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Monday, January 24, 2011

Gluten Free Snickerdoodle cookies...

We are only a mere 4 weeks on the other side of our Christmas festivities, and it seems like it was a million weeks ago, the cookie exchanges, gift tins with sweets, and those holiday parties laden with cookies and goodies. With over indulges mostly now long forgotten, many are in the mood for a homemade cookie. Many cookies pose challenges for the gluten free-er. But these Snickerdoodles are just like the ‘real-thing’, a.k.a.—those cinnamon-sugary cookies with gluten.
No one will know they are GF—take them to the boy scout party, the office meeting, or even your next cookie exchange (next season)—exchange away, you won't have to tell anyone they are GF! They are soft and chewy with a crisp edge. They have the perfect toasty warmth of cinnamon with the crunchy sugar.
Gift these to a gluten-free-er for their birthday or upcoming Valentines Day, or set out on your next dinner party with coffee. They are a traditional cookie, made modern for a gluten free world.


• 1 ½ cups granulated sugar
• 1 cup (2 sticks) butter
• 2 eggs
• 2 ¾ cups gluten free flour (I recommend Tom Sawyer, use what you have)
• 1 tsp. baking soda
• 2 tsp. cream of tartar
• ¼ tsp. salt
For rolling mixture:
• 2 Tbs. granulated sugar
• 2 tsp. cinnamon

Preheat oven to 400 F. Cream butter and sugar until fluffy. Add eggs and beat until combined. To the butter mixture, add the dry ingredients: GF Flour; baking soda, cream of tartar and salt. Mix until well combined.
Shape dough into 1-inch balls. Roll each ball in the sugar and cinnamon mixture. Place on baking sheet (dark sheets, or non-stick sheets may darken the bottom of these cookies, line dark pans with parchment if you are using them. If you have aluminum pans, you can use those unlined and ungreased.)
Bake for 9 minutes, or until lightly browned on edges and puffed. Remove and cool on a wire rack.

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