Copycat Mrs. Fields Snickerdoodles Cookies


1/2 c unsalted butter, softened
1/2 c sugar
1/3 c light brown sugar, packed
1 large egg
1 t vanilla
1 1/2 c flour
1/2 t baking soda
1/4 t cream of tartar
1/4 t salt (opt)

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine butter, sugars and beat on medium-high speed until creamed and well combined, about 3 min. Scrape down the sides of the bowl, and add the egg, vanilla and beat on medium-high speed until well combined, light and fluffy, about 3 min. Scrape down the sides of the bowl, and add the add flour, baking soda, cream of tartar, salt (if using) and beat on low speed until just combined, about 1 min. Using a medium 2″ cookie scoop or your hands, form approximately 14 equal-sized mounds of dough (2 heaping T each), roll into balls, and flatten slightly. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 1 hour or up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter and be more prone to spreading. Preheat oven to 350 F, line a baking sheet with a Silpat or spray with cooking spray. Dredge each mound of dough in cinnamon-sugar. Place dough mounds on baking sheet, spaced at least 2″ apart and bake for about 9 min or until edges have set and tops are just set, even if slightly under cooked, pale and glossy in the center; don’t over bake for soft, pillowy cookies. For Firmer Cookies: Bake 1 – 2 min longer. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 min before serving. Cookies will keep airtight at room temp for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. Yield: 14 small to medium cookies.


1/4 c sugar
2 t cinnamon

In a small bowl, combine sugar and cinnamon, and stir to combine.



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