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

Method

Nutrition

For

13

M

I

For the Molasses Cookies

170

g

Brown butter, start with 204g or 14 ½ tablespoon unsalted butter

240

g

All-purpose flour

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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!

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