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.