Caramel Frosted Brown Sugar Drops is one of those “nothing fancy” but devastatingly good recipes that shows off the genius and resourcefulness of traditional American home bakers. It calls for simple kitchen staples, with brown sugar and butter in the starring roles.

Ingredients 

23/4 cups all-purpose white flour

1 teaspoon baking soda

Generous 1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, slightly softened

11/3 cups packed light brown sugar

2 large eggs

11/2 teaspoons vanilla extract

2/3 cup sour cream

1 cup (4 ounces) chopped pecans (divided; optional)

C A R A M E L F R O S T I N G

7 tablespoons unsalted butter, cut into chunks

3/4 cup packed light brown sugar

1 tablespoon light corn syrup

12/3 cups powdered sugar, sifted after measuring

11/4 teaspoons vanilla extract

Method 

Preheat the oven to 350 degrees F. Grease several baking sheets or spray with nonstick spray.

In a medium bowl, sift together the flour, baking soda, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter and brown sugar until well blended and fluffy. Add the eggs and vanilla and beat until evenly incorporated. Lightly beat in half of the flour mixture.

Add the sour cream and beat until well blended. Stir in the remaining flour mixture and a generous ‹/¢ cup of the pecans, if using, until evenly incorporated.

Using a heaping ⁄/•-cup measure or coffee scoop, drop the dough onto the baking sheets into evenly shaped mounds, spacing about 2⁄/™ inches apart. Using a greased hand, pat down the cookies until flattened on top.

Bake the cookies, one sheet at a time, in the upper third of the oven for 9 to 12 minutes, or until lightly tinged with brown at the edges and barely firm when pressed in the centers. Reverse the sheet from front to back halfway through baking to ensure even browning. 

Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Using a spatula, carefully transfer the cookies to wire racks. Let stand until completely cooled.

F O R T H E F R O S T I N G

In a medium saucepan, melt the butter over medium-high heat. Bring to a boil and gently simmer, stirring occasionally, until it smells very fragrant and turns slightly golden, about 3 minutes; watch carefully. Stir in the brown sugar and cook, stirring, for 1 minute more. Stir in 2⁄/™ tablespoons hot water and the corn syrup until the mixture is well blended and the sugar dissolves. Vigorously stir in the powdered sugar and vanilla until well blended and completely smooth. Set the frosting aside, stirring occasionally, until it cools and stiffens just enough to spread, 2 to 4 minutes.

Set the wire racks with the cookies over wax paper to catch drips. Using a small, wide-bladed spatula, spreader, or table knife, generously swirl the cookie tops with the frosting. If pecans were added to the dough, sprinkle a few of the remaining scant ⁄/¢ cup pecans over the top of each cookie before the frosting sets. (If at any point the frosting stiffens too much to spread, stir in just enough hot water to make it spreadable.) Let the cookies stand until the frosting sets, about 45 minutes.

Store in a single layer or layered with wax paper in an airtight container for up to 1 week or freeze for up to 1 month.

Tip 

These cookies are equally good with or without the pecans.