Soft Brown Butter Molasses Cookies (Edit recipe)

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These soft brown butter molasses cookies are soft in the center, crisp on the edges, and full of brown butter and molasses flavors.

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PREP TIME

25 minutes

COOK TIME

12 minutes

INGREDIENTS

Serves: 25

Ingredients

170 gram Brown Butter, (start with 210g; 15 tbsp unsalted butter)
270 gram All Purpose Flour, (2 1/4 cup)
1/2 tsp Baking Soda
2 tsp Ground Cinnamon
2 tsp ground Ginger
1/2 tsp ground Cloves
1/2 tsp ground Nutmeg
1/4 tsp ground Allspice
1/4 tsp Salt
160 gram Brown Sugar, (3/4 cup dark brown sugar)
50 gram Granulated White Sugar, (1/4 cup)
80 gram Molasses, (scant 1/4 cup, unsulphured)
1 Egg, room temp
1 tsp Vanilla Paste
50 gram Granulated White Sugar, 1/4 cup for rolling the dough

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by making the brown butter. In a small saucepan, heat 210g (15 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 fridge until solid, yet still 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.
Scoop cookie dough out onto the baking sheets, then roll each in sugar.
Bake the cookies for about 12 minutes, banging the pan a few times halfway through to deflate slightly, and then again when they come out of the oven.
Transfer cookies to a wire rack to cool completely.

Notes

Be sure to make your brown butter far enough ahead of time to let it solidify again before making the cookie dough. I used a 1 ½ tablespoon cookie dough scoop for 25 cookies. If you use a larger cookie scoop, you'll need to bake them slightly longer. It's always best to slightly under bake your cookies, since they will continue to cook once they come out of the oven. I baked mine for exactly 12 minutes. If you'd like to prep the cookie dough ahead of time, you can chill the dough overnight. Just skip freezing the scooped cookie dough balls, and instead roll them in sugar and bake right away.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	122
Fat:	6 g
Carbohydrates:	16 g
Protein:	1 g
Cholesterol:	16 g
Sodium:	49 mg
Fiber:	0 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.