Mrs. Fields Cinnamon Sugar Butter Copycats
Not quite Snickerdoodles, these brown sugar cinnamon cookies are supposed to be like the ones sold in the mall.
Servings 28
Cost 5
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.
Notes
The original recipe was supposed to yield 36 cookies, but obviously I made them bigger! If you make them smaller, check them at 15 minutes.
