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These brown sugar snickerdoodles are incredibly chewy and slightly crisp on the outside. I love adding the addition of rosemary to make them a little fancier, however it can be left out if you prefer.

A stack of chewy brown sugar snickerdoodles

Overview

A few years ago I started taking classic cookie recipes and making small changes to elevate them a little bit. I wanted a more adult version of the cookie I grew up eating as a kid. 

This adult version of the classic snickerdoodles is a chewy brown sugar snickerdoodle. Since brown sugar has molasses in it, it gives the cookie more depth of flavor and a lot more chew. I also decided to add in some fresh rosemary because rosemary and cinnamon and an amazing flavor combination and it really adds a lovely surprise to this cookie.

Chewy brown sugar snickerdoodles on a cooling rack after baking

What Makes These Snickerdoodles so Unique

I love creating unique holiday cookies for a cookie tin that surprise the palette of those I gift them to. The 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.

A large stack of chewy brown sugar snickerdoodles

Chewy Brown Sugar Snickerdoodles
Yield: 12-15 Cookies

Chewy Brown Sugar Snickerdoodles with Rosemary

Prep Time 25 minutes
Chilling Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 7 minutes

These brown sugar snickerdoodles are incredibly chewy and slightly crisp on the outside. I love adding the addition of rosemary to make them a little fancier, however it can be left out if you prefer.

Ingredients

For the cookies

  • 113 grams (½ cup, 1 stick) unsalted butter, room temperature
  • 150 grams (¾ cup) brown sugar, light or dark although I prefer dark brown
  • 50 grams (¼ cup) granulated sugar
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cream of tartar, *see note below
  • ½ teaspoon baking soda, *see note below
  • 180 grams (1 ½ cups) all-purpose flour

For the Topping

  • 50 grams (¼ cup) granulated sugar
  • 1 ½ teaspoons ground cinnamon

Instructions

PREP:

  1. At least 30 minutes before making the cookies, set out the butter (113 grams/ ½ cup) and egg (1 large) to come to room temperature. 
  2. Measure out the rest of the ingredients.

Make the Cookie Dough:

  1. In the bowl of a stand mixer fitted with a paddle attachment, or a large mixing bowl with a hand mixer, cream the butter with the brown sugar (150 grams/ ¾ cup), granulated sugar (50 grams/ ¼ cup), and chopped fresh rosemary (1 tablespoon) on medium/high speed. Cream for about 2 minutes, until light and fluffy, scraping down the bowl periodically. 
  2. Add the egg and vanilla extract (2 teaspoons) and mix on medium speed until combined. 
  3. In a separate mixing bowl, whisk together the salt (¼ teaspoon), ground cinnamon (1 teaspoon), cream of tartar (1 teaspoon), baking soda (½ teaspoon), and flour (180 grams/ 1 ½ cups).
  4. Add the flour mixture to the butter mixture and mix on medium/low speed until just incorporated, scraping the bowl as needed. 
  5. Cover the bowl and chill in the refrigerator for at least 30 minutes and up to 24 hours.

Roll in the topping and bake:

  1. Position two oven racks on the top third and the bottom third of the oven. Preheat the oven to 350°F/176°C. Line 2 baking sheets with parchment paper or silicone baking mats.
  2. In a shallow dish or bowl, combine the granulated sugar (50 grams/ ¼ cup) and ground cinnamon (1 ½ teaspoons).
  3. Scoop rounded mounds of cookie dough (about 2 tablespoons each) and roll in the topping until they are fully coated. If the dough gets too sticky, place the bowl back in the refrigerator for a few minutes. Place cookie mounds onto the prepared baking sheets. It is best to only scoop about 8 cookies per sheet to allow enough room for spreading.
  4. Bake for 12-14 minutes until puffy and the edges are set. The middle will still look underbaked.
  5. Allow to cool for 5 minutes on the baking sheets before removing.

Notes

*If you do not have cream of tartar, use 1 teaspoon baking powder in place of the cream of tartar and baking soda.

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© Bettie
Category: All Recipes