Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe

I absolutely love Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe because it strikes the perfect balance between rich buttery flavor and the warm, spicy notes of molasses and cinnamon. These cookies have such a comforting, homemade taste that instantly transports me back to cozy afternoons in my kitchen, baking with my family. Plus, the way the edges crisp up while the centers stay soft makes them truly irresistible.

When I first tried Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe, I was amazed at how the browned butter adds this incredible depth of flavor that you don’t get with regular melted butter. You’ll find that these cookies are perfect not only for holiday baking but also as a thoughtful treat to share with friends or enjoy with your afternoon tea. They’re a little sweet, a little spicy, and downright addictive.

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Ingredients You’ll Need

Each ingredient in Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe works together to create that perfect meld of flavor and texture. I love that she specifies superfine sugar, which really makes the cookies’ surface shimmer just right. Shopping tip? Look for light molasses like Grandma’s for that authentic, mellow molasses flavor.

• Unsalted Butter: Choose high-quality grade AA butter for a rich flavor and better browning.
• Egg: Using 3/4 of a large egg makes the dough just the right consistency—measure carefully!
• Bleached All-Purpose Flour: Lightly spoon into the cup and level off to prevent dense cookies.
• Baking Soda: Helps the cookies spread properly and develop those signature cracks.
• Fine Sea Salt: Enhances the sweetness and spices without overpowering the flavor.
• Ground Cinnamon, Cloves, and Ginger: A warm, balanced blend that’s comforting and perfectly spiced.
• Superfine Sugar: Used both in the dough and for rolling, it creates a delicate crunch and shimmering surface.
• Light Molasses: Preferably Grandma’s brand for its smooth, mild flavor that doesn’t overpower.

Variations

I love experimenting with Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe by adding my own twists to make them truly my own. Whether you want to tone down the spices or add a hint of citrus zest, you can easily customize these cookies to suit your taste or the occasion.

• Spice Adjustments: I sometimes increase the cinnamon and ginger for a bolder bite during the holidays, and my family absolutely goes crazy for it.
• Gluten-Free Option: I’ve tried swapping the flour with a 1-to-1 gluten-free blend, and while the texture is slightly different, they still come out delicious.
• Molasses Substitution: If you want a deeper, more robust flavor, try using dark molasses—but reduce the amount slightly to avoid bitterness.
• Decorative Sparkle: Rolling the dough balls in turbinado sugar instead of superfine gives the cookies a pretty, rustic sparkle perfect for gifting.

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

Step 1: Clarify and Brown Your Butter Like a Pro

Start by melting your unsalted butter on very low heat. This part takes patience—you’ll gently boil the butter, stirring constantly, until the milk solids turn a rich deep brown and give off a nutty aroma. Pour the butter, including those browned bits, into a glass measure and let it cool to no warmer than 80°F/27°C. Trust me, this step really transforms your cookies with amazing depth in flavor that regular melted butter just can’t match.

Step 2: Prep Your Egg and Dry Ingredients

While the butter cools, measure 3/4 of a large egg into a small bowl and cover it with plastic wrap to keep it fresh. Then, whisk together your flour, baking soda, salt, cinnamon, cloves, and ginger in a medium bowl—this ensures your spices are evenly distributed in the dough.

Step 3: Mix Dough to Perfection

Using a stand mixer fitted with the flat beater, combine the browned butter with its solids, superfine sugar, molasses, and egg on low speed for about one minute until blended. Add the flour mixture gradually, starting on low speed just until the flour is moistened, then ramp up to low speed and beat for about 30 seconds. The dough will come together beautifully, with a slightly sticky but manageable texture.

Step 4: Chill and Shape the Dough

Scrape the dough onto plastic wrap and divide it in half. Wrap each portion tightly and pop them into the fridge for an hour until firm. I found chilling helps the dough hold shape and slows down the baking soda activation, giving you those perfect cracks on top. When ready, scoop the dough into 1¼ inch balls (about 23 grams each), then roll each in superfine sugar for a beautiful crunch.

Step 5: Bake and Enjoy

Preheat your oven to 375°F/190°C and set the rack in the middle position. Arrange your sugared dough balls at least 1 1/2 inches apart on a cookie sheet. Bake for 4 minutes, then rotate the sheet for even baking. Continue baking for 4 to 6 minutes more until cracks form but the centers still look slightly underbaked—they’ll finish firming up as they cool. Trust me, this timing yields the crispiest edges and softest, chewiest insides.

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

Garnishes

I usually keep it simple with these cookies, but a light dusting of powdered sugar or a dip in melted dark chocolate makes a stunning presentation for guests. Sometimes, I top the dough balls with a single pecan or a sprinkle of coarse sugar before baking for extra texture and visual appeal.

Side Dishes

These cookies pair perfectly with a hot mug of chai, your favorite black tea, or even a glass of cold milk. For a festive spread, I like serving them alongside spiced apple cider or creamy eggnog during the holidays.

Creative Ways to Present

For special occasions, I’ve arranged the cookies in pretty tiers on vintage cake stands, wrapped in cellophane with festive ribbons for gift-giving, and even sandwiched them with vanilla buttercream for a delightful cookie sandwich twist everyone raves about.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies airtight at room temperature in a cookie tin, and they last up to a week without losing moisture. If I refrigerate, they stay fresh for two weeks, but I often prefer room temp for the best texture.

Freezing

I’ve had great success freezing the raw dough in balls before baking. When I’m ready, I bake straight from the freezer, adding a couple of extra minutes to the baking time. It’s a lifesaver when I want freshly baked cookies on short notice!

Reheating

If you want to reheat leftover cookies, I pop them in a 300°F oven for about 5 minutes to recreate that fresh-baked crisp without drying them out. Microwaving makes them soft but sometimes chewy, so I prefer the oven method.

FAQs

Final Thoughts

Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe has become one of my go-to favorites for when I want to impress friends or simply treat myself to a cozy, nostalgic cookie. The combination of browned butter and warm spices creates something truly special, and I hope you’ll enjoy baking and sharing them as much as I do. Give this recipe a try—you’ll quickly see why it’s a classic and why it deserves a permanent spot in your baking rotation.

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