Description
Delight in the sweet and spicy flavor of Gluten-Free Snickerdoodle Cookies, a cherished family recipe that evokes warmth and nostalgia.
Ingredients
Scale
- 2 ¾ cups gluten-free all-purpose flour
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 large egg (or chia/flax egg for vegan)
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1 tbsp ground cinnamon
- ¼ cup granulated sugar (for rolling)
- 1 tbsp ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.
- Cream together the softened butter and sugars until light and fluffy.
- Add in the egg (or substitute) and mix until fully combined.
- In another bowl, whisk together the gluten-free flour, baking soda, cream of tartar, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients while mixing on low until just combined.
- Refrigerate the dough for at least 30 minutes.
- In a small bowl, combine sugar and cinnamon for rolling.
- Scoop about a tablespoon of dough, roll into a ball, then roll in the cinnamon-sugar mixture.
- Place the balls on the prepared baking sheet, spaced about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden, then cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For best results, use room temperature ingredients and do not overmix the dough once the flour is added.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: gluten-free, snickerdoodle, cookies, dessert, family recipe