Soft Brown Butter Molasses Cookies
These soft brown butter molasses cookies are soft in the center with crisp, chewy edges, and full of brown butter and molasses flavors!
Ingredients
For the Molasses Cookies:
- 170 g (¾ cup) brown butter, start with 204g or 14 ½ tablespoon unsalted butter
- 240 g (2 cups) all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoon cinnamon
- 2 teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ teaspoon salt
- 160 g (¾ cup) dark brown sugar
- 50 g (¼ cup) granulated sugar
- 80 g (scant ¼ cup) unsulphured molasses
- 1 egg, room temp
- 1 teaspoon vanilla extract
For Rolling:
- 50 g (¼ cup) granulated sugar
Instructions
- Start by making the brown butter. In a small saucepan, heat 204g (14 ½ tbsp) of unsalted butter over medium heat for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.
- Weigh out 170g (¾ cup) of the brown butter in a large bowl. If you are short a few grams, just add regular unsalted butter to make up the difference. Place in the freezer for about 15 minutes until solid, yet soft.
- Meanwhile, in a medium bowl, whisk together the flour, baking soda, spices, and salt. Set aside.
- In the bowl of a stand mixer, beat the soft brown butter and sugars together for 2-3 minutes until light and fluffy.
- Add in the molasses and beat until fully combined.
- Then, add in the egg and vanilla and beat until fully combined.
- Lastly, add in the dry ingredients and mix until just combined.
- Chill the dough in the fridge for about one hour.
- Toward the end of the chill time, preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Using a 3 tablespoon cookie scoop, portion the cookie dough and place onto one baking sheet. Freeze for 15 minutes.
- Roll each cookie dough ball in sugar, then place on a baking sheet about 3 inches apart.
- Bake the cookies for about 10-12 minutes, until slightly golden on the edges.
- Cool completely on the baking sheet & enjoy!
Notes
- Start with an extra couple tablespoons of butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter.
- Be sure to bring your brown butter back to a solid, yet soft state by placing in the freezer for about 15 minutes.
- Do not skip the chill time of the cookie dough!
Nutrition Facts
Serving: 1cookie | Calories: 262kcal | Carbohydrates: 39g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 227mg | Potassium: 138mg | Fiber: 1g | Sugar: 24g | Vitamin A: 346IU | Vitamin C: 0.04mg | Calcium: 34mg | Iron: 1mg
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