Gluten-Free Snickerdoodles
If you are looking for an easy, Gluten-Free dessert...these Snickerdoodles are for you! With crispy edges, and chewy centers...these delightful cinnamon/sugar cookies will please everyone!
Gluten-Free Snickerdoodles
Ingredients
Instructions
Notes
Make sure to use a Gluten-Free flour with Xantham gum added, or add your own. Use 1/2 teaspoon xanthan gum per cup of GF Flour.
These cookies spread quite a bit depending on type of flour used. Only bake 6 cookies at a time on the baking sheet to make sure the cookies have room to spread.
Nutrition Facts
Calories
111.08Fat (grams)
4.57Sat. Fat (grams)
2.1Carbs (grams)
17.17Fiber (grams)
1.09Net carbs
16.09Sugar (grams)
11.15Protein (grams)
1.63Sodium (milligrams)
85.68Cholesterol (grams)
19.04Directions
1. In a medium bowl, whisk together flours, baking soda, cream of tartar and salt. Set aside.
2. In a large bowl or the bowl of a stand mixer, add the butter and the sugar. Mix until incorporated.
3. Beat in the eggs and vanilla until combined.
4. Slowly add the flour mixture and mix until just combined.
5. Cover and refrigerate for at least an hour.
6. Preheat oven to 350 degrees and line baking sheets with parchment paper.
7. Mix sugar and cinnamon in a small bowl.
8. Scoop 1-inch globs (golf ball size) of dough into the sugar/cinnamon mixture.
9. Gently roll balls of dough in the sugar mixture and place on baking sheets. No more than 6 cookies to a sheet to allow room to spread.
10. Bake for 10-12 minutes until lightly browned on the edges.
11. Let cool for a few minutes then transfer to a wire rack to cool completely.