MRS. FIELDS' SNICKERDOODLES RECIPE - (3.8/5)
Provided by á-46561
Number Of Ingredients 13
Steps:
- DOUGH: To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes. Stop, 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 minutes. Stop, scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 1 hour, 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. FOR ROLLING: In a small bowl, combine sugar, cinnamon, and stir to combine. Dredge each mound of dough through cinnamon-sugar. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't over bake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. Cookies will keep airtight at room temperature 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.
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Umar Draz
[email protected]I'm so glad I found this recipe! These snickerdoodles are everything I've been looking for in a cookie. They're soft, chewy, and have the perfect amount of cinnamon sugar.
Sempala Benson
[email protected]These snickerdoodles are delicious! I love the way the cinnamon sugar coating melts in my mouth. They're perfect for a quick and easy snack.
sayeed islamsuvo
[email protected]I'm not sure what went wrong with these snickerdoodles, but they were a complete failure. They were hard as rocks, and they had no flavor whatsoever. I would not recommend this recipe to anyone.
Njoku Chibuzor
[email protected]These snickerdoodles were a disaster! They spread out too much in the oven, and they ended up being flat and crispy. I also found them to be too dry.
NAJEEB ELLIAS
[email protected]I was disappointed with these snickerdoodles. They were too sweet for my taste, and the cinnamon sugar coating was too thick.
Emirates Billiard Center
[email protected]These snickerdoodles are good, but they're not my favorite. I found them to be a little too dry. I think I would have liked them better if they had been a little more chewy.
KAMERON DAKERS
[email protected]These snickerdoodles are a classic for a reason. They're simple to make, but they're always a hit. I love the way the cinnamon sugar coating caramelizes in the oven.
Keshabraj Pant
[email protected]I love these snickerdoodles! They're so easy to make, and they always turn out delicious. I especially love the cinnamon sugar coating.
HWong 17
[email protected]These are the best snickerdoodles I've ever had! The cinnamon sugar coating is amazing, and the cookies are so soft and chewy. I will definitely be making these again.
Alison Bolivar
[email protected]I've made these snickerdoodles several times now, and they always turn out perfectly. They're so easy to make, and they're always a hit with my family and friends.
Linda Newell
[email protected]These snickerdoodles are the perfect combination of chewy and crispy, with a delicious cinnamon sugar coating. They're perfect for any occasion, and everyone who tries them loves them!