Georgia Peach Snickerdoodle Cookies Gluten Free Recipes

GEORGIA PEACH SNICKERDOODLE COOKIES - GLUTEN FREE

Steps:

• Preheat your oven to 350*F. In a stand mixer, combine the coconut sugar, oil, mashed sweet potato, peach preserves (optional), and vanilla extract until thoroughly combined.
• In a separate bowl combine the flour, cinnamon, nutmeg, ginger, allspice, sea salt together. Using the stand mixer, slowly start combining the dry ingredients to the wet ingredients until smooth dough forms.
• Place dough on a long piece of parchment paper and roll into a log the width of the bottom of a coffee mug and place (while still wrapped in parchment paper) in the freezer to chill for 10 minutes.
• Remove from the freezer, slice into 1/2" rounds and place on parchment paper lined baking sheets. Sprinkle with cinnamon sugar if desired and bake for 18-22 minutes or until the edges have turned golden brown.
• Allow to cool on a cooling rack before enjoying!

SIMPLE GLUTEN-FREE SNICKERDOODLE COOKIES

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, baking powder, salt, and baking soda in a bowl.
• Whisk butter and 3/4 cup sugar with an electric mixer in a separate bowl until soft and creamy, about 2 minutes. Add egg; whisk until well combined. Add flour mixture gradually; whisk on low speed until a soft dough is formed, about 2 minutes. Shape dough into 1 1/2-inch balls.
• Combine remaining 1/4 cup sugar with cinnamon in a bowl. Roll balls in cinnamon mixture and place on the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

GLUTEN-FREE SNICKERDOODLES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour blend, xanthan gum, baking soda, cream of tartar and salt.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed until mixed. Add oil, eggs and vanilla. Beat until well blended. Stir in flour blend mixture until just combined. In small bowl, mix granulated sugar and cinnamon; set aside.
• Scoop rounded measuring tablespoons of dough, and carefully shape into balls. (Dough will be soft and slightly sticky.) Roll balls in cinnamon sugar. Place 2 inches apart on ungreased cookie sheets.
• Bake 9 to 11 minutes or until cookies are set and lightly golden brown. Allow cookies to cool on cookie sheet 2 minutes. Remove cookies to cooling racks. Cool completely.

GLUTEN FREE SNICKERDOODLES

Steps:

• Cream together butter, shortening, and sugar.
• Add egg and mix well.
• Add baking mix and cream of tartar.
• Roll into balls the size of small walnuts.
• Mix together 1 T sugar and cinnamon.
• Roll cookies in sugar cinnamon mixture.
• Place on an ungreased baking sheet about 2 inches apart.
• Bake in a 350 degree oven for 8-10 minutes.