Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
If you’re from the 1950’s and a fan of Betty Crocker’s recipes, well, I’m sure you will absolutely love these Browned Butter Frosted Cookies.
Here’s everything you need to know to make it right.
1 Hr 10 Mins
- ½ cup margarine (original recipe called for shortening).
- 1½ cups brown sugar
- 2 eggs
- 1 cup sour cream (I used reduced fat)
- 2¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup butter
- 2 cups powdered sugar
- 2-4 Tbsp hot water
- 1 tsp vanilla (I used vanilla bean paste)
- Cream margarine and brown sugar.
- Add eggs, sour cream and vanilla.
- Combine dry ingredients and mix in.
- Refrigerate at least 1 hour!!
- Drop dough onto parchment or Silpat lined baking sheets (or lightly grease)
- Bake at 400 degrees F, 9-10 minutes or until springy.
- Remove to cool on a rack.
- To make icing, heat butter until it turns a nutty brown.
- Remove from heat and blend in powdered sugar.
- Add vanilla and 1-2 Tbsp water at a time until reaches desired consistency.
- Spoon over cookies.
Make sure you’re quick with the spooning of the frosting. Leave it too long and scooping it out will be a lot harder. You’d like it easy peasy, isn’t it?