Brown Butter Molasses Cookies

These Brown Butter Molasses Cookies take the rich, nutty flavor of browned butter and combine it with the deep, earthy sweetness of molasses for a cookie that's chewy, flavorful, and irresistibly delicious. Topped with a sprinkle of flaky sea salt, these cookies are perfect for when you want something a little extra special with a comforting, warm flavor.

Ingredients

• 1¼ cups (280 g) unsalted butter  

• 2 cups (250 g) all-purpose flour, spooned and leveled  

• ½ teaspoon baking soda  

• ½ teaspoon baking powder  

• ¾ teaspoon cream of tartar  

• 1½ teaspoons cornstarch  

• ½ teaspoon salt  

• 1¼ cups (275 g) light brown sugar  

• 4 egg yolks, at room temperature  

• 1 tablespoon (15 ml) vanilla bean paste  

• 2 tablespoons (30 ml) molasses  

• 1 tablespoon (15 ml) heavy cream  

• Flaky sea salt for sprinkling

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Instructions

1. Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter foams and takes on a nutty aroma with brown specks forming at the bottom. Once browned, immediately remove from heat and pour the butter into a glass measuring cup. You should have about 1 cup of browned butter. 

2. Transfer the browned butter to a large bowl and refrigerate it until it becomes solid but still soft enough to stir. Stir the butter every 10 minutes with a rubber spatula to ensure it cools evenly.

3. Make the Cookies: In a separate bowl, whisk together the flour, baking soda, baking powder, cream of tartar, cornstarch, and salt. Set this flour mixture aside.

4. Once the browned butter has cooled, beat it together with the brown sugar using a hand mixer or a stand mixer fitted with a paddle attachment. Cream on high speed for about 2 minutes until light and fluffy.

5. Add the egg yolks, vanilla bean paste, molasses, and heavy cream to the butter mixture. Mix on medium speed for 1 minute, until the mixture becomes pale and fluffy. Scrape the sides of the bowl as needed.

6. Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Do not overmix. Cover the dough with plastic wrap and refrigerate for 30 minutes (up to 48 hours) to help firm up the dough and bring out the flavor.

7. Preheat your oven to 350°F (175°C) while the dough chills. Line two baking sheets with parchment paper and set aside.

8. Once the dough has chilled, use a 2-tablespoon cookie scoop to portion out the dough into balls. Place them on the prepared baking sheets, leaving enough space for spreading—about 6 cookies per sheet.

9. Bake for 9-10 minutes, depending on your preferred texture. For chewier cookies, bake for 9 minutes, and for slightly crispier edges, bake for 10 minutes.

10. Immediately after removing the cookies from the oven, use a large round cookie cutter or the back of a large spoon to gently scoot around the edges of each cookie, shaping them into perfect circles. This helps create thicker, rounder cookies with a chewy texture.

11. Sprinkle the cookies with flaky sea salt while they are still warm. Let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

Enjoy these deliciously warm, chewy cookies with a cup of tea or coffee, or serve them as a special treat for guests. The combination of brown butter and molasses makes these cookies a delightful twist on a classic!

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 55 minutes

Yield: 16 XL cookies or 20 medium/large cookies