Brown Sugar and Spice Drop Cookies

Total Time
28 min
20 min
8 min
Browning the butter adds rich nutty flavor to these tempting cookies.


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 white(s)

1 large

vanilla extract

2 tsp

fat free sour cream


unsalted pecan halves

36 halves


  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.


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.

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