April 21, 2010 by Flora Dawn
Snickerdoodles are wonderful treats that evoke memories of baking with Grandma. Basically a butter cookie rolled in cinnamon and sugar, it would be difficult to find a child that dislikes them; truth be told most adults enjoy them as well.
Perfect for a lunchbox or after school treat, they are one cookie worth learning to make gluten free.
Not every recipe is created equal though, and I had a particular recipe that I made for years before going gluten free; it was from allrecipes and produced the ideal snickerdoodles. They can be baked soft, or cooked a little longer, yielding a slightly crispy on the outside, tender on the inside, cookie.
The only adaptation I had to make was to use my favorite gluten free flour blend. And although I use several different gluten free flour blends, this one remains my favorite for interchanging cup for cup in my old favorite recipes. I also found that if you refrigerate the cookie dough for several hours before baking, the cookies were fluffier and softer, however, if you are impatient the cookie dough baked immediately after mixing still produces fine cookies, just slightly thinner and crisper around the edges, which in fact some people might prefer.
The next time your family gets the craving for cookies, try this recipe, I am sure you’ll agree it’s the perfect gluten free version of the classic Snickerdoodle. And kids just love to form the dough into balls and roll them around in the cinnamon-sugar mixture. Creating memories….one cookie at a time 🙂
Gluten Free Snickerdoodles
These cookies will be thicker and less crisp around the edges if you refrigerate the dough 2-3 hours before baking. I have also found that the insulated, air-bake style cookie sheets do not work very well for gluten free baking; I prefer to use inexpensive rimmed baking sheets.
- 1/2 cup butter, softened
- 1/2 cup shortening (I use Spectrum brand)
- 1 1/2 cups white sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 3/4 cups gluten free flour blend
- 2 tsp cream of tarter
- 1 tsp baking soda
- 1/4 tsp salt
- 2 Tb white sugar
- 2 tsp ground cinnamon
- Preheat oven to 375.
- Cream together butter, shortening, 1 1/2 cups sugar, eggs, and vanilla, until light and fluffy. Add flour, cream of tarter, soda, and salt. The dough can be chilled for at least 2 hours at the point to improve the texture of the cookies.
- Shape the dough into rounded balls.
- Mix the 2 tablespoons sugar and 2 tsp cinnamon together in a shallow dish (a pie plate works great for this). Roll balls of dough in the cinnamon-sugar mixture until coated.
- Place on ungreased baking sheet and bake 8-10 minutes or until set (they will be very lightly browned, if you overcook them they will get hard, but still be very tasty). Allow to cool several minutes before removing to a rack to cool. Store in an airtight container.