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Authentic Vietnamese recipes from the Motherland

Thick & Chewy Snickerdoodle Cookie Recipe

Mrs. Fields' cookies bring up a lot of fun memories of my childhood. My little sister and I used to tag along with Mom when she worked at a nail salon in a mall. While mom was busy at work, we ran amok through the mall, going up and down and backwards on the escalators. We frequented the arcade to win tickets in exchange for crappy toys, and we tinkered with the kiosk at the Hallmark store before the sales clerk noticed and gave glaring looks. 

Lunch time at the mall was the typical 79 cents soft tacos at Taco Bell and dessert was a warm cookie from the counters of Mrs. Fields. I made an efffort to always have enough loose change for two cookies. When I didn't, I happily sacrificed my sister's share.

As an 11-year-old, life was grand hanging out at the mall unsupervised. It was made better with a Mrs. Fields' warm, moist, and freshly baked cookie. Below is a copycat recipe of Mrs. Fields' Snickerdoodles, one of my favorites. Hopefully, it too conjures wonderful memories of your childhood.

Thick & Chewy Snickerdoodle Cookie

Thick & Chewy Snickerdoodle Cookie

Thick & Chewy Snickerdoodle Cookie Recipe

Ingredients

Cookie Dough (makes a dozen medium-sized cookies)

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract

Cinnamon Sugar for Rolling

  • 3 tablespoons granulated sugar
  • 2 teaspoons cinnamon

Instructions

  1. In a medium-sized bowl, whisk together the flour, baking soda, cream of tartar and salt. Set aside.
  2. In a bowl of a stand mixer with a paddle attachment, cream together the butter and sugars until light and fluffy.
  3. Add the egg and vanilla extract and beat until combined.
  4. Roll out about a dozen equal sized dough.
  5. For the cinnamon sugar, mix the two ingredients in a small bowl.
  6. Roll the balls of dough in the cinnamon sugar mixture. Lightly press down the dough to have a flatten bottom. Cover with saran wrap and put in freezer for 30 minutes. Chilling the dough will prevent it from spreading into thin flat cookies. 
  7. Preheat oven to 350 degrees F.
  8. Line a baking sheet with silicone baking mat for best results. Otherwise, use parchment paper or baking spray on the tray.
  9. Place dough onto baking tray 1 1/2 inches apart and bake until edges are set and top are still soft. It took me about 12 minutes.
  10. After baking, remove from oven and let the cookies cool on tray. The cookies will continue to bake slightly and firm up as they cool.