Chewy Brown Sugar And Rosemary Snickerdoodles

Serving 12 people

52 min


  • baking soda ½ tsp baking soda*
  • cinnamon 1 tsp cinnamon
  • cinnamon sugar ¼ cup sugar plus ½ TBSP cinnamon for dipping
  • cream of tartar 1 tsp cream of tartar*
  • dark brown sugar ¾ cup brown sugar (preferably dark brown)
  • egg 1 large egg room temperature
  • fresh rosemary 1 TBSP finely chopped fresh rosemary
  • kosher salt ¼ tsp kosher salt
  • unsalted butter 1 stick (1/2 cup) unsalted butter, softened
  • vanilla extract ½ TBSP vanilla extract
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How to make it

  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.In another large 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 375F.
  3. Mix together the ¼ cup sugar and ½ TBSP cinnamon in a small bowl.
  4. Roll medium sized dough balls (about 1½ TBSP) in the cinnamon sugar mixture.
  5. 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.Allow to cool for 5 minutes on the baking sheets before removing.