Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe

If you’re on the hunt for a cookie recipe that strikes the perfect balance between soft chewiness and a delicate crisp, you’re going to love Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe. I absolutely adore this recipe because it brings that nostalgic warmth of molasses and spices, all wrapped up in a buttery, tender bite that feels like a hug from your grandma’s kitchen. Whether you’re baking for the holidays, a cozy afternoon treat, or just because, these cookies never fail to impress.

What really makes Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe stand out is the use of browned butter and superfine sugar—both little tricks I discovered that take these cookies from good to unforgettable. You’ll find that the texture, flavor, and even the charming cracked tops set this recipe apart from your average molasses cookie. It’s a straightforward recipe with a little magic in the details, and I can’t wait to share it with you.

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Ingredients You’ll Need

Each ingredient plays a crucial role in making Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe shine. From the browned butter’s rich undertones to the warming spices, these ingredients work beautifully together to create something truly special.

• Unsalted Butter: Choose quality grade AA butter to ensure the right amount of milk solids for browning.
• Egg: Using about 3/4 of a large egg helps keep the dough tender and perfectly moist.
• Bleached All-Purpose Flour: Using bleached flour keeps the cookie edges crisp and delicate.
• Baking Soda: Key for the light rise and creating the signature cracked tops.
• Fine Sea Salt: Enhances the cookie’s sweetness and balances the molasses flavor.
• Ground Cinnamon, Cloves, and Ginger: This classic spice blend creates that warm, inviting molasses cookie flavor we crave.
• Superfine Sugar: It gives the perfect crunchy surface coating when you roll the dough balls—plus, it dissolves beautifully in the dough.
• Light Molasses: Grandma’s brand is recommended for its mellow, smooth flavor that shines without overpowering.

Variations

I love tweaking Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe depending on the season or mood—it’s versatile enough to handle little twists, so don’t be shy about putting your own spin on it.

• Spice It Up: I sometimes add a pinch of cardamom or nutmeg to the spice mix for a subtle extra warmth that fills the kitchen with a lovely aroma.
• Swap the Sugar: For a bit more crunch, I’ve used turbinado sugar instead of superfine sugar for rolling the dough balls—makes for a nice sparkle on top.
• Gluten-Free Option: Try substituting with a gluten-free flour blend that measures like all-purpose flour; the dough might be a bit more delicate but still delicious.
• Molasses Variation: If you enjoy a deeper flavor, blackstrap molasses can be used, but I suggest cutting back slightly as it’s much bolder and a bit bitter.

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

Step 1: Clarify and Brown the Butter with Care

This is where the magic starts. Melt the unsalted butter slowly over very low heat, stirring often so it doesn’t burn. Then, raise the heat slightly and keep stirring until the milk solids turn a rich, golden brown. I can’t emphasize enough how much flavor this adds—it’s like a nutty, toasty secret that makes these cookies unforgettable. Don’t skip cooling the butter to no warmer than 80°F (27°C) before mixing; I learned this the hard way after impatiently rushing and the cookies didn’t spread or crack properly.

Step 2: Prepare Your Egg and Dry Ingredients

Weigh or measure about three-quarters of a large egg, cover it with plastic wrap, and set aside. In another bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Mixing these dry ingredients separately means you get an even spice distribution throughout the dough—trust me, it makes a huge difference.

Step 3: Mix the Dough Gently but Thoroughly

Using a stand mixer fitted with the flat beater, start by combining your cooled browned butter, superfine sugar, molasses, and egg on low for about a minute. Then add the flour mixture and mix on the lowest speed just until everything is moistened. Afterward, increase to low speed and beat for 30 seconds. This careful mixing avoids overworking the dough—your cookies will thank you with their tender crumb.

Step 4: Chill the Dough for Better Shape and Texture

Scrape the dough onto plastic wrap, divide into two equal portions, and wrap tightly. Refrigerate for at least an hour until the dough firms up but isn’t too hard to handle. I’ve found that chilling helps the cookies spread just right and develop their signature cracks. Plus, by keeping half chilled while baking the first batch, you ensure even cooking and uniform size.

Step 5: Roll, Sugar, and Space Your Cookies with Care

Preheat your oven to 375°F (190°C) and place the rack in the middle position. For rolling, measure out dough balls about 1½ inches in diameter using a cookie scoop or a heaping tablespoon—this yields around 12 cookies per batch. Roll each ball between your palms to smooth it, then roll it in superfine sugar for a sweet, crackly exterior. Remember to space the dough balls at least 1½ inches apart on the baking sheet—the cookies will spread and crack beautifully if given space.

Step 6: Bake Until Just the Right Softness

Bake the cookies for 4 minutes, then give the tray a gentle rotate for even baking. Continue baking for another 4 to 6 minutes—you’re looking for cracks on top and a slightly underbaked look inside. When you press them lightly, the centers should still feel soft. This is exactly what you want because the cookies set up perfectly as they cool to that ideal chewy texture with a crispy shell.

Step 7: Cool Carefully and Store Properly

Let the cookies cool on the baking sheet for 3 to 5 minutes to firm up enough for transferring, then use a thin spatula to move them to a wire rack. They’ll finish cooling with a lovely crisp surface and chewy center. Store leftovers airtight at room temperature for up to a week, refrigerate for two weeks, or freeze for up to three months—yes, these freeze beautifully and keep their flavor intact.

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

Garnishes

I like to keep it simple with these cookies because their flavor shines on its own, but a light dusting of powdered sugar or a drizzle of melted white chocolate can elevate them for special occasions. Sometimes, I dust them with a pinch of extra cinnamon sugar just before serving—it’s a subtle touch that enhances the cozy spice notes beautifully.

Side Dishes

Pair these cookies with a refreshing cup of chai tea or a warm mug of hot cider for the ultimate cozy snack. I’ve even served them alongside vanilla ice cream to bring a molasses-sugar-cookie sandwich vibe that my family goes crazy for on chilly days.

Creative Ways to Present

For gatherings, I like to stack these cookies on a pretty plate and tie them with rustic twine for a gift-like touch. Another fun idea is arranging them flat on a festive platter and sprinkling with edible gold dust or crushed candied ginger for sparkle and zing. They really make a statement when stacked in a clear jar as a hostess gift too!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature and can honestly say they taste just as good up to a week later. Keeping a piece of bread in the container helps maintain that perfect chewy texture by absorbing excess moisture—something I discovered after many trial runs.

Freezing

For longer storage, I freeze the baked cookies in a single layer on a tray first, then transfer them to a freezer-safe bag. They thaw quickly at room temperature, and the flavor and texture remain spot on, which is so handy for holiday prep or unexpected guests.

Reheating

If I want that fresh-baked warmth, I pop the cookies in a 300°F oven for 5 minutes or so. This makes the outside crisp again while softening the chewy interior—just like right out of the oven. Avoid microwaving as it tends to make them too soft or rubbery.

FAQs

Final Thoughts

Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe has become one of those go-to recipes I turn to when I want to impress without stress. I love the way it combines simple ingredients with classic technique to create cookies that are full of warmth and charm. If you’re like me and appreciate a perfect balance of spice, chew, and crisp, I promise you’ll enjoy every bite—and your kitchen will smell amazing while you bake. Give this recipe a try and share these cookies with your loved ones—they’re sure to ask for seconds (and the recipe!).

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