Mrs. Field's Snickerdoodles

I do not know if this is indeed Mrs. Field's snickerdoodle recipe, but supposedly it is. I have a favorite snickerdoodle recipe but always like to try something new. These were really delicious and if you like your snickerdoodles soft & chewy than you would love these. I like mine crisp - preferably all the way through the cookie but just on the edges at the very least. These are not crunchy or crisp at all. I found they need to be in the oven longer than the recipe suggests but maybe that's just because everyone's oven is different. When I took mine out at 14 minutes, they were definitely soft but also still doughy. I baked mine for about 17 minutes and they probably still could have used another minute or two but I was afraid of ruining the ultra soft texture that these are supposed to have. My kids loved them and I sent some to school for the teachers because it's the last day. It's the texture that would prevent me from baking these again but I tell ya one thing, the flavor of these cookies is out of this world. I think that's because of the brown sugar. Every other snickerdoodle recipe I've ever made does not include brown sugar, just granulated. The dough by itself was difficult to leave alone.

So yeah, if you like your snickerdoodles soft & chewy, then give this recipe a whirl. You won't be disappointed.

I used a few tablespoons of sparkling sugar along with my granulated sugar in the outside sugar/cinnamon mixture. I liked the little sparkle it gives and a bit of crunch.

Mrs. Fields Snickerdoodles

1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar

2 tablespoons granulated sugar
1 teaspoon cinnamon

1. In a large bowl, cream together the butter and sugars with
an electric mixer on high speed. Add the egg and vanilla and
beat until smooth.

2. In another bowl, combine the flour, salt, baking soda, and
cream of tartar.

3. Pour the dry ingredients into the wet ingredients and mix well.

4. Preheat oven to 300 degrees while you let the dough rest for
30 to 60 minutes in the refrigerator.

5. In a small bowl, combine the sugar with the cinnamon for the
topping.

6. Take about 2 1/2 tablespoons of the dough and roll it into a
ball. Roll this dough in the cinnamon/sugar mixture and press it
onto an ungreased cookie sheet. Repeat for the remaining cookies.

7. Bake the cookies for 12 to 14 minutes and no more. The cookies
may seem undercooked, but will continue to develop after they are
removed from the oven. When the cookies have cooled they should be
soft and chewy in the middle.