I had never made Snickerdoodles when my husband wasn’t gluten free. These are his favorite cookie though, so I felt it only fair that I learn to make them. This way he can enjoy them even though he can no longer eat gluten.
Gluten Free Snickerdoodles
Equipment
- Mixer (stand or hand)
- 1 Mixing bowl
- sheet pan
Ingredients
Cookie Dough
- 1 cup plus 2 tbsp Gluten Free flour
- 1 tsp cream of tarter
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 stick unsalted butter, room temperature
- 3/4 c sugar
- 1 large egg, room temperature
- 1/4 tsp vanilla extract
Cinnamon sugar coating
- 3 tbsp sugar
- 1 1/2 tsp cinnamon
Instructions
- Preheat oven to 360 degrees.
- Put flour, cream of tartar, baking soda and salt together in a bowl and mix. Set aside.
- In a stand mixer mix butter and sugar together for one minute until well incorporated.
- Add egg and vanilla and mix.
- Add the flour mixture all at once into the mixer and mix until just combined.
- Combine sugar with cinnamon for the coating in a separate bowl and mix well.
- Roll dough into approximately 1 1/2 inch ball. It should make approximately 24. Then roll each ball in cinnamon sugar. Place on a baking sheet or plate that has been lined with parchment paper.
- Chill the dough balls for 20 minutes in the refrigerator.
- Put on two baking sheets that are lined with parchment paper. Bake 12-14 minutes. The cookies should be slightly browned and starting to crack on the top
- Cool 5 minutes then move to a wire rack to finish cooling.
- Store in an airtight container. Will keep for several days.
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