Here’s an old Betty Crocker recipe for Brown Sugar Drops that was a big hit when I tried it out this week. I found the recipe in my old 1978 Betty Crocker Cookbook , but am pretty certain it dates back to at least the 1950s.
Described as “one of the most versatile cookie doughs ever tested,” with more than a half dozen variations listed, the cookies bake up soft and chewy with the flavor of brown sugar.
I divided the batch of dough into thirds, using 1/3 of it to make a dozen of these simple brown sugar drops. I used the remaining 2/3 to test out a couple of variations – coconut drops and chocolate Special K drops – that I promise to write about soon.
The recipe suggests that you ice these brown sugar drop cookies with a light browned butter sugar glaze, but I wanted something not-too-sweet and was short on time, so skipped it. When I have more time, I plan on making a small batch of the glaze and trying it on a few.
Mom, Rod and I all really liked them. In fact, of the three variations, this was Rod’s favorite. He said it reminded him of a cookie he used to eat as a kid And since I never mentioned the icing, he didn’t even miss it. With only 3 PointsPlus for 2 cookies, they are Weight Watchers friendly too, so I’m going to link them over on Weigh-In Wednesdays with Kim, where my friend, Alyssa, the Everyday Maven is guest-posting.
4.0 from 1 reviews
Betty Crocker Brown Sugar Drop Cookies
Simple Old-Fashioned Cookies, plain and delicious
Author: Simple Nourished Living
Recipe type: Cookies
1 cup packed brown sugar
½ cup butter, softened
¼ cup buttermilk or water
1 large egg
1-3/4 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
In a large bowl, beat the brown sugar, butter, buttermilk and egg until creamy and well blended. (The mixture may look curdled which is fine.)
Stir in the flour, baking soda and salt just until blended.
Cover and refrigerate for at least 1 hour.
Position an oven rack in the center of your oven. Preheat oven to 400 degrees. Drop cookie dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake in the center of the oven until almost no indentation remains when touched, 8 to 10 minutes. Remove from the oven and immediately transfer the cookies to a wire rack to cool.
Repeat with the remaining cookie dough, being sure that the cookie sheets are cool before placing dough on them.
Nutritional Estimates Per Serving (2 cookies): 108 calories, 5.4 g fat, 13.6 g carbs, 0 g fiber, 1.4 g protein and 3 Weight Watchers PointsPlus