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.
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.
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.
- 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
- 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.
- In another bowl, whisk together the flour, salt, 1 tsp cinnamon, cream or tartar, and baking soda.
- With the mixer on low, slowly add in the dry ingredients and mix just until incorporated. Scrape down the bowl as needed.
- Cover and chill in the refrigerator for at least 30 minutes and up to 24 hours.
- Preheat oven to 350F (170 C). Line 2 baking sheets with parchment paper.
- 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.
- 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.
Amount Per Serving:Calories: 140