Drop Cookies with Brown Sugar & Spices

Drop cookies with brown sugar & spices

Total Time
30 min
20 min
10 min
The browned butter in this crispy-around-the-edges treat adds nutty richness that plays perfectly with pecans. For best results, brown butter in a light-colored pan that lets you see the how dark the ingredient is getting—the flecks of milk solids can go from browned to burnt very quickly. Make sure you use a spatula to scrape all the flavorful brown flecks into the dough. No butter left behind!


Cooking spray

4 spray(s)

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)


¼ cup(s)

Egg whites

1 large

Vanilla extract

2 tsp

Reduced fat sour cream


Unsalted pecan halves

36 half/halves


  1. Arrange racks in the upper and lower thirds of the oven. Preheat to 350°F. Coat 2 large baking sheets with cooking spray.
  2. In a small saucepan, melt the butter over medium-low heat. Continue to cook until the butter turns a medium brown, about 2 minutes, swirling the pan often. Pour the butter into a small bowl and let cool to room temperature.
  3. In another small bowl, whisk the flour, cinnamon, ginger, baking soda, and salt. In a large bowl, stir the brown sugar, honey, egg white, and vanilla until blended. Stir the browned butter into the brown sugar mixture, then stir in the sour cream. Add the flour mixture and mix until blended.
  4. Drop the dough by teaspoonfuls onto the prepared baking sheets, spacing the dough about 2 inches apart, for a total of 36 cookies. Lightly press a pecan half into each cookie. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes, rotating the sheets halfway through. Let cool on the baking sheets on wire racks for about 2 minutes. Using a spatula, transfer the cookies to the racks and let cool completely.
  5. Serving size: 1 cookie