Baker Bettie

Chewy Brown Sugar Snickerdoodles with Rosemary

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

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

Chewy Brown Sugar Snickerdoodles with Rosemary

Yield: 12-15 Cookies
Prep Time: 40 minutes
Cook Time: 12 minutes
Total Time: 52 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.


  • 1 stick (113 gr) unsalted butter, softened
  • 3/4 cup (170 gr) brown sugar (preferably dark brown)
  • 1/4 cup (50 gr) granulated sugar
  • 1 TBSP fresh rosemary, finely chopped (*optional)
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1 tsp cinnamon
  • 1 tsp cream of tartar*
  • 1/2 tsp baking soda*
  • 1 1/2 cup (180 gr) all purpose flour

For the Coating

  • 1/4 cup sugar
  • 1/2 TBSP cinnamon


  1. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, cream together the butter, brown sugar, granulated sugar, and rosemary until light and fluffy (about 2 minutes). Mix in the egg and the vanilla until incorporated.
  2. In another bowl, whisk together the flour, salt, 1 tsp cinnamon, cream or tartar, and baking soda.
  3. With the mixer on low, slowly add in the dry ingredients and mix just until incorporated. Scrape down the bowl as needed.
  4. Cover and chill in the refrigerator for at least 30 minutes and up to 24 hours.
  5. Preheat oven to 350F (170 C). Line 2 baking sheets with parchment paper.
  6. Mix together the 1/4 cup sugar and 1/2 TBSP cinnamon for the topping in a small bowl. Roll medium sized dough balls (about 2 TBSP) in the cinnamon sugar mixture. Place dough on parchment lined baking sheets, allowing room for spreading. Bake at 350 F for 12-14 minutes until puffy and the edges are set. The middle will still look underbaked.
  7. Allow to cool for 5 minutes on the baking sheets before removing.


*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.

Nutrition Information:

Amount Per Serving: Calories: 140

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

30 comments on “Chewy Brown Sugar Snickerdoodles with Rosemary”

  1. 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!

    • 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. 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! 🙂

    • 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!

      • 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!

        • 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.

          • 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. Rosemary in my snickerdoodles cookie???!!! One word, YUMMY!

  4. Oh my god – these sound absolutely amazing. I need them in my life and will HAVE to be tried while I’m on vacation!

  5. I veganized these and made them yesterday – yum! I never would have thought to add rosemary to cookies, so thanks!

  6. 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!

  7. Pingback: Fluffy Lemon-Rosemary Layer Cake with Lemon Cream Cheese Frosting - Baker Bettie

  8. I baked these last night and they didn’t spread at all. They were basically just a dome shaped cookie. I followed the recipe to a T. I have made your Best thin crispy chocolate chip cookies and you used bread flour. Do you think I should use it in this recipe to get them to spread out ? The chocolate chip recipe is the bomb !!! Thanks so much !

    • Oh no Donna. I’m so sorry. I’m going to try and test the recipe again soon just to see what might be up, but the cookies not spreading sounds like too much flour in your batter. Yes, you could use bread flour, it will give more chew, but that honestly wouldn’t help the spreading. If you are wanting to make it again soon I would cut back on the flour by about 2 TBSP. I’m wondering if it has to do with where you live and flour is fussy. You can also cook them at a lower temperature that will always increase spread. Try 350 or even 325. You will just have to bake them for longer. Just check on them frequently. I will test the recipe, like I said, and just triple check that it is written correctly.

  9. I am a bit confused by the measurements; in the ingredient list it says 3/4 cup but in the step 7 it refers to “the 1/4 cup” of sugar. Am I missing something here? Thanks.

  10. Pingback: Ultra Soft Sugar Cookie Bars - Baker Bettie

  11. Same issue as Donna. Glad I’m not the only one 🙂

  12. Just baked these up! I actually made the dough a couple months ago when I had leftover fresh rosemary but then couldn’t actually bake them and threw the dough balls into my freezer. Happy to say they came out great today! Mine did stay more domed than flat – I noticed other commenters said the same thing. I don’t mind at all. It’s a nice texture combo: crispy on top, really chewy and then sort of less chewy toward the bottom. I took them out of the freezer and let them sit out for about 10 minutes, rolled them in the cinnamon sugar and baked at your normal temp for 10 minutes. I think I could have technically baked them another minute but I liked how the top layer was really chewy and not quite done.

    I’m sort of obsessed with throwing herbs into baked goods and these are getting added to my rotation! My friends are very used to finding herbs in my cookies, by now. Thanks for sharing!

  13. Pingback: Rosemary Brown Sugar Snickerdoodles | sugarsmith

  14. Thanks for this great recipe – I did a feature on this recipe over on my own blog today!

    I have a thing for baking with herbs, so I had to give this a try. I loved how the flavor profile turned out, between the brown sugar and the rosemary. Definitely a keeper!

  15. These cookies are a game-changer! I make them for any holiday party I am hosting or attending, and have even sold them at some fundraising bake sale events. They are addictive, irresistibly chewy, and the rosemary adds so much. Even people who have told me that they don’t like rosemary, love these cookies.

    I tend to err on the side of “less is more,” as far as baking time. As the recipe states, they will look underdone – but that is key to their chewiness.

  16. Pingback: Rosemary Brown Sugar Snickerdoodles | Oven Spoonful

  17. My hubby is the cookie connoisseur, so when he declares a cookie ‘good’ I know it’s a keeper recipe. I used fresh rosemary and followed the ingredient list to the letter. The cookies did not spread like yours shown in the picture. I will skip refrigeration next time, (broke my Jenaluca cookie scoop: any recommendations on cookie scoops?). Thank you for a delicious update to an old favorite.

    • I’m so glad to hear that you and your husband enjoyed the cookies! You can cut down on the flour slightly if yours didn’t spread as much, or turn down the oven temperature slightly. There are so many reasons why cookies might not spread well but those things will help!

  18. I made these lovelies today…yummy! Just a note for others, I doubled the recipe, used a 1 Tbsp scoop and got 60 cookies. And the a single batch of the coating was enough for a double recipe.

Leave a Comment »