Snickerdoodles have long been a favorite cookie for those who love a perfect balance of cinnamon and sugar with a soft, chewy texture. Mrs Fields made this classic treat famous with her signature twist that keeps us coming back for more. Recreating her Snickerdoodle recipe at home lets us enjoy that nostalgic bakery flavor anytime we want.
This recipe captures the essence of Mrs Fields’ cookies—lightly crisp edges with a tender center and just the right amount of cinnamon coating. Whether you’re baking for a holiday, a special occasion, or simply craving a comforting sweet, these Snickerdoodles deliver every time. Let’s dive into making this timeless favorite that’s sure to become a staple in our cookie jar.
Mrs Fields Snickerdoodle Recipe Ingredients
To recreate the iconic Mrs. Fields Snickerdoodle, we rely on quality ingredients that bring out the cookie’s signature soft texture and distinctive cinnamon flavor. Below, we break down everything you need into clear categories for precision and ease.
Dry Ingredients
These core ingredients provide structure and the characteristic tang that make Snickerdoodles unique.
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 ¾ cups (345g) | For a tender crumb |
| Cream of tartar | 2 teaspoons | Key for Snickerdoodle’s tang |
| Baking soda | 1 teaspoon | Helps with rise and texture |
| Salt | ½ teaspoon | Balances sweetness |
Wet Ingredients
Our wet mixture adds richness and moisture, ensuring each cookie stays soft and chewy inside with crisp edges.
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
Cinnamon Sugar Coating
The signature cinnamon sugar blend gives Mrs. Fields Snickerdoodles their iconic crackled exterior with a warm spicy-sweet aroma.
- ¼ cup (50g) granulated sugar
- 1 tablespoon ground cinnamon
By combining these ingredients precisely, we ensure every batch captures the timeless flavor and perfect texture of the beloved Mrs. Fields Snickerdoodle.
Equipment Needed
To successfully recreate the iconic Mrs. Fields Snickerdoodle, having the right equipment is essential. Each tool plays a pivotal role in achieving the perfect soft texture and crackled cinnamon sugar coating we aim for.
Essential Tools
- Mixing Bowls: Use at least two large bowls—one for combining dry ingredients and one for wet. Glass or stainless steel bowls work best to prevent any reaction with acidic ingredients.
- Electric Mixer or Stand Mixer: We recommend using a mixer with a paddle attachment to cream the butter and sugar thoroughly, ensuring the cookies develop their characteristic softness.
- Measuring Cups and Spoons: Accurate measurements ensure consistency, especially for ingredients like cream of tartar and baking soda, which affect the cookies’ rise and texture.
- Whisk: For evenly incorporating dry ingredients.
Baking Specifics
- Baking Sheet: Choose a heavy-duty, rimmed baking sheet for even heat distribution.
- Parchment Paper or Silicone Baking Mat: To prevent sticking and promote even baking without burning the bottoms.
- Cooling Rack: Allows cookies to cool evenly without becoming soggy.
Additional Helpful Tools
- Cookie Scoop: A medium-size cookie scoop (about 1.5 tablespoons) helps form uniform dough balls, ensuring even baking and that the cinnamon sugar coating covers each cookie evenly.
- Small Bowl: For mixing the cinnamon sugar coating.
- Spatula: For scraping down the sides of your mixing bowl to incorporate all ingredients evenly.
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowls | Separate dry and wet ingredient prep | Glass or stainless steel ideal |
| Electric/Stand Mixer | Creaming butter and sugar | Paddle attachment recommended |
| Measuring Cups/Spoons | Accurate ingredient measurement | Precision crucial |
| Whisk | Incorporate dry ingredients evenly | Lightweight and easy to clean |
| Baking Sheet | Baking cookies | Heavy-duty, rimmed recommended |
| Parchment Paper/Silicone Mat | Non-stick baking surface | Ensures even cooking |
| Cooling Rack | Cooling cookies | Prevents sogginess |
| Cookie Scoop | Uniform cookie size and shape | About 1.5 tablespoons |
| Small Bowl | Mixing cinnamon sugar coating | Keeps coating ingredients separate |
| Spatula | Mixing and scraping bowl sides | Flexible, silicone preferred |
Make-Ahead Tips
To ensure our Mrs. Fields Snickerdoodle cookies maintain their signature soft texture and rich cinnamon flavor, planning ahead can make all the difference. Here are our top tips for prepping the dough and baking ahead without sacrificing quality.
1. Chill the Dough for Enhanced Flavor and Texture
After mixing the dough, wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for at least 2 hours, or for best results, up to 24-48 hours. This resting period allows the flavors to meld and helps the dough firm up, making it easier to scoop and ensuring our cookies bake with the perfect soft center and crisp edges.
2. Freeze for Longer Storage
If we want to prepare dough for future baking sessions, freezing is ideal:
| Step | Instructions |
|---|---|
| Portion Dough | Use a cookie scoop to form dough balls. |
| Flash Freeze | Place dough balls on a parchment-lined tray and freeze until solid (about 1-2 hours). |
| Store | Transfer frozen dough balls to an airtight freezer bag or container. Label with date. |
| Shelf Life | Dough can be frozen for up to 3 months without flavor loss. |
When ready, bake frozen dough balls directly from the freezer. Add 1-2 extra minutes to the baking time for perfectly baked Snickerdoodles.
3. Prepare Cinnamon Sugar Coating in Advance
Mix our signature cinnamon sugar blend ahead and store it in a sealed container. This quick step saves time and ensures even coating when we’re ready to bake.
4. Scoop and Freeze for Perfect Uniformity
For consistent cookie sizes and baking times, scoop dough balls before chilling or freezing. This practice also speeds up the baking process during busy days.
Pro Tip: Always allow frozen dough to rest on the counter for 5 minutes before baking to prevent cookie spread irregularities.
With these make-ahead techniques, we can enjoy fresh-baked Mrs. Fields Snickerdoodle cookies on demand while preserving their classic texture and flavor.
Instructions
Follow these clear steps to recreate the iconic Mrs. Fields Snickerdoodle cookies with the perfect balance of soft chewiness and cinnamon-sugar crackle.
Preparing the Dough
- Cream the butter and sugar: In a large mixing bowl, use an electric or stand mixer fitted with the paddle attachment. Beat 1 cup of unsalted butter (softened) and 1 1/2 cups granulated sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs and vanilla: Beat in 2 large eggs one at a time. Add 1 teaspoon vanilla extract and continue mixing until just combined.
- Mix the dry ingredients: In a separate bowl, whisk together the dry ingredients: 2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture on low speed. Mix until just incorporated to avoid overworking the dough, which could toughen the cookies.
Shaping the Cookies
- Portion the dough: Using a cookie scoop or spoon, portion the dough into balls approximately 1.5 inches in diameter for uniformity and consistent baking.
- Pre-chill (optional): For richer flavor and better texture, chill dough balls for at least 30 minutes or freeze for longer storage (refer to the make-ahead tips).
Coating with Cinnamon Sugar
- Prepare the coating: In a small bowl, mix together 1/4 cup granulated sugar and 2 teaspoons ground cinnamon to create the classic cinnamon sugar coating.
- Roll the dough balls: Thoroughly roll each dough ball in the cinnamon sugar mix until fully coated, ensuring an even layer that will create the signature crackled exterior.
Baking the Snickerdoodles
- Preheat the oven: Set your oven to 375°F (190°C) and line a heavy-duty baking sheet with parchment paper or a silicone baking mat.
- Arrange cookies: Place coated dough balls on the baking sheet spaced about 2 inches apart to allow for spreading.
- Bake: Bake for 8-10 minutes until the edges are lightly golden, but the centers remain soft. Avoid overbaking to preserve the tender texture.
- Pro tip: If baking from frozen, add 1-2 minutes to the baking time.
Cooling and Serving
- Cool on sheet: Allow cookies to rest on the baking sheet for 2 minutes after removing from the oven. This lets them firm up slightly for easy handling.
- Transfer to wire rack: Move cookies to a wire rack to cool completely. This prevents sogginess and helps maintain the delicate crumb.
- Serve: Enjoy warm or store in an airtight container at room temperature for up to 4 days to savor fresh Mrs. Fields Snickerdoodle bliss.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Oven Preheat | 375°F | – | Use reliable oven thermometer |
| Baking | 375°F | 8-10 mins | Edges lightly golden, soft centers |
| Dough Chilling | – | 30 mins+ | Optional for enhanced flavor and texture |
| Dough Freezing | – | Freeze as needed | Thaw 10 minutes before baking |
Storage Suggestions
Proper storage is essential to keep our Mrs. Fields Snickerdoodle cookies fresh, soft, and flavorful. Here are key steps we follow to preserve their signature chewy texture and warm cinnamon aroma.
Storing Freshly Baked Snickerdoodles
- Allow cookies to cool completely at room temperature before storing to prevent condensation that leads to sogginess.
- Place cookies in an airtight container. For extra softness, add a slice of white bread in the container; it helps maintain moisture.
- Store at room temperature away from direct sunlight for up to 5 days.
Freezing Snickerdoodle Cookies
To enjoy these cookies longer, freezing is an excellent option:
| Step | Instructions |
|---|---|
| Cool Completely | Ensure cookies are fully cooled before freezing. |
| Single Layer Freeze | Arrange cookies on a baking sheet without touching. Freeze 1-2 hours until firm. |
| Store in Airtight Container | Transfer frozen cookies to a sealed freezer-safe container or zip-lock bag. |
| Thawing | Let cookies thaw at room temperature for 15-20 minutes before serving. |
Freezing Cookie Dough for Future Baking
We can also freeze cookie dough to bake fresh batches anytime:
| Step | Instructions |
|---|---|
| Portion Dough Balls | Scoop and roll dough uniformly into 1.5-inch balls. |
| Freeze on Baking Sheet | Freeze dough balls on a parchment-lined sheet 1-2 hours. |
| Transfer and Store | Move frozen balls to a sealed container or freezer bag. |
| Before Baking | Let dough rest at room temperature 10 minutes to prevent uneven spreading. |
Tips for Maintaining Texture and Flavor
- Keep cinnamon sugar coating stored separately in an airtight container to preserve its vibrant flavor.
- Avoid refrigerating baked cookies; chilling dries them out faster.
- If cookies become slightly hard, warm them in a microwave for 8-10 seconds wrapped in a damp paper towel to restore softness.
Conclusion
Mrs. Fields Snickerdoodles are more than just cookies—they’re a comforting treat that brings warmth and joy to any moment. With the right ingredients, tools, and techniques, we can easily recreate that perfect balance of soft texture and cinnamon sugar sweetness at home.
By following these tips and tricks, our batch will always come out just right, ready to share or enjoy anytime. Let’s keep this classic cookie tradition alive and make every bite a delicious memory.
Frequently Asked Questions
What are Snickerdoodles?
Snickerdoodles are soft, chewy cookies rolled in cinnamon sugar, known for their lightly crisp edges and tender centers. They have a distinctive cinnamon flavor and a slightly crackled surface.
What makes Mrs. Fields’ Snickerdoodles special?
Mrs. Fields’ Snickerdoodles are famous for their perfect balance of cinnamon sugar coating, soft texture, and nostalgic taste, making them a favorite treat enjoyed by many.
What ingredients do I need to make Mrs. Fields’ Snickerdoodles?
You’ll need all-purpose flour, cream of tartar, baking soda, salt, unsalted butter, granulated sugar, eggs, vanilla extract, and cinnamon sugar for coating.
Why is the cinnamon sugar coating important?
The cinnamon sugar coating gives Snickerdoodles their signature crackled exterior and enhances their sweet, spicy flavor.
What equipment is essential for baking these cookies?
You’ll need mixing bowls, an electric or stand mixer, measuring cups and spoons, a whisk, baking sheets, parchment paper or silicone mats, a cookie scoop, and a spatula.
Can I prepare Snickerdoodle dough ahead of time?
Yes, chilling or freezing the dough enhances flavor and texture, and prepping the cinnamon sugar coating in advance is helpful.
How do I bake Snickerdoodle cookies perfectly?
Cream butter and sugar, mix in eggs and vanilla, combine dry ingredients, shape dough balls, coat with cinnamon sugar, and bake at the recommended temperature until lightly golden.
How should I store Snickerdoodles to keep them fresh?
Store cooled cookies in an airtight container with a slice of white bread to retain moisture. For long-term storage, freeze baked cookies or dough properly.
Can frozen cookie dough be baked directly?
Yes, but allow frozen dough balls to rest at room temperature briefly before baking to avoid uneven spreading.
How do I restore softness to stored Snickerdoodles?
Warm the cookies briefly in the microwave to bring back their soft, fresh-baked texture.