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Mrs. Field’s snickerdoodles

2013 February 28
by Emily Hill

…Or so they say. I tried this recipe for Mrs. Field’s snickerdoodles at a cookie exchange during the holidays. They were perfect—thick, chewy and cinnamon sugary. I brought the snickerdoodle recipe home and didn’t wait long before whipping up a batch in the kitchen.

Mrs Fields snickerdoodles recipe

Much to my chagrin, I could not get them to bake as well as the cookie exchange version. Oh, they tasted fabulous…but they were as flat as the Utah winter is long (i.e., they were doormats). I played around with the oven temperature a bit and baking time and that seemed to help.

Fortunately, if you double the recipe you get the cookies (nearly) perfect by the third dozen.

And who doesn’t double a recipe for Mrs. Field’s snickerdoodles?

I still think this recipe is missing some magical Mrs. Field’s ingredient…purposely left out by my friend from the cookie exchange and everyone else who’s posted these Mrs. Field’s snickerdoodles. It’s totally not my baking ability because cookies and me are like this.

Imagine me crossing all my fingers at once.

Below you’ll find a printable recipe for Mrs. Field’s snickerdoodles. I’ll be posting another snickerdoodle recipe in a few weeks after a bit more tweaking. I think Mrs. Field’s is on to something with that brown sugar but I’m not sold on the low oven temp and baking time.

Mrs. Field's Snickerdoodles
Prep time
Cook time
Total time
The classic Mrs. Field's snickerdoodles recipe. I found an oven temp of 300 degrees to be way too low. The cookies turned out super flat at this temp, so I increased the temperature to 350 and decreased the cooking time by 2 to 4 minutes.
Recipe type: Dessert
Serves: 12
  • ½ cup butter, softened
  • ½ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 egg
  • ½ tsp vanilla
  • 1½ cups flour
  • ¼ tsp salt
  • ½ tsp baking soda
  • ¼ tsp cream of tartar
  • 2 T granulated sugar
  • 1 tsp cinnamon
  1. Preheat oven to 300 degrees.
  2. In a large bowl cream together butter, ½ cup granulated sugar and brown sugar with an electric mixer on high speed. Add egg and vanilla and beat until smooth.
  3. In a separate bowl combine flour, salt, baking soda, and cream of tartar.
  4. Pour dry ingredients into wet ingredients and mix well.
  5. Chill dough for 30 to 60 minutes in the refrigerator.
  6. While dough chills, combine 2 T granulated sugar and 1 tsp cinnamon in a small bowl.
  7. Take about 2 T of the dough and roll it into a ball. Roll dough in cinnamon sugar mixture and press it onto an ungreased cookie sheet. Repeat for remaining cookies.
  8. Bake for 12 to 14 minutes and no more. Cookies may seem undercooked but will continue to bake after they are removed from the oven.
  9. Let cool on cookie sheet for 2 to 3 minutes; remove to a wire rack to cool completely.
  10. Store leftover cookies in an airtight container.

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10 Responses Post a comment
  1. February 28, 2013

    My main issue with Snickerdoodles is the aftertaste of the cream of tarter. But they are cookies, so of course I will shove them into my mouth.
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    Emily Hill Reply:

    Really? I never taste that but maybe I’m not as sensitive a person as you. ;)
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  2. February 28, 2013

    I made some snicker doodles the other day and my husband fell in love with me all over again LOL. I don’t make them very often because they are kind of a pain but I was having a little craving and I needed some VT treats haha!
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    Emily Hill Reply:

    That extra step of chilling and rolling sometimes does me in but oh, how I love them!
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  3. March 2, 2013

    They look like a perfect snickerdoodle. They wouldn’t last long at my house.
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    Emily Hill Reply:

    They last even less at ours. :)
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  4. March 4, 2013

    this is a recipe I need to perfect. these are Paul’s favorite cookies…and we spend oodles of money at Great Harvest on their Snickerdoodles.
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    Emily Hill Reply:

    Let me work on another recipe and see if I can come up with the absolute perfect one. In the meantime, these do taste really, really yummy. I just want to figure out how to make them a bit thicker.
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  5. wildoasis permalink
    March 2, 2015

    Just made these and they are seriously delicious!! Just like you I have made this recipe before and it did not go very well. Baking at 300 degrees for 14 min did not cook them thru at all, baking them for extra mins for me didn’t even solve the problem nor did making them smaller, Well I wanted to give snickerdoodles another shot so I found this recipe and am very happy. Cranked the oven to 350 degrees and i baked them for 14 min. Though 10 mins would of done just fine i prefer a crispier edge on my cookie. N they turned out perfect!! They have a very nice buttery crisp bottom, n still r super fluffy n chewy. all of which I love. I also flattened the balls of dough just a little with the bottom of a cup this helped them spread out more. last i think the temp, and time all depend on ur oven and how you like your cookies, what will help with this is to do a test cookie for every cookie recipe you try. You’ll end up making a cookie that’s right for you instead of a cookie that worked for someone else which u won’t always be able to count on.


    Emily Hill Reply:

    So glad you found a recipe that worked! And now I’m craving snickerdoodles… mmm…
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