Skip to Content
Menu

Brown Butter Sugar Snaps

  • Save Recipe
  • Prep 1 hr 50 min
  • Total 1 hr 50 min
  • Servings 54
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
These bite-sized brown butter sugar snaps require just a few ingredients, and come together to be the perfect sweet treat.
Updated Sep 20, 2016
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 3/4 cup butter or margarine
  • 1 1/2 cup Gold Medal™ flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • Granulated sugar
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. In small saucepan, heat butter over medium heat 4 to 7 minutes, stirring frequently, until deep nutty brown (watch carefully because butter burns easily). Immediately pour browned butter into large bowl; cool 10 minutes.
  • 2
    Meanwhile, in small bowl, stir together flour, baking powder and salt until blended; set aside. Add 1/2 cup granulated sugar and brown sugar to cooled butter; beat with electric mixer on medium speed 2 minutes or until well blended. Add egg and vanilla; beat on low speed until combined. Add flour mixture; beat until soft crumbly dough forms. Press together to form ball; divide in half.
  • 3
    On lightly floured surface, or between 2 sheets waxed paper or cooking parchment paper, roll out each dough half to 1/8-inch thickness. Using 2-inch cookie cutters, cut out dough into desired shapes, gently pressing together and rerolling scraps as necessary. Onto ungreased cookie sheets, place cutouts about 1 1/2 inches apart. Sprinkle with granulated sugar.
  • 4
    Bake 7 to 9 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

Tips from the Betty Crocker Kitchens

  • tip 1
    Milk solids turn nutty brown on bottom of saucepan as butter browns. Watch carefully and stir with heat-resistant spatula to avoid burning. Although milk solids can be strained out if desired, if left in they add extra flavor and interesting appearance to cookies.
  • tip 2
    For a sparkly, crunchy top, sprinkle cutouts with sparkling sugar before baking.

Nutrition

Nutrition Facts

Serving Size: 1 Cookie
Calories from Fat
25
Trans Fat
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Exchanges:
Free
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved