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whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 3 dozen 2 1/2" cookies

Recipe photo

Ultra-thin, ultra-crisp — ultra-tasty! These mahogany-brown cookies feature the rich flavors of brown sugar and butter; letting the dough rest overnight in the refrigerator deepens the cookies' taste and color. Bonus: They're made with 100% whole wheat flour (though you can absolutely substitute all-purpose flour, if that's your preference).

As part of the process of developing this recipe, we asked our Facebook fans to suggest a name. Nearly 1,400 suggestions later, we narrowed the list to 10, then took a test-kitchen vote: Buttersnaps was the winner. Congratulations to the following for their winning suggestion: Cori Thurlow, Ray & Cindy Fitz, Sheron Roberts, Suzanne Harrison Sherman, Tonia Deetz Rock, Victoria Kabakian, Gary Corbett, Julie Kennedy, Amy Broomhall, Corinne Cooper, Christine Carter, Claire Wittig Rosenberg, Nonni Hilchey Daly, Barbara Houston Garrett, Linda Davis, and Laura Magane Goyer. And, a tip of the hat to the many other readers who suggested a variation of "Buttersnaps" — including the 27 of you who came up with "Butter Snaps."


star rating (6) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 3 dozen 2 1/2" cookies
Published: 03/11/2013




  • 2 tablespoons sugar
  • 1/4 to 1/2 teaspoon salt, to taste (see tips, below)

Tips from our bakers

  • We love to add fiber to our treats and boost their nutrition profile a bit by using whole wheat flour whenever possible; this recipe is an easy way to do it. We guarantee your family will never guess these cookies are made with 100% whole wheat.
  • Using 1/4 teaspoon salt in the cookies' coating yields the merest hint of salt to their flavor; use 1/2 teaspoon for those who prefer a more assertive salty/sweet taste.


1) Combine the sugar, butter, salt, vanilla extract or vanilla-butternut flavor, and baking soda. Beat until smooth, with no chunks of butter visible.

2) Add the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.

3) Add the flour, mixing until smooth. Cover the bowl, and refrigerate overnight, or for up to 3 days.

4) Preheat your oven to 375°F and lightly grease two baking sheets. To make the coating: Thoroughly combine the sugar and salt in a small, shallow dish or plastic bag.

5) Scoop the chilled cookie dough into 1" balls; a teaspoon cookie scoop works well here. Roll or shake the dough balls in the coating until covered.

6) Place the cookies on the prepared baking sheets, leaving about 2" between them; they'll spread.

7) Bake the cookies for 12 to 15 minutes, until they're a deep golden brown; the longer you bake them (short of burning, of course), the more caramelized they'll taste, and the crisper they'll be. Remove them from the oven, and cool on the pan until they're sturdy enough to transfer to a rack to cool completely. Or, if you don't need the pan, let them cool completely on the pan, loosening them from the pan or parchment with a spatula as soon as they lose their fragility.

Yield: about 3 dozen 2 1/2" cookies.

[ Add New Instruction ]


  • star rating 05/28/2013
  • LAS from Quincy, MA
  • Perfect buttery, sugary taste with just the right hint of salt. We didn't have any problems getting ours to flatten, and they were just as crispy as promised. Very easy to bake and a definite crowd-pleaser.
  • star rating 04/11/2013
  • Karcy from NfeLQedK
  • Kudos to you! I hadn't tohuhgt of that!
  • star rating 04/10/2013
  • Diane from Elkridge
  • First time I have tried these -mine did not flatten either - don't know what went wrong but I will try again.
    Did you use white whole wheat or all purpose flour? Chilling the dough will help the cookie keep it's rounded shape, so a bit of a warm up before the bake may help. We're here to chat baking if you'd like to call the baker's hotline at 855-371-2253. Irene@KAF
  • star rating 04/06/2013
  • VLizzle from Medford, MA
  • Horrible results - tried this twice - both times the cookies did not flatten and I could not taste the butternut flavoring at all.
    Sorry to hear about your trouble with this recipe! Please give our Bakers Hotline a call so we can help troubleshoot this recipe.-Jon 855-371-2253
  • star rating 03/21/2013
  • OtterQueen from Monterey, CA
  • Love 'em. I let them bake until they were pretty dark. They came out with a browned butter flavor, and were crisp and delicious. I experimented with the last batch into the oven - I added some finely grated ginger and Meyer lemon zest to the sugar coating. (I keep peeled ginger in the freezer; take a microplane to it and you get a fine ginger "snow.") Now I don't know which version I like better!
  • star rating 03/20/2013
  • cascadia from KAF Community
  • These cookies are delicious, but might I make a suggestion? In the directions, don't instruct people to preheat their oven and prepare baking sheets until after the refrigeration step. I personally read the recipe description first, but some might not realize this recipe has to be chilled overnight and they may complete step one before preparing the dough.
    Great catch on that! Thank you, I have updated the recipe instructions. ~Amy

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