Hey Y’all! Today I’m writing about Molasses Brown Butter Cookies. Yes, I know it’s January, and Yes, I know that this might be considered a “Christmas Cookie” But I don’t care. If the Pandemic has taught me anything, we should do whatever brings us joy, whenever we need a little joy. And that’s why we’re making Molasses Brown Butter Cookies in January. You with me?
If you’re new here, I’m Richelle and my baking style lately involves using brown butter and bourbon as much as possible. I’m always on #TeamSweetPotato and I firmly believe that cornbread needs a little sugar. Alright, you ready to dive a bit deeper into Molasses Brown Butter Cookies, which basically is so on point for my baking brand.
I discovered Molasses Brown Butter Cookies recipe when I borrowed The Baking Bible from my local library. Eventually, I bought the book, because I needed it for quick reference whenever. Also, my husband loves molasses cookies– he and his mom are the only two in his family that like them– so they feel like home to him.
- You are going to have to brown some butter and then wait for it to cool.
- You are also going to have to let the Molasses Brown Butter Cookies chill for at least an hour in the fridge– you have been warned! Seriously, if you baked them right away, they would spread like you wouldn’t believe– and it’s all because of that browned butter
Special Ingredients/ Equipment
- The rolling sugar can vary. The original recipe uses superfine sugar, I used turbinado for a little extra crunch, use what you have. Otherwise this is pretty straightforward — no exotic ingredients are necessary.
- No Special Equipment is necessary.
Molasses Brown Butter Cookies recipe adapted from Rose Levy Beranbaum’s “The Baking Bible”.
- 1 cup (2 sticks) unsalted butter
- 2 ¼ cups all purpose flour
- 2 teaspoons baking soda
- ¼ + ⅛ tsp fine sea salt
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ¾ cup granulated sugar
- ¼ cup molasses
- 1 large egg, room temperature
- Turbinado sugar for rolling
In a medium saucepan, melt the butter over medium low heat. Continue to cook until the butter has a nutty aroma and the milk solids begin to brown. This can take anywhere from 5 to 10 minutes. Check the butter constantly. Pour the brown butter into a measuring cup to cool to 80ºF. For this recipe you’ll need ¾ cup browned butter + all of the browned solids.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves and ginger. Set aside.
If you’re using a stand mixer, fit it with the paddle attachment. If you’re using a hand mixer– do this next step in a large bowl.
Mix the browned butter, sugar, molasses and egg on a low speed for about a minute. Add the flour mixture and stir for another minute, until the dough comes together.
Divide the dough in half and wrap in plastic wrap. Refrigerate for at least an hour, up to 4 days.
Preheat the oven to 375ºF. Line two large cookie sheets with parchment paper.
Pour the turbinado sugar into a small bowl.
Scoop the dough with a medium cookie scoop (about 1 tablespoon) and roll into a ball using your hands. Drop each cookie into the bowl full of sugar and cover the dough completely with sugar. Place each cookie onto the cookie sheet with about 2 inches of space
Bake the cookies for 4 minutes. Rotate the cookie sheet and bake for another 4-5 minutes.
Let cookies cool on a cookie sheet on top of a wire rack for 10 minutes. After 10 minutes, let the cookies cool directly on the wire rack.
Store in an airtight container at room temperature for 1 week.