This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Mrs. Fields Sugar Cookies

Read Reviews (207)

"Just like Mrs. Field's sugar cookies." — Ashley

Ingredients Edit and Save

Watch video tips and tricks

Easy Sugar Cookies

Cracked Sugar Cookies I

Soft Sugar Cookies IV

Gingerbread Cookies II

Best Chocolate Chip Cookies

Chili Chocolate Cookies

The Best Rolled Sugar Cookies

Sugar Cookies

How to Make Sugar Cookies

Measuring All-Purpose Flour

Sugar and Sweeteners

Battle of the Butter: Salted vs. Unsalted

All about Eggs

Types of Salt

Vanilla Extract vs Vanilla Bean

Original recipe makes 3 dozen Change Servings

2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup white sugar
1 egg

1 teaspoon vanilla extract
1/4 cup colored sugar for decoration
3/4 cup butter

Check All Add to Shopping List

Directions

Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl combine the flour and salt with a wire whisk. In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well blended. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix.
Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate one hour until firm.
On a floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles. Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.

Kitchen-Friendly View

ADVERTISE WITH US

THIS RECIPE IS AMAZING! The only bad thing about it was that people didn't believe me when I said that I made them myself. However, I did change the recipe a little by adding an extra 1/4 cup of sugar. As a little tip, I recommend that you put the dough in the freezer, instead of the refrigerator. Also, because the dough is somewhat sticky, I put ALOT of flour on the countertop before trying to roll it out.

—CLIQUE0101

See full review »

Most Helpful Critical Review

Oct 14, 2007

I can't review this fairly because I followed one reviewers advice and upped the sugar and butter. The cookies were way too buttery and spread all over the sheet. I definitely would not us 1 and 1/2 cups butter. WAAAAAY too much.

—beaner2897

See full review »

244 Ratings

Oct 15, 2005

I made these cookies yesterday for my children for a snack at school and they were a big hit. The whole house smelled of sugar and butter while the cookies were baking. One of my daughters teachers even commited to her how good the cookies looked and the smell of the cookies. I did however, follow the advice of some of the reviewers I used 2 1/2 cups of sugar and 1 1/2 cups of real butter. I added cinnamon , instead of the vanalla. Also I put the cookie dough in the frig over night. Floured my board alot, dough was a little sticky. And the dough rolled out great. I kept the oven tem. at the suggested 325, but I cooked the cookies for only 10 min. First 5 min.on the top rack and then 5 min. on the bottom rack. The cookies turned out a light golden color that were crisp on the out side edge and soft on the inside. I made the cookies thicker that what was suggested. I was able to make 36 heart shaped cookies from the dough. This recipe is a keeper.

—rh

See full review »

Dec 11, 2003

This one will definately replace my old recipe, but they are not quite Mrs. Fields, I don't think. They are soft, yet firm enough to handle while decorating, and they really have a nice flavor. I think this is because this recipe does not call for shortening. I also think the trick to making these cookies the best they can be is: refridgerate till hard (1 hr 1/2), roll them out quickly, and maintain a 1/4 inch thickness. I rolled them out on parchment paper and then removed the scraps of dough around the cut outs. Then I placed my parchment on a baking stone. Add two minutes to your first batch, if using a stone.

—Rashel

See full review »

Dec 02, 2003

The cookies turned out great; not too sweet, and the perfect soft texture. I did have a little trouble rolling them out, next time I'll sandwich the dough between wax paper sheets to keep it from sticking.

—NICKELLAR

See full review »

Nov 26, 2007

These cookies were very easy to make and taste great. I added a sprinkle of cinnamon and nutmeg into the flour mixture for a little extra flavour. I made the second batch of cookies about twice as thick as recommended and baked them at 350 for 13 minutes and they were nicer than the thinner ones. This dough is a bit sticky, so a well-floured surface, rolling pin, and cookie cutters is a must!

—KIMCHITA

See full review »

Dec 19, 2003

this is by far the best sugar cookie i have ever tasted! not even my husband could believe that i made them, since i am not a very good baker. easy enough to make and definatley worth the taste! thanks for sharing i will use this recipe for all of my sugar cookies like the halloween ones i will make today!!

—Kelly

See full review »

Oct 28, 2003

This is a good recipe. I added an extra 1/4 cup of sugar - the original didn't taste sweet enough to me. Roll them out thick and under-cook them just a bit. Also, they taste alot better with frosting. (But what doesn't)!!

—TORI PARKER

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Mrs. Schaller's Sugar Cookies

Sugar Cookies VI

Cookie Mold Sugar Cookies

Good-As-Grandma's Sugar Cookies

Roll About Sugar Cookies

Mom's Sugar Cookies

Becky's Sugary Sugar Cookies

Sugar Cookies X

Brown Sugar Cookies I

Rum Sugar Cookies

ADVERTISE WITH US

Nutrition

Calories
166 kcal
8%

Carbohydrates
21.8 g
7%

Cholesterol
32 mg
11%

Fat
8.1 g
12%

Fiber
0.4 g
2%

Protein
1.9 g
4%

Sodium
91 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mrs. Fields Sugar Cookies

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 166
Calories from Fat: 73

% Daily Value *
Total Fat 8.1g 12 %
Saturated Fat 5g 25 %
Cholesterol 32mg 11 %
Sodium 91mg 4 %
** Potassium 21mg < 1 %
Total Carbohydrates 21.8g 7 %
Dietary Fiber 0.4g 2 %
Protein 1.9g 4 %
Sugars 11.2g
** Vitamin A 5 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron 7 %
** Thiamin 11 %
** Niacin 9 %
** Vitamin B6 < 1 %
** Magnesium 1 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.