Classic Gluten Free Snickerdoodles
These classic gluten free snickerdoodles are soft and chewy with just the right crackly cinnamon-sugar crust. Adapted from an old family recipe, they deliver that nostalgic flavor you remember.
Ingredients
- 2 ½ cups (310 g) 1:1 gluten-free flour with xanthan gum
- 1½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (113.5 g) unsalted butter 1 stick softened to room temperature
- 2 Tablespoons (50 g) vegetable shortening
- 1 ½ cups (300 g) granulated sugar
- 2 (2) large eggs
- 1 teaspoon vanilla extract or paste
For rolling
- ¼ cup (50 g) granulated sugar
- 1 Tablespoon ground cinnamon
Instructions
- Preheat the oven to 375 degrees, with one rack in the top third and one rack in the bottom third of the oven.
- Sift together the flour, cream of tartar, baking soda, and salt, and set aside.
- In a large bowl, beat together the butter, shortening, and 1 ½ cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. If using a stand mixer, use the paddle attachment. Add the eggs and vanilla, and beat to combine. Add the dry ingredients, and beat to combine, scraping down the sides as you go.
- In a small bowl, combine the remaining ¼ cup of sugar and the ground cinnamon. Use a small scoop to form 1-inch balls of dough, and roll them in the cinnamon sugar. Place about 2 inches apart on an ungreased cookie sheet.
- Bake for 8 to 10 minutes, until the cookies are set in the center and begin to crack (they will not brown), rotating the baking sheets after 5 minutes.
- Cool on the cookie sheets for 5 minutes before transferring the cookies to a wire rack to finish cooling.
Equipment
- Large mixing bowl
- electric mixer or stand mixer
- cookie sheet
Notes
- If using Vietnamese or Saigon cinnamon, reduce to 1 teaspoon and increase to taste from there.