30 seconds.
  6. Chill the Dough: Scrape dough onto plastic wrap, divide into two 281-gram portions, wrap tightly and refrigerate for 1 hour or until firm enough to handle.
  7. Preheat Oven: Place oven rack in middle position and heat oven to 375°F (190°C) at least 30 minutes before baking.
  8. Prepare for Rolling: Place 24 grams (2 tablespoons) of superfine sugar in a small bowl for rolling cookie dough balls.
  9. Shape Dough Balls: Remove one chilled dough portion. Using a 1 1/2-inch cookie scoop or heaping tablespoon (23 grams), scoop 12 even pieces. Roll each piece into a 1 1/4-inch ball with your palms.
  10. Coat with Sugar: Roll each dough ball in the superfine sugar until fully coated. Place on cookie sheet at least 1 1/2 inches apart.
  11. Bake the Cookies: Bake for 4 minutes then rotate the cookie sheet. Continue baking 4 to 6 more minutes until cookies show cracks but centers remain soft when lightly pressed.
  12. Cool the Cookies: Let cookies cool on the baking sheet for 3 to 5 minutes until firm enough to transfer. Use a thin spatula to move them to a wire rack to finish cooling, firming to a crisp outside and chewy inside.
  13. Repeat: Shape, roll, and bake the second batch from remaining dough.
  14. Store Properly: Store cookies airtight at room temperature up to 7 days, refrigerated for 2 weeks, or frozen for 3 months.
  15. Baking Tips: Use browned butter cooled below 80°F for proper expansion and cracking. Superfine sugar creates the best crunch. Refrigerate half the dough while shaping the first batch to maintain size and prevent premature rising.
  16. Additional Notes: The dough can be frozen but may produce slightly larger, flatter cookies if baked later than the mixing day.

Notes

  • The browned butter’s temperature is critical; warmer butter prevents proper cookie expansion and cracks and increases baking time by 2 minutes.
  • Clarifying and browning the butter is essential for the cookies’ texture and flavor.
  • Use grade AA butter for the best quality browned butter yield.
  • Superfine sugar yields the most even, crunchy surface; turbinado sugar can be used for sparkle but less even texture.
  • Chilling the dough in halves ensures uniform cookie size and texture by slowing baking soda activation.
  • Raw dough freezes well but may affect final cookie shape and color.

Nutrition

  • Serving Size: 1 cookie (approx. 28 grams)
  • Calories: 130
  • Sugar: 8g
  • Sodium: 110mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0.5g
  • Protein: 1.5g
  • Cholesterol: 20mg

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