Gluten Free Snickerdoodles
by: claire cary
These gluten free snickerdoodles are soft, chewy and so easy to make. They're perfectly sweet with just the right amount of cinnamon and made in one bowl. They can easily be made dairy free!
/ /
12
Ingredients
Wet
- ½ cup butter dairy free or regular
- ½ cup white sugar
- ⅓ cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
Dry
- 1 ¾ cup gluten free all purpose baking flour
- 1 teaspoon cream of tartar
- ¾ teaspoon cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For Rolling
- ¼ cup sanding sugar see notes
- 2 teaspoons cinnamon
Instructions
- Add the butter and both sugars to a bowl or bowl of a stand mixer. Cream together for about 1 minute.
- Beat in the egg and vanilla.
- Add in the dry ingredients, making sure to spoon and level the flour, don't scoop from the bag.
- Scoop into balls using about 1 1/2 to 2 tablespoons of dough (I like these cookie scoops), then roll in the cinnamon sugar.
- Place on a baking sheet lined with parchment paper, then set in the fridge for at least 30 minutes, ideally 1 hour.
- During the final 15 or so minutes, preheat the oven to 350 Fahrenheit.
- The cookies will spread so I recommend only 6 on a baking sheet at a time. Bake for 10-14 minutes. They will continue to harden as they cool, so avoid over baking.
- Let cool so they don't crumble, then enjoy!
Notes
For the rolling, I like using sanding sugar because it has a coarser texture than regular granulated sugar, but any kind of sugar will work here. Light brown or regular white are perfectly fine here.
If you do not have any cream of tartar, you can replace it AND the baking soda with 1 teaspoon of baking powder.
Serving: 1cookie / Calories: 190kcal / Carbohydrates: 28g / Protein: 2g / Fat: 9g / Saturated Fat: 2g / Fiber: 2g / Sugar: 15g
