Mrs. Fields Cinnamon Sugar Butter Cookies is a recipe Sue recommended to me years ago while discussing Snickerdoodles. These aren't actually Snickerdoodles( in my opinion) because they don't have cream of tartar. Plus they are much darker and flatter. But they are very good cookies in their own right. Todd loves them.
Mrs. Fields Cinnamon Cookie Notes
The recipe is interesting. Like a lot of the vintage Mrs. Fields recipes, Mrs. Fields Cinnamon Butter Cookies are baked at 300 degrees F. Baking them low and slow results in a homogenous texture and more spread. I was in the mood for flat (and homogenous) cookies and was happy with the spreading, but you if you'd prefer a thicker cookie you can bake at 400 for a quick 8 minutes. The photo below shows some baked at 400 vs. 300.
Mrs. Fields Cinnamon Sugar Butter Cookies are also a tiny bit on the cakey side. You can make them less cakey by melting the butter and substituting an egg yolk for one of the eggs. I tried this and the cookies were definitely chewier, but the cakey ones were just better.
Recipe
Mrs. Fields Cinnamon Sugar Butter Copycats
Ingredients
- 2 ½ cups all-purpose flour (330 grams)
- ½ teaspoon baking soda
- 1 teaspoon salt (decrease to ¼ if using salted butter)
- 1 cup dark brown sugar, packed (200 grams)
- ½ cup granulated sugar (100 grams)
- 2 sticks unsalted butter, softened (230 grams)
- 2 large eggs, bring to room temperature (100 grams)
- 2 teaspoons vanilla extract
Cinnamon Sugar
- 3 tablespoons sugar
- 1 tablespoon cinnamon
Instructions
- Whisk together flour, baking soda and salt; set aside.
- In a mixing bowl, combine both sugars and softened butter. Beat just until blended and you have a granular paste. Scrape sides of bowl and add the eggs and vanilla all at once. Mix at medium speed until blended.
- Add flour mixture and mix on low just until combined. Dough should be pretty soft.
- Using a medium cookie scoop, scoop balls of dough onto a plate lined with plastic wrap. Chill the dough balls for one hour or until they are a bit firmer (or longer if you wish).
- Mix together the cinnamon sugar ingredients and roll balls in cinnamon sugar. Arrange 2 inches apart on parchment lined baking sheets and bake at 300 for about 18 minutes. For thicker cookies, definitely chill the dough for a few hours and bake at 400 for 8 to 10 minutes.
Anna says
Glad it worked for you, Samantha! Thank you for leaving a comment :).
Samantha says
These are it! As close as you can get to the original. Cooking at 300° for that long seemed odd for sure, but it really made a difference. Slightly gooey in the center, slightly crispy on the edges, brought back memories. So happy to have this recipe now. Thank you!
Anna says
If you like these, you are going to have to try the sugar cookies I post later. I just made some with tahini (which sounds strange), but they are great! The texture is similar to these, but less cakey.
C L says
These are my favorite Mrs. Fields cookie. I actually prefer them to their CCC. I like their CCC but I like the Cinnamon Sugar Cookie even more. Weird, yes I know. 😉 I definitely need to make these.:)
Anna says
Sue, thanks for adding the tip. They are definitely thicker when made with chilled dough. Also, thanks for recommending this recipe to me over 10 years ago ;).
Sue says
These are my son’s favorite cookie. If he asks for ‘those cinnamon sugar cookies” this is what he means.
I totally agree that they are not Snickerdoodles. They aren’t the texture of a snickerdoodle and don’t have the distinctive snickerdoodle flavor from cream of tartar.
Another tip for less flat cookies is to refrigerate the dough for 24 hours.
I’m glad Todd liked them.