Prep
45m
Cook
12m
Total
57m
Ingredients
Method
Nutrition
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Step 1
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.
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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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Per Serving
Calories
262kcal
Fat
11g
Saturates
7g
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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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Prep
45m
Cook
12m
Total
57m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
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.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
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
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
262kcal
Fat
11g
Saturates
7g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
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!
Only visible to you
Made it?
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