Thyme Cinnamon Snickerdoodle Cookies

If you like pairing traditionally savory, herbal flavors with sweet, dessert flavors, this is the recipe for you! These thyme cinnamon snickerdoodles take a classic cinnamon sugar cookie and add a hint of thyme for a fun, modern twist. With just enough thyme to lightly flavor each bite, these cookies won’t taste overwhelming herbal. They can certainly be made without the thyme, but I highly recommend including it if you’re looking to change up your typical baking routine!

Ingredients to Make Thyme Snickerdoodles:

All-Purpose Flour – You will need about 2 1/2 cups of all-purpose flour for these cookies.
Cream of Tartar – You will need 2 teaspoons of cream of tartar. This is an acid that gives all snickerdoodles their signature flavor and chewy texture, so don’t forget it!
Baking Soda – You will need 1 teaspoon of baking soda to help give the cookies a slightly fluffier texture.
Salt – You will need 1/2 teaspoon of salt to balance out the sweetness.
Thyme – You will need 2 tablespoons of fresh, minced thyme. Make sure to measure the thyme after mincing to ensure you use the correct amount.
Granulated Sugar – You will need 1 1/2 cups of granulated sugar for the dough, and 4 extra teaspoons to make a couple batches of cinnamon sugar that both the dough and the baked cookies will be rolled in.
Unsalted Butter – You will need 2 sticks of unsalted butter, softened to room temperature.
Eggs – You will need 2 large eggs at room temperature.
Vanilla – You will need 2 teaspoons of either vanilla bean paste or vanilla extract. I personally prefer vanilla bean paste for this recipe, but either will do!
Cinnamon – You will need two teaspoons of cinnamon to make the cinnamon sugar coating. For this recipe, not only is the dough rolled in cinnamon sugar before baking, but the final cookies are coated again for extra flavor!

Notes:

What is cream of tartar? Can I substitute something else?

Cream of tartar is a powder derived from tartaric acid during wine fermentation. It helps give snickerdoodles their tangy flavor and signature chewy texture. Do not leave this ingredient out or substitute it, as this will drastically change the flavor and texture of your final cookies.

How many sprigs of thyme do I need?

I used around 10-15 individual sprigs of thyme to have two tablespoons of minced thyme. Be sure to chop as finely as possible so you don’t end up with large pieces of thyme overwhelming the flavor of your cookies. Also, measure after mincing to ensure you use the correct amount.

What is the point of infusing the sugar with the thyme?

Rubbing the thyme and granulated sugar between your fingers will create friction that will bring out the flavorful oil of the thyme leaves. Once your sugar starts to clump up slightly, the oils are successfully infusing the sugar and bringing out all those herbal flavors.

Do I have to refrigerate the dough?

Yes! I know it’s hard to wait for the dough to chill, but trust me it will be worth it. Refrigerating will help firm up the dough enough to roll it in the cinnamon sugar and create a better chewy baked cookie texture. Don’t skip this step!

Why double dip the cookies in cinnamon sugar?

Rolling the dough as well as the final baked cookies adds a great boost of that characteristic cinnamon flavor and sweetness that snickerdoodles are all about. It’s such a game-changer, and I wish I had come up with it, but I found this genius idea from The Food Charlatan! Just be sure to make separate batches of the cinnamon sugar, one for the dough and one for the baked cookies, so you don’t cross contaminate the final cookies with anything from the raw dough.

More Cookie Recipes To Enjoy:

A Few Last Tips For These Thyme Snickerdoodles:

Chill your dough! This step is essential for making sure the dough is firm enough to roll in the cinnamon sugar and will create the perfect final texture after baking the cookies.
Double dip. Coating the baked cookies again in cinnamon sugar will elevate the flavor of your final cookies. Don’t skip the second dip! (Note: Be sure to make separate batches of cinnamon sugar to avoid cross-contaminating the uncooked dough with the baked cookies).