Chewy Brown Sugar and Rosemary Snickerdoodles

Chewy Brown Sugar and Rosemary Snickerdoodles- Baker BettieI’ve been struggling with expectations lately. High expectations about a situation that is very important to me. And I am getting very let down. Extremely let down. And I’m struggling to find a way to let go of the expectation and look for a way to take something good from it. It is very difficult.

Chewy Brown Sugar and Rosemary Snickerdoodles- Baker BettieI know there is a lesson to be learned here. To step back from the expectation and just be in the moment. To find something, anything, good from the situation. Even if I am just learning something about life. Or about how I interact with people. Or about how I deal with being let down. I have become frustrated and cranky and probably not the nicest to other people around me that have nothing to do with it. I’m working on that.

Chewy Brown Sugar and Rosemary Snickerdoodles- Baker BettieI do a lot of meditating about real life stuff when baking. It’s amazing how much about life can be learned when creating in the kitchen. I got a request from my husband’s co-workers for something with cinnamon or nutmeg or something holiday flavored. I decided on snickerdoodles. They are chocked full of cinnamon, perfectly chewy, and absolutely addictive. But I always want to challenge people’s expectations about food. Because changing expectations isn’t always a bad thing. Sometimes it makes things even better. I wanted to enhance the snickerdoodle flavor profile. Make them more glamourous. More gourmet. So I added another holiday flavor that always pairs well with cinnamon, rosemary.

Chewy Brown Sugar and Rosemary Snickerdoodles- Baker BettieThe rosemary adds a wonderful background flavor. It isn’t overpowering. And to someone who isn’t really knowledgeable about flavor profiles they may not even know what exactly that slightly woodsy flavor is. It just plays on a different part of the pallet and makes the cookies feel so gourmet. I also used dark brown sugar in these, which is not typical of snickerdoodles, to increase the chew and add another depth of flavor. If you are like me and have never been all that excited about snickerdoodles, or even if snickerdoodles are your favorite cookie, you need to make these! Seriously. Whole new level.

One Year Ago: 
Pomegranate and Lime Parfait

Two Years Ago: 
No-Bake Mini Cherry Cheesecakes

Chewy Brown Sugar and Rosemary Snickerdoodles- Baker Bettie

Chewy Brown Sugar and Rosemary Snickerdoodles

Prep Time: 40 minutes

Cook Time: 12 minutes

Total Time: 52 minutes

Yield: 12-15 Large Cookies

Ingredients

  • 1 stick (1/2 cup) unsalted butter, softened
  • ¾ cup brown sugar (preferably dark brown)
  • 1 TBSP finely chopped fresh rosemary
  • 1 large egg room temperature
  • ½ TBSP vanilla extract
  • 1⅔ cup flour
  • ¼ tsp kosher salt
  • 1 tsp cinnamon
  • 1 tsp cream of tartar*
  • ½ tsp baking soda*
  • ¼ cup sugar plus ½ TBSP cinnamon for dipping
  • *If you do not have cream of tartar, you can use 1 tsp baking powder in place of the cream of tartar and baking soda.

Instructions

  1. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, and rosemary until light and fluffy (about 2 minutes).
  2. Mix in the egg and the vanilla until incorporated.
  3. In another large bowl, whisk together the flour, salt, 1 tsp cinnamon, cream or tartar, and baking soda.
  4. With the mixer on low, slowly add in the dry ingredients and mix just until incorporated. Scrape down the bowl as needed.
  5. Cover and chill in the refrigerator for at least 30 minutes and up to 24 hours.
  6. Preheat oven to 375F.
  7. Mix together the ¼ cup sugar and ½ TBSP cinnamon in a small bowl.
  8. Roll medium sized dough balls (about 1½ TBSP) in the cinnamon sugar mixture. Place dough on parchment (or silpat) lined baking sheets and bake at 375F for 10-12 minutes until puffy and the edges are set. The middle will still look underbaked.
  9. Allow to cool for 5 minutes on the baking sheets before removing.
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Comments

  1. Sarah Auzina says

    As a perfectionist, I totally understand how it feels to have high expectations that just never feel like they’re being met. Then you hate to lower you expectations only to feel like you’re compromising your integrity, which feels even worse… I know exactly how you feel! And I hope life starts meeting both our expectations soon, dagnabbit! :)

    These cookies sound so yummy, and my rosemary bush is thriving in the mud room, I think these are definitely going to be made this weekend. Sadly, my wife is very reluctant to try new things- so they’re mine, all mine! Bwahahaha! Seriously though, I’m a nice gal, so I’ll likely make half the batch rosemary free for her. But I’ll keep that part a surprise, so I guess I’m not *that* nice…. ;-)

    Quick question if you could, please. I know I only have light brown sugar at home. I do have jars of molasses though- how much would you think I should add to make my light brown sugar dark? Thanks a bunch!

    • Baker Bettie says

      Hi Sarah!

      HAHA! Your comment made me giggle. If I were you, I would give them to her without telling her that rosemary was in them and see if she notices. That’s what I did to my husband and he couldn’t even tell what the interesting flavor was. He just ate them. But you are such a nice wife to make half without for her :) So sweet.

      As far as the light brown sugar is concerned, you can definitely just use it as is. I hesitate to tell you how much molasses to add because in my experience there are definitely varying strengths of molasses and I don’t want them to turn out really molasses flavored. If you do want to add some I would start with maybe 1-2 tsp.

      Let me know if you make them and what you think!

  2. Sarah Auzina says

    I thought about the sneaky surprise cookie, but you haven’t seen her “OMG this is awful” face! hahaha! I also have this terrible habit of getting really excited about a new recipe I’ve found, and telling her immediately (we work at the same place!)- and I got the “worst idea ever” look. Pretty similar to the “OMG this is awful” face. ;-) I can guarantee she will try one with rosemary, and I know secretly she’ll love it.

    I definitely want the molasses-y goodness, so I’ll add a bit and keep my fingers crossed. I’ll report on Monday how quickly they were inhaled! :)

    • Baker Bettie says

      Can’t wait to hear how it turns out Sarah! I hope the wifey will try one and understand why the rosemary is such a good idea!

      • Sarah Auzina says

        Cripes, I ruined them! They didn’t flatten, they stayed pretty round and the texture was cake-y. Either my oven or my pans burned them, but the top two-thirds of each cookie was delicious!

        I really enjoyed the festive, bright and almost pine flavor the rosemary brought to them, but the Mrs. was not so easily convinced. Luckily she had the top 2/3 of the plain cinnamon cookies to enjoy. :)

        I did add the molasses, a tablespoon for the double batch. I’d add more next time, I think. And turn the oven down a bit!!

        I’m thinking of throwing some fresh ginger in too, for a bit more heat to balance out the brightness of the rosemary. Maybe some candied ginger too… I’m a ginger addict. Maybe I should just add rosemary to my gingersnap recipe! OOoh! :)

        You inspire good things… let us hope my oven cooperates!

        • Baker Bettie says

          Oh no! That definitely sounds like a case of your oven cooking too hot. They wouldn’t spread as much at a higher temperature. You might also cut back on the flour a TBSP or two. Where do you live? It sounds like the ratio of flour might have been a little too high for your climate or elevation.

          • Sarah Auzina says

            The stupid thing is that my thermometer says it’s spot on! I think the gas flames try to eat the baking sheet when my back is turned though.

            I’m in Buffalo NY. We don’t seem to have any elevation issues with other recipes, it could just be operator error. ;-)

            I haven’t given up on these cookies though, I’m thinking of turning the oven down to 350 and trying again. But first, I really want one of those giant chocolate chippers you posted this morning! :)

  3. Mea says

    Just got fresh Rosemary! Your spicy double chocolate chip cookies are amazing! I’ve been able to substitute the flour for Pamela’s gluten free baking and pancake mix with great results!

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