We’ve always been fans of the classic Mrs. Fields Snickerdoodle Recipe, a timeless treat that brings back memories of warm cinnamon-sugar cookies straight from the iconic bakery. Originating from Debbi Fields’ beloved chain, these soft and chewy delights have charmed cookie lovers for decades with their simple yet irresistible flavor.
In our kitchen, we’ve recreated this recipe to make it easy for you to bake at home. Whether you’re craving a cozy snack or want to impress at gatherings, our version captures that perfect balance of buttery goodness and spice that everyone adores.
Ingredients
For our authentic recreation of the classic Mrs. Fields Snickerdoodle Recipe, we’ve compiled a precise list of ingredients below. We order them as they typically appear in preparation, starting with dry goods and moving to wet components, with notes on any necessary prep for optimal results.
Dry Ingredients
- 2 ½ cups all-purpose flour: Sifted to ensure lightness and even mixing.
- 2 teaspoons baking soda: Fresh for the best rise and chewy texture.
- ½ teaspoon cream of tartar: Key for that signature tang in snickerdoodles.
- ½ teaspoon salt: Use fine sea salt to balance sweetness without overpowering.
Wet Ingredients
- 1 cup unsalted butter: Softened to room temperature for easy creaming.
- 1 ½ cups granulated sugar: Divided, with 1 cup for the dough and ½ cup for the cinnamon-sugar coating.
- 2 large eggs: At room temperature to promote better emulsification.
- 2 teaspoons pure vanilla extract: High-quality for enhanced flavor depth.
Coating Mixture
- 2 tablespoons ground cinnamon: Freshly ground if possible, for a warm, aromatic finish.
- ¼ cup granulated sugar: Combined with cinnamon for rolling the dough balls, creating that irresistible crispy exterior.
Equipment Needed
To perfectly execute our Mrs Fields Snickerdoodle Recipe, we rely on a few essential tools that ensure precise measurements, even mixing, and flawless baking. These items help us achieve those signature soft and chewy cookies with a crispy cinnamon-sugar coating.
Here’s a complete list of equipment we recommend for this recipe:
- Mixing Bowls: We use at least two medium-sized mixing bowls—one for dry ingredients and one for wet—to keep everything organized and prevent cross-contamination.
- Measuring Cups and Spoons: Accurate measurements are key for baking success, so we always have a set of dry measuring cups (for flour and sugar) and measuring spoons (for spices like cinnamon) on hand.
- Electric Mixer or Stand Mixer: For creaming butter and sugar to that ideal fluffy texture, we prefer an electric hand mixer or stand mixer with beaters. If unavailable, a sturdy whisk works in a pinch for smaller batches.
- Baking Sheets: We opt for two rimmed baking sheets to allow even spacing of cookie dough balls and prevent spills during baking.
- Parchment Paper or Silicone Baking Mat: To avoid sticking and ensure easy cleanup, we line our baking sheets with parchment paper or a reusable silicone mat for that perfect golden finish.
- Spatula or Cookie Scoop: A rubber spatula helps us fold ingredients smoothly, while a 1-tablespoon cookie scoop ensures uniform cookie sizes for consistent baking results.
- Cooling Rack: After baking, we transfer cookies to a wire cooling rack to let them cool evenly and maintain their chewy interior without sogginess.
- Oven: A standard conventional oven preheated to the exact temperature is essential—we always recommend using an oven thermometer for accuracy to avoid overbaking these delicate treats.
By preparing this equipment ahead of time, we make the baking process seamless and enjoyable, building on our ingredient list for the ultimate Mrs Fields Snickerdoodle experience.
Instructions
We guide you through the simple steps to recreate our authentic Mrs. Fields Snickerdoodle cookies using the ingredients and equipment we’ve outlined. Let’s transform those components into soft chewy treats with a warm cinnamon-sugar embrace.
Prepare the Dough
First whisk together the dry ingredients in a medium bowl to ensure even distribution. Combine 2 ¼ cups all-purpose flour, ½ teaspoon baking soda, 1 teaspoon cream of tartar, and *¼ teaspoon salt until fully blended creating a base that promises the perfect texture.
In a large mixing bowl cream the wet ingredients starting with 1 cup unsalted butter and *1 ½ cups granulated sugar using an electric mixer on medium speed for about 2-3 minutes until the mixture turns light fluffy and irresistibly aromatic. Add *2 large eggs one at a time beating well after each to incorporate air for a tender crumb then stir in *1 teaspoon vanilla extract for a subtle depth of flavor.
Gradually add the dry mixture to the wet one mixing on low speed just until combined to avoid overworking the dough which could make the cookies tough. The result is a smooth pliable dough that hints at the comforting warmth we’ll soon enjoy.
Shape and Coat the Cookies
Using a cookie scoop or spoon portion the dough into 1 ½-inch balls for uniform size ensuring each cookie bakes evenly and looks appealing. Roll each ball gently in your hands to smooth it out.
In a small shallow bowl mix *¼ cup granulated sugar and *1 tablespoon ground cinnamon to create the signature coating that gives these cookies their crisp exterior and spicy allure. Roll each dough ball in this cinnamon-sugar mixture until fully coated feeling the grains adhere for that classic snickerdoodle crunch.
Place the coated balls on a prepared baking sheet spacing them about 2 inches apart to allow for spreading as they bake resulting in golden edges and soft centers that evoke nostalgic bakery vibes.
Shape and Coat the Cookies
Preheat your oven to 375°F checking with an oven thermometer for accuracy to prevent overbaking. Arrange the baking sheet on the middle rack and bake the cookies for 8-10 minutes until the edges are lightly golden and the centers remain soft for that ideal chewy texture.
Remove the baking sheet from the oven and let the cookies cool on the sheet for 2 minutes to set before transferring them to a cooling rack. This step allows the flavors to meld and the cookies to firm up slightly offering a delightful contrast of crisp outsides and tender insides that make Mrs. Fields snickerdoodles unforgettable.
Make-Ahead and Storage Tips
To keep our Mrs. Fields Snickerdoodle Recipe fresh and flavorful, we recommend these practical strategies for preparing ahead and storing your cookies effectively. This ensures you can enjoy their warm cinnamon-sugar goodness anytime without compromising texture or taste.
Make-Ahead Options
We love making these snickerdoodles in advance to save time on busy days. Here’s how to prepare the dough or cookies ahead:
- Dough Preparation: After mixing the dough as outlined in our recipe, shape it into a ball and wrap it tightly in plastic wrap. Refrigerate for up to 2 days to enhance the flavors and make rolling easier.
- Freezing Unbaked Cookies: For longer storage, form the dough into balls and roll them in the cinnamon-sugar coating. Place the balls on a baking sheet lined with parchment paper and freeze until solid—about 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 3 months. When ready to bake, simply place the frozen balls on a baking sheet and add 1-2 minutes to the baking time.
- Thawing Tips: If using refrigerated dough, let it sit at room temperature for 15-20 minutes before shaping and baking. For frozen dough balls, no thawing is needed—just bake directly from the freezer for that perfectly chewy center.
Storage Guidelines
Proper storage is key to maintaining the crisp exterior and soft interior of our Mrs. Fields snickerdoodles. Below, we break down the best methods based on duration.
| Storage Method | Duration | Conditions and Tips |
|---|---|---|
| Room Temperature | 3-5 days | Store in an airtight container at 68-72°F to keep cookies fresh. We advise adding a slice of bread to maintain moisture and prevent staleness. |
| Refrigeration | Up to 1 week | Place cookies in an airtight container to avoid drying out. This method works well in humid environments, but let cookies sit at room temperature for 10 minutes before serving to restore their ideal texture. |
| Freezing (Baked) | Up to 3 months | Cool cookies completely, then layer them in a freezer-safe bag with parchment paper between layers. To reheat, thaw at room temperature for 30 minutes and warm in a 300°F oven for 5 minutes for that fresh-baked aroma. |
By following these tips, we ensure your Mrs. Fields Snickerdoodle Recipe stays deliciously irresistible for whenever a craving hits.
Conclusion
We’ve loved sharing this timeless Mrs. Fields Snickerdoodle Recipe with you as it’s become a staple in our baking adventures. It’s more than just cookies; it’s about creating moments that warm the heart and satisfy the soul.
By trying this at home you’ll discover why these treats hold a special place in cookie lore. We encourage you to bake a batch and make it your own—after all it’s the simple joys that keep us coming back for more.
Frequently Asked Questions
What is the Mrs. Fields Snickerdoodle Recipe?
The Mrs. Fields Snickerdoodle Recipe is a classic, nostalgic cookie from Debbi Fields’ bakery, featuring soft, chewy centers with a crispy cinnamon-sugar coating. It’s popular for its warm, comforting flavor, making it ideal for snacks or gatherings. This home version simplifies the original for easy baking, capturing the enduring charm that cookie lovers adore.
What ingredients are needed for the Mrs. Fields Snickerdoodle Recipe?
You’ll need dry ingredients like all-purpose flour, baking soda, cream of tartar, and salt, plus wet ones such as unsalted butter, granulated sugar, eggs, and vanilla extract. Don’t forget a cinnamon-sugar coating for the signature exterior. All measurements are provided in the recipe for accurate results.
How do I make the Mrs. Fields Snickerdoodle Recipe?
Start by whisking dry ingredients together. Cream the wet ingredients until fluffy, then mix in the dry ones to form dough. Shape into balls, roll in cinnamon-sugar, and bake at 375°F for 8-10 minutes until edges are golden. Cool on a rack for the perfect crisp outside and soft inside.
What equipment is required for baking Snickerdoodles?
Essential tools include mixing bowls, measuring cups and spoons, an electric mixer, baking sheets, and parchment paper or silicone mats. Use a preheated oven with a thermometer to ensure even baking and avoid overcooking these delicate cookies.
How long should I bake Snickerdoodles?
Bake at 375°F for 8-10 minutes until the edges turn golden while the centers stay soft. This timing ensures a delightful contrast of crispy outsides and chewy insides. Always check with an oven thermometer for accuracy.
Can I prepare the Snickerdoodle dough in advance?
Yes, you can refrigerate the dough for up to 2 days or freeze unbaked balls for up to 3 months. This makes it convenient for planning ahead, allowing you to bake fresh cookies whenever needed.
How should I store baked Snickerdoodles?
Store in an airtight container at room temperature for 3-5 days, refrigerate for up to a week, or freeze for up to 3 months. Proper storage keeps them fresh and flavorful, maintaining that irresistible cinnamon-sugar taste.