Recipe For Brown Sugar Drops with Browned Butter Frosting


These cookies come from the 1950s edition of the Betty Crocker cookbook. That is the one my mom has, so when I grew up and had my own kitchen, I searched used bookstores until I found that exact book. My brothers and I grew up gobbling these cookies. Frankly, I will tell you, that although the cookies are great, it’s the frosting that makes these cookies so good. Browned butter. I wish there was a room freshener with that flavor. Or a candle. Or a perfume.

I made a double batch, knowing that my family would have a fit if I filled the house with the tantalizing smell of these being made and then mailed them all away. Then, I forgot to double the frosting, so half didn’t get any. I threw that bunch into the freezer, packed up three dozen into three boxes and fed the kids the remaining cookies. Then I realized that I forgot to take any pictures. How fortunate that I had some in the freezer!

1. Info for Brown Sugar Drops with Browned Butter Frosting

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Brown Sugar Drops with Browned Butter Frosting

  • 1½ cups brown sugar
  • 2 eggs
  • 1 cup sour cream (I used reduced fat)
  • 1 tsp vanilla
  • 2¾ cups all purpose flour
  • 2 cups powdered sugar
  • 1 tsp vanilla (I used vanilla bean paste)
  • 2-4 Tbsp hot water

3. Directions:

  1. Cream margarine and brown sugar.
  2. Add eggs, sour cream and vanilla.
  3. Combine dry ingredients and mix in.
  4. Refrigerate at least 1 hour!!
  5. Drop dough onto parchment or silpat lined baking sheets (or lightly grease)
  6. Bake at 400 degrees F, 9-10 minutes or until springy.
  7. Remove to cool on rack.
  8. To make icing, heat butter until it turns a nutty brown.
  9. Remove from heat and blend in powdered sugar.
  10. Add vanilla and 1-2 Tbsp water at a time until reaches desired consistency.
  11. Spoon over cookies.
  12. Hurry, this icing will harden if left too long.

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