I’ve been making Mrs. Fields’ sugar cookie recipe for years, and it’s always a hit with my family.
The combination of soft, chewy texture and sweet, crumbly edges is just perfect. I love how the cookies retain their moisture even after they’re cooled, making them a great snack or dessert for any occasion.
One of the key techniques to this recipe is using a combination of white and brown sugar – it gives the cookies a depth of flavor that’s hard to resist. And let’s be real, who can resist the allure of a warm, fresh-baked cookie straight from the oven?
It’s a classic technique that never goes out of style. I’ve tried other sugar cookie recipes over the years, but this one remains my go-to.
It’s easy to make and always impresses my family and friends alike.
Mrs. Fields Sugar Cookies
4.6 from 953 votes
These soft and chewy sugar cookies are a homemade version of the classic Mrs. Fields recipe.
Servings: 36 cookiesCuisine: InternationalCalories: 120 kcal per cookie
🥘Ingredients
For the Cookies
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup granulated sugar (for rolling)
👨🍳Directions
1Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2In a large mixing bowl, use an electric mixer to cream the softened butter and 1 cup of granulated sugar together on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
3Add the egg and vanilla extract to the butter mixture, then beat on low speed until fully incorporated, scraping down the sides of the bowl as needed.
4In a separate medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt until evenly combined.
5Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
6Be careful not to overmix; stop as soon as no streaks of flour remain.
7The dough should be slightly sticky but hold together when pressed.
8Place the remaining 1/4 cup of granulated sugar in a small bowl.
9Using a tablespoon or a small cookie scoop, portion the dough into 1-inch balls and roll each ball between your palms until smooth.
10Roll each ball in the sugar to coat evenly, then place them 2 inches apart on the prepared baking sheets.
11Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are set and just beginning to turn golden brown.
12The centers will still appear soft and slightly puffed.
13Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.
For best results, use room temperature butter and egg. Do not overbake; the cookies will continue to set as they cool. Store in an airtight container for up to one week.
Watch Video Of How Mrs. Fields Sugar Cookies Works
This recipe is always a good idea for any occasion – whether you’re looking for a quick snack or an impressive dessert for a party.
It’s easy to make and always turns out perfectly, even when you’re short on time.
And let’s not forget about storage ideas – you can store these cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months.
❓ Frequently Asked Questions About Mrs. Fields Sugar Cookies
Q: What is the secret to Mrs. Fields’ sugar cookie recipe?
A: The secret lies in using a combination of white and brown sugar, which gives the cookies a depth of flavor that’s hard to resist.
Q: Can I use all-purpose flour instead of bread flour?
A: While all-purpose flour will work in a pinch, bread flour is preferred for its higher protein content, which helps the cookies retain their shape and structure.
Q: How do I ensure my cookies don’t spread too much during baking?
A: To prevent spreading, chill your dough for at least 30 minutes before baking, and use parchment paper on your baking sheets to help them retain their shape.
Q: Can I make these cookies ahead of time?
A: Yes, you can make the dough ahead of time and store it in an airtight container in the refrigerator for up to 24 hours or freeze it for up to 2 months.
Q: Why do these cookies have a crumbly edge?
A: The crumbly edge is due to the high ratio of butter to sugar in the recipe – it’s what makes these cookies so tender and delicious.
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