Copycat State Fair Cookies Recipe

Copycat state fair cookies from Minnesota (Sweet Martha's Cookies)No trip to the Minnesota State Fair is complete without a stop at Sweet Martha’s Cookie Jar.

The line is always deep, the crowd enthusiastic, and the cookies fresh from the oven.

A few words to describe the cookies:

  • Bite sized
  • Warm from the oven
  • Somehow crispy and chewy at the same time

In short, they’re just the perfect little chocolate chip cookies. And you don’t have to go to the Minnesota State Fair to appreciate that.

Minnesota State Fair (Sweet Martha's Cookie Jar)

About The Recipe

Since the Minnesota State Fair is only around for 12 days, my only option for getting my cookie fix year-round was to come up with a copycat Sweet Martha’s cookie recipe.

Thankfully, this wasn’t too hard, thanks to the ever-fabulous New York Times chocolate chip cookie recipe.

I made a few small tweaks to the recipe and was very happy with the results.

Copycat Sweet Martha's Cookies recipe

Tips: Copycat Sweet Martha’s Cookies

Here are a few notes to get your copycat Sweet Martha’s cookies just right:

  • Load them with chocolate chips
  • Refrigerate the cookie dough overnight (or up to 3 days)
  • Make them small (about half the size of a regular chocolate chip cookie)
  • Use a Silpat or parchment paper when baking
  • Under-bake them ever so slightly
  • Serve them warm with a glass of milk

A bucket of Sweet Martha's Cookies. Click through for the COPYCAT recipe!

Please note: This is not the Sweet Martha’s Cookie Jar recipe. This is an adaption of the New York Times chocolate chip cookie recipe that tastes a lot like Sweet Martha’s cookies.

Did you know that Sweet Martha’s cookies are available in the freezer section at select grocery stores in Minnesota?



How To Make Cake Flour And Bread Flour

This is a general guide for making cake flour and bread flour at home, so you can avoid buying it in the store.

  • Cake flour: Measure out one cup of all-purpose flour. Remove two tablespoons of flour, set aside, and replace with two tablespoons of corn starch. 
  • Bread flour: Measure out one cup of all-purpose flour. Add 1/4 teaspoon fine grain salt and 1 1/2 teaspoons baking powder.

Are you a fan of Sweet Martha’s cookies? Then we already have something in common! Please follow me on Instagram. I’ll update you on the latest cheap recipe posts and share lots of photos of Minnesota!


Copycat Sweet Martha's Cookie Recipe
Yield: 100+ mini cookies

Copycat Sweet Martha's Cookie Recipe

You will save a lot of money by making your own cookies at home. If you have extras, place them in the freezer for a rainy day. Or freeze the dough balls so you can have fresh-from-the-oven cookies whenever you want.

Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes


  • 2 cups minus 2 tablespoons cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons fine grain sea salt
  • 2 1/2 sticks unsalted butter, at room temperature
  • 1 1/4 cups light brown sugar
  • 1 cup plus 2 tablespoons white granulated sugar
  • 1 large egg
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 3 cups chocolate chips


  1. In a large mixing bowl, sift all dry ingredients together.
  2. In a separate mixing bowl using a hand mixer, cream butter and sugars together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and mix until incorporated.
  3. Combine dry and wet ingredients. Don't over mix. Add chocolate chips. Cover with plastic wrap and allow to sit in the fridge overnight, or up to 3 days.
  4. When ready to bake, preheat oven to 350F*. To get the cookies just the right size, use a standard cookie scooper - then divide that amount in half. Place cookie dough balls evenly onto a baking sheet. Bake for 8 to 10 minutes, or until barely done. You want to under-baked these cookies slightly so they turn out soft and gooey.
  5. *Some readers reported better results baking the cookies at 375F instead of 350F. This results in a cookie that is more crispy on the outside with a slightly soft center.

36 Responses to “Copycat State Fair Cookies Recipe”

  1. 1

    violet — August 24, 2013 @ 6:13 am

    Two hundred miles away from the MN State Fair doesn’t make it easy to attend and taste all of the good food. Recipes like this help my cravings quite a bit. Thanks.

  2. 2

    Karen Harris — August 24, 2013 @ 3:31 pm

    Your photos are beautiful. I’ve never had these cookies, but thankfully I don’t have to get in the car and drive to have them. I’ll just use your recipe. I can’t wait!

  3. 3

    Medora Schou — August 26, 2013 @ 3:51 am

    These cookies look amazing! I always crave Sweet Martha’s especially at this time of the year. I will definitely have to try out this recipe. I really like how you present your food recipes. The napkin, bowl, and drink make the cookies that much better.

    • Haley replied: — August 28th, 2013 @ 3:57 am

      Thanks Medora 🙂 Hope you enjoy!

  4. 4

    Kathy — August 30, 2013 @ 2:58 pm

    These look so good! I’m looking forward to trying it!

  5. 5

    Kat B. — September 10, 2013 @ 1:55 am

    I bet you just can’t have one of these, either!

  6. 6

    Kelly — February 4, 2014 @ 1:54 am

    Just watched the MNSF episode on Bizarre Foods. Haven’t had Sweet Martha’s cookies in… 13 years? Now I need some badly. Thanks for the recipe. 🙂

  7. 7

    Amy Harrison — August 7, 2014 @ 2:04 pm

    Uh…I could have sworn they used shortening in their recipe???

  8. 8

    Teenie — September 1, 2014 @ 4:32 pm

    Or… you could just buy frozen sweet martha’s dough since they sell it at lunds/byerlys and other grocery stores….

  9. 9

    Teenie — September 1, 2014 @ 4:35 pm

    Or… you could just buy frozen sweet martha’s dough since they sell it at lunds/byerlys and other grocery stores…

    • Haley replied: — September 10th, 2014 @ 2:11 am

      Yep, I mentioned that in the post. I find that the frozen cookie dough doesn’t taste too much like the State Fair cookies. Namely, they’re regular size and the State Fair ones are bite sized.

  10. 10

    Anna — September 12, 2014 @ 7:45 am

    Hi! thank you for your recipe, I’ve just tried it.
    However, the cookies turned out to be crispy and basically just sugar cookies with chocolate chips in them. I think it’s due to the fact that your recipe uses light brown sugar, instead of dark brown (aka muscovado). As far as I remember, NYT recipe does have muscovado. In my opinion that is the only way to make your cookies chewy. From my experience ight brown sugar gives any cookies even more crispiness.
    Also, for chewy cookies you have to melt the butter, not whip it with sugars. The more you whip, the more it gets cake-like crispy texture.
    I guess the recipe is still good for those who likes their chocolate chip cookies not chewy and soft.

  11. 11

    Anna — September 15, 2014 @ 5:26 pm

    Or, I might just take back everything I’ve said before. The second batch of the same dough was underbaked, and, served warmed it was very close to perfection! I would still add some muscovado sugar, just for it’s aroma.
    Thank you again for the recipe!

    • Haley replied: — September 17th, 2014 @ 2:18 am

      Ok good, Anna! I was at a loss, because these cookies turned out so great for me. Glad your second batch worked out better than the first!

  12. 12

    Melody — December 20, 2014 @ 11:23 am

    Hi Haley, Ive just seen Bizarre Foods tonight in Australia and my husband loves a good choc chip cookie which prompted me to do a search for the nearest recipe. The recipe you gave is looking fine for me but Im at a loss as to what amount a ‘stick’ of butter would be. Our butter comes in 250gms and 500gms blocks. Could you please clarify (pun intended!) what the amount is? And Merry Christmas to all for next week.

    • Haley replied: — December 21st, 2014 @ 1:01 am

      Hi Melody!
      So sorry for the confusion! I just googled this and one stick of butter is equal to 1/2 cup or 113 grams. I hope that helps!
      Awesome that they’re showing Bizarre Foods in Australia… I love that show! Hope you enjoy the cookies. Send a photo once you’re done, if you want. I’d love to see how your batch turned out 🙂

  13. 13

    J P Willingham — March 9, 2015 @ 8:52 pm

    The original recipe does use shortening. Unlike butter, shortening has no water in it.

  14. 14

    Cali Sandra — July 5, 2015 @ 10:46 pm

    I had just bought sweet mart has cookies at the store and I have two left in my freezer. Most of them I just ate without cooking and now thanks to you I can eat them without worrying where I can get sweet mart has without spending  5.95 on 18 cookies 🙂

    • Haley replied: — July 6th, 2015 @ 3:54 am

      Awesome! Always happy when I can help someone save money!

  15. 15

    Jodie — May 29, 2016 @ 6:06 pm

    They showed on Bizarre Foods that she uses shortening also.

  16. 16

    Rebecca — June 26, 2016 @ 1:39 am

    Hi Melody
    We’ve never been to Minnesota but saw The State Fair on Food Paradise today and oh my goodness those cookies! I love to bake and I can’t wait to try this recipe Could you clarify whether to use shortening vs butter since so many are saying the original uses shortening? Having never tasted the originals I won’t have anything to compare to but hoping there are going to come out great!

  17. 17

    Rebecca — June 26, 2016 @ 1:45 am

    Hi Haley
    We’ve never been to Minnesota but saw The State Fair on Food Paradise today and oh my goodness those cookies! I love to bake and I can’t wait to try this recipe Could you clarify whether to use shortening vs butter since so many are saying the original uses shortening? Having never tasted the originals I won’t have anything to compare to but hoping there are going to come out great!

    • Haley replied: — June 27th, 2016 @ 2:53 am

      I have always used butter and I think they taste a lot like the original. I have always been pleased with the finished product so I have felt no need to try using shortening (sort of a “if it’s not broke don’t fix it idea…) I know the actual state fair cookies are made from a mix and this recipe is (obviously) homemade. I hope you like them!

  18. 18

    Jamie @ Medium Sized Family — August 26, 2016 @ 5:49 pm

    I’m a sucker for chocolate chip cookies. I’ve never been to Minnesota, but those lines sure don’t lie! They must be delicious. 🙂

  19. 19

    Danae — October 6, 2016 @ 11:01 am

    I am confused with the flour. What is the cake and what is the bread flour? Can I use normal flour or something similar? And what is the sticks for the butter?

    • Haley replied: — October 11th, 2016 @ 12:50 am

      Hey Danae – I always have to Google the recipes for cake and bread flour. Cake flour contains some cornstarch, and bread flour contains some vital wheat gluten. If all else fails, you can purchase individual bags of cake and bread flour in the store.

      As for the butter, 2.5 sticks equals 1 and 1/4 cups of butter.

  20. 20

    CY — March 22, 2017 @ 4:51 am

    Is it a must to sit the dough in fridge overnight or up to 3 days?

    • Haley replied: — April 6th, 2017 @ 9:09 pm

      Nope. If you can’t do this, try rolling the dough into balls and freezing for 30 minutes (or more). Or you could just bake them 🙂

  21. 21

    15 Fair Foods You Can Make At Home | Sarahs Bake Studio — March 23, 2017 @ 5:42 pm

    […] Donuts with Maple Cinnamon Cream Bread Booze Bacon Deep Fried Chocolate Chip Cookie Dough Sugarhero Copycat State Fair Cookies Cheap Recipe Blog State Fair Lemonade Dessert.Design.Life. Homemade Churros Our Best Bites Wisconsin Cheese Curds […]

  22. 22

    Janet Esposito — April 17, 2017 @ 3:09 pm

    Someone here at work is looking for a recipe for the Oatmeal Cookies she use to get there at the Minnesota State Fair.

    • Haley replied: — April 18th, 2017 @ 5:05 am

      Sorry, I can’t think of any oatmeal cookies from the State Fair.

  23. 23

    Kristin Kopec — July 23, 2018 @ 11:03 pm

    I have made these several times and this is now my go to chocolate chip cookie recipe. Last month I made them for an event and a woman in her 70s said they were the best cookies she has ever had! The best trick is to slightly undertake them and let them sit on the cookie sheet for a couple minutes before transferring to a cooling rack. Best cookies ever. I’m done trying other recipes. 

    • Haley replied: — September 6th, 2018 @ 3:32 pm

      Wonderful! Thanks for sharing, and also thanks for sharing your tip about under-baking the cookies. That really makes a difference!

  24. 24

    Jen — August 10, 2018 @ 10:27 pm

    These worked so well for me! Thank you so much for posting!

  25. 25

    Cynthia — September 24, 2018 @ 6:12 am

    These are incredible! Thank you so much for this great recipe. I have made this recipe, following exact directions and ingredients, about 4 times in the last month and people love them. These are by far my favorite chocolate chip cookie recipe, they are crispy, gooey and absolute heaven. 

    • Haley replied: — September 30th, 2018 @ 1:39 am

      Aah, wonderful! They’re so good, aren’t they? Thanks for your comment!

Leave a Comment