Servings

42 Cookies

Prep

20 min

Cook

10 min

Vote

Snickerdoodles

Cookies

  • 1 stick plus 5 Tablespoons ‏unsalted butter
  • 1 1/2 Cups ‏sugar
  • 2 ‏extra-large eggs
  • 2 Teaspoons ‏vanilla extract
  • 2 1/2 Cups ‏all-purpose gluten-free flour
  • 1 1/2 Teaspoons ‏xanthin gum (omit if flour blend already includes it)
  • 1/4 Teaspoon ‏salt
  • 1 1/2 Teaspoons ‏ground cinnamon
  • 1 Teaspoon ‏baking soda
  • 2 Teaspoons ‏cream of tartar
  1. In a large bowl, beat the butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs, one at a time, and the vanilla until well blended.
  2. Add the flour, xanthan gum, salt, 1 1/2 teaspoons ground cinnamon, baking soda, and cream of tartar to the wet ingredients. Beat the batter well until it becomes thicker and a bit more elastic. It should be thick.
  3. Separate the dough into two portions, wrap each tightly in plastic wrap, and refrigerate until chilled firm (at least 1 hour or up to overnight).
  4. Once the dough is ready, preheat the oven to 375 degrees Fahrenheit. Line rimmed baking sheets with parchment paper and set them aside.
  5. Slice each portion of dough into 21 pieces of roughly equal size. Roll each of the 42 pieces of dough between your palms until it forms a ball, and then continue rolling to flatten the ball a bit into a disk. Toss each disk in the cinnamon-sugar mixture until it is well-coated. Place the balls of dough into the freezer for about 10 minutes, until firm again. Roll each ball of dough in the cinnamon-sugar mixture once more, and arrange them about 2 inches apart on the lined baking sheets.
  6. Place the rimmed baking sheets in the center of the preheated oven and bake for 8 to 10 minutes, or they are either pale but flat (8 minutes), or a tiny bit crisped around the edges (10 minutes). If you prefer them crispy, that’ll take about 12 minutes.
  7. Cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely.

View the recipe at Gluten Free on a Shoestring

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