Rosemary Brown Sugar Snickerdoodles

Original recipe found here.



  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar (preferably dark brown)
  • 1 TBSP fresh rosemary, finely chopped
  • 1 large egg, room temperature
  • 1/2 TBSP vanilla extract
  • 1 2/3 cup flour
  • 1/4 tsp kosher salt
  • 1 tsp cinnamon
  • 1 tsp cream of tartar*
  • 1/2 tsp baking soda*
  • 1/4 cup sugar
  • 1/2 TBSP cinnamon


  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). Mix in the egg and the vanilla until incorporated.
  2. In another large 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 375F.
  6. Mix together the 1/4 cup sugar and 1/2 TBSP cinnamon in a small bowl. Roll medium sized dough balls (about 11/2 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.
  7. Allow to cool for 5 minutes on the baking sheets before removing.


1 tsp baking powder may be substituted for cream of tarter and baking soda.

Baking and I are weary adversaries. Well, that’s not true, baking knows exactly what it’s doing, I am the problem there. I don’t have a diagnosed learning disorder, I’ve never tested as dyslexic or have any mental difficulties that should interfere with reading comprehension, but I will screw up a measurement faster than you can say, “no, TABLEspoon”. This experience was no different, naturally.

After all the ingredients were combined and the KitchenAid was whipping the dough around, I casually re-read the recipe and realized I’d added a whole teaspoon of baking soda instead of a half. I furiously Googled “what happens if I add too much baking soda?” and the answers spoke of ruined recipes, how to salvage (before it’s all mixed together), and lessons learned as a result. Great.

Screen Shot 2018-07-10 at 11.38.49 AM

Screen Shot 2018-07-10 at 11.24.46 AM.png

Definitely use dark brown sugar

I sucked it up and figured they’d turn out bitter or tough, and prepared for the worst. I rolled the dough in balls slightly smaller than ping pong, which seemed “medium” to me per the recipe, and then tossed them in the cinnamon sugar mix. Popped the tray into the oven and set the timer for 10 minutes. Then 11. Then 13. They looked done but still quite puffy. The extra baking soda, I thought.

The second batch went in for 13 minutes firm and came out, well, small. Puffed up and small. They taste, however, amazing. I am growing an herb pot and have more rosemary than I know what to do with, so next up is a Rosemary Lemon Cake, by the same website author as these cookies. Results pending.

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