Holiday baking is one of my greatest joys, and it’s typically what I do for almost everyone I know – especially when I don’t know what to buy people. Every autumn, I teach myself a new recipe or 50, and this was the year for gluten free and dietary restricted sweets. I couldn’t find a Gluten Free Snickerdoodles recipe I was in love with, and they all came out way too dry, or never really cooked.
Well, my little sister only wants one thing every Christmas, and that’s a ton of Snickerdoodles. Since she has a gluten free preference, I was tasked with finding or creating a recipe. Even if you have 1-1 flour, the recipes don’t always cross translate into something delicious or similar to the expected product. That’s what happened in this case, and if you already know how to make snickerdoodles, you know how labor-intensive and time consuming they can be. Heck, I make them every year, and am still surprised at how much time I’ve spent with this particular cookie dough.
ANYWAY! I cannot have cinnamon because of an allergy, so I made a Spice Cookie instead that’s more my speed, and easily as delicious as these Gluten Free Snickerdoodles. Check it out, and don’t forget to tag me in those Instas!
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Gluten Free Snickerdoodles
- 1 cup butter
- 1 ½ cup sugar
- 2 teaspoons vanilla extract
- 2 eggs large
- 2 ¾ cup gluten-free 1:1 flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon salt
- ½ tetaspoon baking soda
- ¼ cup sugar
- 1 tablespoon cinnamon Penzey’s Pie Spice https://www.penzeys.com/online-catalog/pie-spice/c-24/p-3079/pd-s
- Mix together flour, cream of tartar, salt and baking soda and set aside.
- In large mixing bowl, cream together butter, vanilla and sugar.
- Add eggs one at a time, and mix until batter is fluffy.
- Stir in flour mixture until combined well.
- Transfer to gallon zipper bag or cling film and chill for 30 minutes, if possible. Don’t exceed this, or you’ll have to wait a few minutes for the dough to loosen a bit.
- Combine coating ingredients and set aside.
- Preheat oven to 350ºF
- LIne baking sheet with parchment or foil. If you’re using foil, LIGHTLY grease it.
- Using a rounded tablespoon, measure dough and roll into balls.
- Drop in cinnamon sugar mixture, and roll around to coat
- Place on baking sheet, about 2” apart
- Smash slightly
- Bake 12 minutes, or until just set. They really won’t get brown, and if they do they’re over baked.
- Let cool in the pan for 2-3 minutes until transferring them to a wire rack, or they’ll fall apart.