Drop cookies with brown sugar & spices

3
3
3
SmartPoints® value per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
36
Difficulty
Easy
Often reserved for fall baking or the winter holidays, spice cookies should become as ubiquitous as chocolate-chip or peanut butter cookies. After all, they are perfect for dunking in a cup of tea or enjoying with a cup of coffee, but they're also versatile enough to work well with so many other flavors. Use them to sandwich frozen yogurt or to crumble into a cookie crumb crust. Browning the butter in this recipe adds an uncommonly nutty flavor to these tempting cookies. When browning butter, watch it carefully, as the flecks of milk solids in the butter can go from browned to burnt very quickly. Be sure to include all the flavorful brown flecks when adding the butter to the dough. If you are sensitive to nuts, just leave the pecans off of these cookies.

Ingredients

unsalted butter

4 Tbsp

all-purpose flour

1½ cup(s)

ground cinnamon

1 tsp

ground ginger

½ tsp

baking soda

½ tsp

table salt

½ tsp

packed brown sugar

¾ cup(s)

honey

¼ cup(s)

egg white(s)

1 large

vanilla extract

2 tsp

reduced-fat sour cream

cup(s)

unsalted pecan halves

36 halves

Instructions

  1. Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Spray 2 large baking sheets with nonstick spray.
  2. Melt the butter in a small saucepan over low heat. Continue to cook, swirling the pan occasionally, until the butter turns nut brown, about 2 minutes. Pour the butter into a small bowl and let cool to room temperature.
  3. Whisk together the flour, cinnamon, ginger, baking soda, and salt in a small bowl; set aside. Stir together the brown sugar, honey, egg white, and vanilla in a large bowl until blended. Stir in the browned butter, then the sour cream. Add the flour mixture and stir until blended.
  4. Drop the dough by teaspoonfuls onto the baking sheets about 2 inches apart, making a total of 36 cookies. Lightly press a pecan half into each cookie. Bake until the cookies spring back when lightly pressed, 8 – 10 minutes, rotating the baking sheets halfway through the baking. Let cool on the baking sheets on racks about 2 minutes. With a spatula, transfer the cookies to racks and let cool completely. Yields 1 cookie per serving.

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