Wednesday, September 18, 2013

Gluten-free Snickerdoodles

Gluten-free Snickerdoodles

Recipe by Gluten Free Baking By Rachelle (Rachelle Himmelman)

Cookies, we all love cookies of any kind but Snickerdoodles are the best. Crunchy on the outside and soft in the middle. I make a lot of different types of cookies in the fall, but ALWAYS make these Gluten-free Snickerdoodles on all occasions. My husband and kids take them in there lunches on work and school day's, on the rare occasion I don't have time to make home made cookies and buy some store bought ones, I surely hear about it. LOL

Prep time: 10 Minutes

Cook time: 11 Minutes per batch

Yield: 36 Cookies

  • 1 cup Butter (I used earth balance)
  • 1 1/2 cups White Sugar
  • 2 whole Eggs
  • 2 teaspoons Cream Of Tarter
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Sea Salt
  • 3 cups All Purpose Gluten-free Flour (I used Jules)
  • 4 tablespoons Sugar
  • 1 teaspoon Cinnamon
Cooking Directions
  1. Preheat your oven 350 F
  2. In a stand mixer or medium sized bowl cream butter, white sugar until combined and fluffy, add eggs one at a time.
  3. Add cream of tarter, baking soda, and sea salt
  4. Add flour and mix until fluffy, cover and refrigerate for at least 2-3 hours
  5. Combine 4 Tablespoons of sugar and cinnamon
  6. With a small ice cream scoop roll into balls and roll balls into sugar and cinnamon mixture coating evenly
  7. Place on a cookie sheet with a silpat or parchment paper to avoid sticking
  8. Bake for 11 minutes and remove to a wire rack to cool

1 comment:

  1. I always use my own brown rice mix in baking. When recipes call for premix xanthon can be a challenge to get right. Do you know how much would be needed in your snickerdoodle recipe? Thanks, Linda