Gluten Free Snickerdoodles
Enjoy the classic crunch that you remember when you make these gluten free snickerdoodle cookies. These gf snickerdoodles are sweet, tangy, and so easy to make!
Ingredients
FOR THE COOKIE DOUGH
- 6 ½ tbsp 91 g unsalted butter at room temperature
- ¾ cup 150 g granulated sugar
- 1 50 g (weighed out of shell) egg at room temperature
- 1 tsp pure vanilla extract
- 1 ¼ cups 175 g all purpose gluten-free flour blend (I use King Arthur Brand)
- ¾ tsp xanthan gum omit if your blend already contains it
- ⅛ tsp kosher salt
- ¾ tsp ground cinnamon
- ½ tsp baking soda
- 1 tsp cream of tartar
FOR THE CINNAMON SUGAR MIXTURE, FOR ROLLING
- ¼ cup 50 g granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat your oven to 375°F. Line rimmed baking sheets with parchment paper and set them aside.
- In a large bowl, place the butter, 3/4 cup granulated sugar, egg, and vanilla. Beat with a handheld mixer until light and fluffy.
- Add the flour, xanthan gum, salt, 3/4 teaspoon ground cinnamon, baking soda, and cream of tartar to the wet ingredients, mixing to combine after each addition.
- Divide the dough into 18 pieces of roughly equal size. Roll each piece of dough between your palms until it forms a ball, and then press into a disk.
- Combine the cinnamon and sugar for the rolling mixture in a small bowl. Toss each disk in the cinnamon-sugar mixture until it is well-coated. Allow the dough to sit for 5 minutes to absorb the coating.
- Roll each ball of dough in the cinnamon-sugar mixture once more, and arrange them about 2 inches apart on the lined baking sheets.
- 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 crisp around the edges (10 minutes).
- Cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely.