Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe

I absolutely love sharing Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe because it strikes such a perfect balance between rich, buttery flavor and a cozy molasses spice kick. Every time I bake these, the aroma that fills my kitchen instantly takes me back to those comforting moments around the holidays or lazy weekends curled up with a good book. This recipe is a gem that’s worth trying when you want a cookie that’s both elegant and irresistibly chewy inside with a lightly crisp sugar-coated surface.

What makes Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe truly special is how these cookies almost melt in your mouth while still holding that satisfying chewy texture. You’ll find it’s surprisingly straightforward, but the small techniques—like clarifying and browning the butter—make all the difference. Once you get the hang of it, this recipe becomes a go-to for impressing friends or simply treating yourself with something homemade and wholesome.

this …

Ingredients You’ll Need

These simple ingredients come together to create a classic cookie with a deep molasses flavor enhanced by the warmth of spices and the magic of browned butter. I recommend getting superfine sugar for rolling—the texture really makes the cookie’s crust sparkle and crunch just right.

• Unsalted butter: Use good quality, grade AA butter for the best browning and flavor development.
• Egg: I like to use part of a large egg as the recipe suggests, weighing it out for precision—this keeps the dough consistent.
• Bleached all-purpose flour: This works best for the right texture, but if you only have unbleached, it’ll still be delicious.
• Baking soda: Essential for the cookies to rise and develop those signature cracks on top.
• Fine sea salt: Just a touch to balance out the sweetness and enhance flavors.
• Cinnamon, ground cloves, ground ginger: These spices bring that classic molasses cookie warmth without overpowering the butter.
• Superfine sugar: Not only for the dough, but also for rolling each cookie ball to get that beautiful, crunchy surface.
• Light molasses: Grandma’s brand is a favorite for me—it has a mild sweetness that’s perfect here.

Variations

I love how flexible Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe is when it comes to personalization. I often tweak the spices slightly based on the season or occasion—it’s a great way to keep this classic feeling fresh. Feel free to swap out superfine sugar for turbinado if you prefer a bit more crunch.

• Variation: Adding a pinch of cardamom makes these cookies smell heavenly—my family swears by the slightly exotic twist it adds.
• Variation: For a gluten-free option, I’ve had success replacing flour with a trusted gluten-free blend, though the texture shifts slightly toward cakier.
• Variation: Swap out light molasses for robust molasses for a deeper, richer molasses flavor, just keep in mind it can darken the cookie more.

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

Step 1: Clarify and Brown the Butter

This is where the magic starts. Melt the unsalted butter on very low heat, stirring often to keep the milk solids from burning unevenly. Once you see those solids turn a beautiful deep brown, pour everything into a glass measuring cup including the solids scraped from the pan. Let it cool to around 80°F (27°C) or room temperature—if the butter’s too warm, your cookies won’t spread or crack properly. I learned this the hard way, so patience here really pays off!

Step 2: Measure the Egg

Weighing the egg is a small but crucial detail that keeps the dough perfectly balanced, avoiding too wet or dry dough. Cover it with plastic wrap to keep it fresh if you’re not using it immediately.

Step 3: Mix Dry Ingredients

Whisk together your flour, baking soda, salt, and ground spices in a medium bowl. This step ensures the leavening and spices are evenly distributed for consistent flavor and texture.

Step 4: Combine Browned Butter, Sugar, Molasses, and Egg

In your stand mixer fitted with a flat beater, blend the browned butter with sugar, molasses, and egg on low speed. Mixing for just about a minute helps the ingredients come together smoothly without overworking the dough.

Step 5: Add the Dry Ingredients

Add the flour mixture gradually, starting on the lowest speed to avoid a flour cloud in your kitchen! Then raise the speed to a low setting and beat for around 30 seconds to fully incorporate. Here, don’t overmix or your cookies might turn out denser than intended.

Step 6: Chill the Dough

I find dividing the dough into two pieces and chilling them individually on plastic wrap helps tremendously with handling and shaping. Refrigerate for at least an hour until firm but not rock hard—this keeps the baking soda from activating too early so your cookies bake with perfect cracks and size.

Step 7: Preheat Your Oven

Set your oven to 375°F (190°C) and position the rack in the middle two-thirds of the oven. I like to start this 30 minutes before baking so the oven temperature stabilizes and your cookies get an even bake from the start.

Step 8–10: Shape and Coat the Dough Balls

Roll the chilled dough into 1¼ inch balls using a cookie scoop or just a tablespoon measure. Then roll each ball in superfine sugar for that signature crackled, sparkling surface. Place them at least 1½ inches apart on a baking sheet—giving them room is key so they can spread evenly.

Step 11: Bake the Cookies

Bake for 4 minutes, then rotate the sheet for even baking and continue for another 4-6 minutes. You’ll know they’re just right when cracks appear on top but the centers still look slightly underbaked and soft. Press gently with a fingertip to check. Overbaking here turns them crispy all the way through, which some prefer, but I love the chewy middle best.

Step 12: Cool and Transfer

Let the cookies cool on the sheet for 3-5 minutes until firm enough to move. I use a thin pancake turner to gently transfer them to a wire rack to finish cooling. This step prevents sogginess and lets the cookies firm up with that perfect crisp-chewy contrast.

Step 13: Store Properly

Store your cookies airtight at room temperature for up to a week, refrigerate for two weeks, or freeze for up to three months to keep them fresh. I usually put leftovers in a ziplock bag with parchment paper layers to avoid sticking and preserve texture.

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

Garnishes

I like to keep garnishes simple with these cookies. Sometimes, a light dusting of powdered sugar or a sprinkle of extra superfine sugar right after baking adds an elegant touch. For a festive look, a little edible gold dust or a few colorful sugar crystals make them party-ready.

Side Dishes

Rose Levy Beranbaum’s Molasses Sugar Butter Cookies pair beautifully with a warm cup of chai tea or a cinnamon-spiced latte. For a dessert platter, they’re perfect alongside creams like mascarpone or vanilla bean ice cream—and fresh fruit like sliced pears complements the spices nicely.

Creative Ways to Present

For a special occasion, try stacking these cookies with layers of spiced cream cheese frosting or sandwiching them with a smooth caramel filling. Wrapped up in cellophane with a festive ribbon, they also make delightful homemade gifts that everyone will rave about.

Make Ahead and Storage

Storing Leftovers

I always store leftover cookies in an airtight container with a piece of bread to keep them moist—this little trick keeps them soft inside even days later. If your kitchen is humid, the fridge storage option for a couple of weeks works well without drying them out.

Freezing

I freeze both dough and baked cookies. For dough, I portion it into balls before freezing to make it easy to bake fresh batches anytime. When freezing baked cookies, I separate layers with parchment paper to avoid sticking and keep them fresh for up to three months.

Reheating

To reheat frozen or refrigerated cookies, I pop them in a 300°F (150°C) oven for about 5 minutes to bring back that just-baked softness with a perfectly crisp surface. A few seconds in the microwave can work in a pinch but risks turning them chewy or tough.

FAQs

Final Thoughts

Honestly, Rose Levy Beranbaum’s Molasses Sugar Butter Cookies Recipe has become one of my absolute favorites for how reliably it delivers chewy, flavor-packed cookies every time. Sharing them with friends feels like passing along a small homemade treasure, especially when they comment on that gorgeous browned butter taste. I encourage you to give this recipe a try—once you get the browning of the butter right, you’ll feel like a cookie pro, and your kitchen will smell divine. Trust me, these cookies will quickly become a staple you reach for again and again!

Print