Snickerdoodle cookies are of one of my favorite cookies. I love the tangy chewy interior that makes these gluten free cookies different from all others. They are soft cookies, but definitely don’t crumble to pieces when you eat them.
This recipe has taken quit a few tries to get it right. Have you ever baked cookies only to have them spread flat all over your baking sheet? That was my problem with these snickerdoodles, and I tried altering ingredients here and there but nothing ever seemed to work. It wasn’t until I reduced the sugar that the cookies finally held their shape. And boy are they delicious!
A Few Baking Tips:
- Make sure to give yourself a little time to refrigerate the dough, at least 1 hour, before baking.
- I rarely bake cookies without a silicone baking mat. Silicone mats make for easy clean-up and I never have to worry about the bottom of the cookies over-baking or removing from the baking sheet. I usually buy a set at Costco when they’re on sale, but you can also purchase them through Amazon. These are the silicone baking mats I own and have used for years.
- I like to use my own gluten free flour blend and add guar or xanthan gum as needed for the recipe. You can use similar mixes like Bob’s Red Mill 1to1 or King Arthur. If you do, please check to see the brands recommendation on grams per cup as it can vary significantly from brand to brand.
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Happy Baking!
Gluten Free Snickerdoodle Cookies
Ingredients
- ½ cup unsalted butter, room temperature
- ¾ cup white granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ½ cups (225 grams) gluten free flour blend
- ½ teaspoon guar or xanthan gum (omit if in blend)
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
Sugar Coating:
- 3 Tbs white granulated sugar
- 1 ½ teaspoon ground cinnamon
Instructions
- In a mixing bowl, combine butter and sugar until well blended. Add egg and vanilla until combined.
- Add gluten free flour, guar or xanthan gum (omit if in blend), salt, baking soda, and cream of tartar. Mix until the dry ingredients are blended in. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 375° F. Line 2 baking sheets with a silicone mat or leave as is, ungreased.
- In a small bowl, combine the the cinnamon and sugar to create the sugar topping.
- Remove dough from refrigerator and shape into 1-inch size balls. Roll each ball in the sugar topping and place on baking sheet 2 inches apart.
- Bake for 9-11 minutes. You don't want to overbake these cookies. They should be slightly gooey on the inside.
- Allow to cool slightly on baking sheet before transferring to a cooling rack. Store any leftovers in an airtight container. Yield about 1 ½ dozen cookies.
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Rachel
These are SO good!!! My family loves them and we make them quite often! They are the perfect texture too! SO Soft!
Amy Wilson
Yay!! Thanks for sharing