Brown Sugar Drops with Browned Butter Frosting

Sour Cream Drops with Browned Butter FrostingLast year, I found out about the Great Food Blogger Cookie Swap on the reveal day.  I was so sad to have missed such a cool opportunity to connect with other bloggers.  I immediately signed up on the email list to get in on this year’s swap.  I was a little sad that I had to send a new-to-my blog recipe until I started making my Photo Recipe Box and realized that there are still quite a few family favorites that aren’t here.

Brown Sugar Drops with Browned Butter IcingThese 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.Brown Sugar Drops with Browned Butter Icing

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!

Brown Sugar Drops with Browned Butter Icing

Brown Sugar Drops with Browned Butter Frosting
  • ½ cup margarine (original recipe called for shortening)
  • 1½ cups brown sugar
  • 2 eggs
  • 1 cup sour cream (I used reduced fat)
  • 1 tsp vanilla
  • 2¾ cups all purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup butter
  • 2 cups powdered sugar
  • 1 tsp vanilla (I used vanilla bean paste)
  • 2-4 Tbsp hot water
  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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