These brown butter molasses cookies are thick and chewy, full of spices and rich molasses. They're the perfect way to kick off the holiday season.
It's not the holidays without molasses cookies. There is just something about the deep flavors of cinnamon, ginger and molasses. Like a warm hug but in a cookie form.
If you're after a warming ginger cookie without molasses, check out these chewy triple ginger cookies.
Find the full list of ingredients in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.
- Butter - This can be salted butter or unsalted butter. It will be cooked down until toasty and brown.
- Granulated sugar - Gives the cookie edges a little crisp.
- Brown sugar - You can use light or dark brown sugar.
- Molasses - This is a key for the flavor in the cookies as well as texture. Use a dark molasses or unsulphured molasses. Avoid using blackstrap molasses as this is a bit too bitter.
- Vanilla extract or paste
- Egg - for structure
- All-purpose flour
- Baking soda
- Ground ginger, cinnamon and cloves.
See the recipe card for quantities. This is is more of a small batch of molasses cookies compared to many other recipes out there. It makes around 20-22 cookies.
How to brown butter
In a saucepan over medium heat, let the butter melt completely. Avoid using a dark pan as you will struggle to see the caramelization of the butter and run the risk of burning it.
Once melted, let it cook further for around 3-4 minutes, stirring occasionally until the milk solids in the butter have caramelized into a deep amber color and the butter has a nutty aroma.
Pour the browned butter into a mixing bowl, including all the brown bits at the bottom of the pan (they're the best bits!). Allow it to cool down for 10 minutes before continuing with the recipe.
See all my brown butter recipes!
Let the butter melt in a medium saucepan, then let it cook further for around 3-4 minutes until the milk solids have caramelized and the butter smells nutty.
Pour it into a large bowl and allow it to cool down for around 8-10 minutes.
Add in the sugars, egg, vanilla and molasses. Mix well to combine.
Whisk together flour, baking soda, salt and the spices.
Tip the dry ingredients into the wet ingredients and use a rubber spatula to stir it into a thick dough.
Cover the bowl with a lid or plastic wrap and chill dough for a minimum of 2 hours (or up to 2 days.)
Preheat the oven to 350°F/180°C and line baking sheets with parchment paper.
Scoop around 1 ½ tablespoons of dough for each cookie and roll it into a ball using the palms of your hands.
Roll each cookie dough ball into turbinado sugar (or use granulated sugar)
Set the cookie dough balls on the prepared cookie sheets, around 2 inches apart.
Bake the cookies for around 8-10 minutes until puffed and golden brown around the edges but the middles should still be soft. Bang the cookie sheet onto the counter when the cookies come from the oven. This will deflate them a bit.
Top tip - For best results, don't over-bake the cookies. They will continue cooking on the hot tray after being removed from the oven.
Leave the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool further
The baked cookies can be stored in an airtight container at room temperature for up to a week, or be frozen for up to three months.
Unbaked cookie balls can also be frozen for up to three months in a freezer bag or sealed container. Freezing the balls of dough means you can enjoy cookies any time!
Baking cookie balls from frozen - The cookies can be baked directly from frozen without the need to thaw. They may need an extra minute or two of baking time.
More cookie recipes
- Triple ginger cookies
- Raspberry white chocolate chip cookies
- Fudgy orange chocolate cookies
- Peppermint chocolate cookies
- 170g (¾ cup) unsalted butter
- 100g (½ cup) granulated sugar
- 50g (¼ cup) soft brown sugar
- 70g (¼ cup) unsulphured molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 250g (2 cups*) all-purpose flour
- 1 ¼ teaspoon baking soda
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- Turbinado sugar or granulated sugar
- Let the butter melt in a medium saucepan, then cook for around 3-4 minutes until the milk solids have caramelized and the butter smells nutty.
- Pour it into a large bowl and cool down for around 8-10 minutes.
- Whisk together flour, baking soda, salt, and spices in a separate bowl. Set aside.
- Add granulated sugar, brown sugar, egg, vanilla, and molasses to the butter. Mix well to combine.
- Tip the dry ingredients into the wet ingredients and stir them into a thick dough using a rubber spatula.
- Cover the bowl with a lid or plastic wrap and chill the dough for at least 2 hours (or up to 2 days.) You can also roll the balls first and then chill them.
- Preheat the oven to 350°F/180°C and line baking sheets with parchment paper.
- Scoop around 1 ½ tablespoons of dough for each cookie and roll it into a ball.
- Roll each cookie dough ball into turbinado sugar (or use granulated sugar)
- Place the cookie dough balls on the prepared cookie sheets, around 2 inches apart.
- Bake the cookies, one tray at a time, for around 8-10 minutes until puffed, but the middles should still be soft. Bang the cookie sheet onto the counter when the cookies come from the oven. This will deflate them a bit and give them that crackle look.
- For best results, don't over-bake the cookies. After being removed from the oven, they will continue cooking on the hot tray.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 172Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 114mgCarbohydrates: 26gFiber: 0gSugar: 16gProtein: 2g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist