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.

Thyme Cinnamon Snickerdoodle Cookies

Description

These thyme cinnamon snickerdoodles are a modern take on the classic cinnamon sugar cookie with a hint of thyme for a fun, herbal twist.

Ingredients

Scale

Thyme Snickerdoodle Cookie Dough

2 1/2 cups (300 grams) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons minced thyme
1 1/2 cups (300 grams) granulated sugar
2 sticks (227 grams) unsalted butter, room temperature
2 large eggs, room temperature
2 teaspoons vanilla bean paste

Cinnamon Sugar Mixture (For Rolling Dough)

4 teaspoons granulated sugar
2 teaspoons ground cinnamon

Instructions

Prepare the Dough

In a medium sized bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
Remove thyme leaves from the stem and mince (be sure to measure after mincing).
Infuse the thyme into the sugar by rubbing the chopped leaves with the sugar between your fingers until the sugar gets just slightly clumpy.
In a large bowl, beat the butter and thyme sugar together until lighter in color.
Add the eggs and vanilla. Beat again until the mixture is fluffy.
Add the dry ingredients. Mix until just combined.
Refrigerate the dough for at least 1 hour.

Make the Cinnamon Sugar and Roll the Dough

Preheat the oven to 375ºF.
Combine the cinnamon and sugar in a bowl. Divide evenly between two separate small bowls, use one for the raw dough and one for the baked cookies.
Roll the dough into 1-inch balls then roll each in the cinnamon sugar until evenly coated.
Place at least 2 inches apart on a baking sheet and bake for 10-12 minutes or until the edges are golden brown.
Once cool enough to touch, take each cookie and coat the cinnamon sugar from the second bowl. Tap off any excess and enjoy!

Notes

Measure the thyme after mincing, NOT before, for the most accurate amount.
I’ve said it many times and I’ll say it one last time, don’t skip chilling your dough!

Keywords: cinnamon snickerdoodle cookies