Gluten Free Snickerdoodles
Soft and chewy, these gluten free snickerdoodles are rolled in cinnamon sugar then baked! You won't even know this classic cookie is gluten-free.
Equipment
- Sheet pan
- Stand mixer or hand mixer
- Paddle attachment (for stand mixer)
- Portion or cookie scoop
- Spatula
Ingredients
- ½ cup unsalted butter
- ⅔ cup sugar
- 1 egg, large
- 1 teaspoon vanilla
- 1 ¼ cup Bob's Red Mill 1:1 All-Purpose Gluten-Free Flour
- ½ teaspoon cream of tartar
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
For the cinnamon sugar:
- ¼ cup sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with a silicone baking mat or parchment paper. Set aside. In a small bowl, stir together ¼ cup of sugar and 12 teaspoons of cinnamon.
- In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy - about 3 minutes.
- Add the egg and vanilla to the butter mixture and beat until incorporated. Stop the mixer and scrape down the sides of the bowl.
- Add the gluten-free flour, cream of tartar, baking soda, and kosher salt to the bowl. Mix well until a cookie dough forms.
- Scoop each cookie into the cinnamon sugar mixture. Roll it around in the sugar and then place it on the sheet pan. Repeat until all the cookie dough is gone.
- Bake 7 cookies at a time for 11 minutes at 350 degrees Fahrenheit. Let the cookies cool and then move to a serving plate.
Nutrition
Calories: 136kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 29mgSodium: 108mgPotassium: 25mgFiber: 1gSugar: 10gVitamin A: 220IUCalcium: 11mgIron: 1mg
Tried this recipe?Let us know how it was!