Browned Butter Sourdough Molasses Cookies Recipe

Jump to Recipe

This post may contain affiliate links; I may earn a small commission at no extra cost to you. Thank you for your support.

These Browned Butter Sourdough Molasses Cookies combine chewy centers, slightly crisp edges, and deep caramel flavor. Browned butter, molasses, and a cup of sourdough discard give these cookies a rich, tender chew that makes them a favorite any time of year.

INGREDIENTS

Browned salted butter — make salted butter into browned butter as shown below.

White sugar — granulated cane sugar.

Brown sugar — dark or light brown sugar both work; dark adds deeper flavor.

Eggs — two large, at room temperature.

Molasses — any molasses you prefer; it deepens color and flavor and contributes chewiness.

Sourdough discard — use unfed, flat, runny discard (described below).

Salt, cinnamon, ground ginger, ground cloves — for seasoning and warm spice notes.

Baking soda — helps the cookies rise and crack on top.

All-purpose flour — the base of the dough.

How to make browned butter?

Browned butter adds deep, nutty flavor and small caramelized bits that improve texture and taste. Browning the butter also reduces some moisture, which helps when using sourdough discard so the cookie dough is not too wet.

To make browned butter:

1. Place 3 sticks (1.5 cups) of salted butter in a saucepan over medium-high heat.
2. Allow the butter to melt, then continue to cook. It will foam and bubble.
3. Stir frequently. The milk solids will brown and form small flecks and the liquid will darken to a golden-brown color.
4. When the butter smells nutty and the liquid is evenly brown, remove from heat and let cool for at least 30 minutes.
5. Use at room temperature within 24 hours, or store in the refrigerator for up to three days and bring back to room temperature before using.

Why sourdough?

Sourdough discard is not a cure-all for every baked good, but in this recipe it improves chewiness, adds a subtle tang that highlights buttery flavor, and is a practical way to use leftover starter. Fermentation from the discard can also make the flour easier to digest and add light prebiotic benefits.

• Improves texture — makes the cookies chewier.
• Enhances buttery flavor.
• Uses up sourdough discard.
• Ferments flour slightly for better digestibility.

What kind of sourdough starter should I use?

Use DISCARD starter for this recipe. Discard is unfed, flat, and runny with no active bubbles — its texture resembles heavy cream. Active, fed starter is too thick and will change the dough consistency, so let a fed starter deflate and become runny if needed.

How do I prepare my sourdough starter?

If your starter is active, let it sit at room temperature until it deflates and becomes flat and runny. If you need more discard than you have, feed a small amount and let it sit 20–24 hours until it peaks and then deflates into discard. If your refrigerated starter smells strongly of acetone or has been neglected, refresh it by feeding two tablespoons of starter with about one cup flour and one cup water; let rest 24 hours and use once it has relaxed into a flat, mild-smelling discard.

What if you don’t have any sourdough starter?

If you don’t have discard on hand, common options are:

• Ask a friend or baker for a few tablespoons to feed and expand.
• Purchase starter from a reputable source or bakery.
• Make your own starter at home (takes 2–5 weeks with short daily feedings).

Perfecting the cookie’s texture

Whether you prefer chewy or cakey cookies depends largely on flour amount and handling. These cookies are intended to be chewy:

• Too much flour = cakey, puffy cookies.
• Just enough flour = chewy cookies.
• Too little flour = very flat cookies.

Because the dough is slightly wetter than many cookie recipes, it’s helpful to bake a single test cookie and adjust flour if necessary.

My cookie tips

• This dough will be semi-wet compared to typical cookie doughs; that is expected.
• Don’t add too much flour; over-flouring makes dry, cakey cookies.
• Test-bake one cookie before baking the whole batch; if it spreads excessively, add up to 1/4 cup more flour to the remaining dough.
• Chill the dough at least 1 hour — chilling improves texture, helps fermentation of the sourdough in the dough, and prevents overly flat cookies.
• The dough will keep in the refrigerator 1 hour to 3 days; 4–24 hours is a good window for flavor and texture.
• To freeze: roll dough into balls, flash-freeze on a sheet for an hour, then store in a sealed bag up to three months. Bake from frozen at a lower temperature (about 325°F) and add 2–4 minutes to the bake time.
• Use 1/4-cup dough balls for large cookies — yields about 24 cookies.
• Bake 6 large cookies per 13×18 sheet to allow proper spacing and even browning.
• Remove from the oven when tops are cracked and edges are set; centers should look slightly underbaked — cookies will finish as they cool.
• Bake on parchment for easy cleanup and consistent results.

Time saving tips

• Brown the butter a day ahead and keep it covered at room temperature.
• Prepare a cup of flat, runny sourdough discard the day before.
• Make the dough up to three days in advance and refrigerate until baking day.
• Roll dough into balls and freeze for quick baking later; bake from frozen with a slightly reduced temperature and a few extra minutes.