These bite-sized brown butter sugar snaps require just a few ingredients, and come together to be the perfect sweet treat.
Brown Butter Sugar Snaps
- Prep Time 1 hr 50 min
- Total 1 hr 50 min
- Servings 54
- Ingredients 9
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
Instructions
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Step1Heat 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.
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Step2Meanwhile, 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.
-
Step3On 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.
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Step4Bake 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.
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:
FreeCarbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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