Drop Cookies with Brown Sugar & Spices
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 36 • Difficulty: Easy
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!
Ingredients
Cooking spray
4 spray(s)
Unsalted butter
4 Tbsp
All-purpose flour
1.5 cup(s)
Ground cinnamon
1 tsp
Ground ginger
0.5 tsp
Baking soda
0.5 tsp
Table salt
0.5 tsp
Packed brown sugar
0.75 cup(s)
Honey
0.25 cup(s)
Egg whites
1 large
Vanilla extract
2 tsp
Reduced fat sour cream
0.333 cup(s)
Unsalted pecan halves
36 halves
Instructions
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
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