Browned Butter Sourdough Molasses Cookies

Name: Browned Butter Sourdough Molasses Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 50 min
Yield: 24
Cuisine: American
Ingredients: 3 stick Butter (3 sticks salted butter (1.5 cups)); 1 cup Granulated Sugar (1 cup white sugar + Extra sugar (to roll the dough balls in)); 1 cup Brown Sugar (1 cup brown sugar); 1 cup Molasses (1 cup molasses); 2 pieces Egg (2 eggs); 1 cup Sourdough Discard (1 cup flat and runny sourdough discard); 4 tsp Bicarbonate of Soda (4 teaspoons baking soda); 1 tsp Ground Cloves (1 teaspoon ground cloves); 1 tsp Ginger Powder (1 teaspoon ground ginger); 2 tsp Cinnamon (2 teaspoon ground cinnamon); 1 tsp Table Salt (1 teaspoon salt); 4 cup All-Purpose Flour (4 + 1/3 cups flour)

Soft, spiced molasses cookies made with browned butter and sourdough discard, rolled in sugar for a crackled finish.

50 minAmerican

Servings24

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Steps

1Melt the butter in a saucepan over a medium-high flame, stirring occasionally. After the butter is melted, keep cooking and it will begin to form bubbles and foam. Keep cooking and stirring over medium high heat. After a moment, underneath the bubbles, the butter will start to brown. Remove from heat. Set aside and let cool 30 + minutes.
2Cream together the cooled browned butter and sugars with an electric mixer for 2 minutes.
3Add eggs, molasses and sourdough discard. Mix well and beat until the wet dough appears fluffy.
4In a separate bowl, combine the baking soda, ground cloves, ground ginger, cinnamon, salt, and flour. Whisk together so there are no clumps. Add to the wet ingredients and mix well but don’t over mix. Dough will feel pretty wet.
5Roll 1/4 cup of dough into a ball and do a single cookie test bake at 350 for 10 minutes. If the cookie turns out extraordinarily flat, you can add 1/4 cup flour to the remaining dough.
6Roll remaining dough into 1/4 cup balls and chill for an hour.
7Preheat oven to 350 and prepare one or more 13x18 inch baking sheets with parchment paper or by greasing them.
8Roll balls in sugar and bake on an prepared 13x18 inch sheet at 350° F for 9-10 minutes or until barely cracked on top. Do not overbake or the cookies will turn out dry.