Gluten Free Bisquick Snickerdoodles Recipes

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GLUTEN-FREE CHOCOLATE CHIP SNICKERDOODLES



Gluten-Free Chocolate Chip Snickerdoodles image

These old fashioned cookies, with chocolate chips tucked inside, have a sweet cinnamon and buttery flavor - a perfect gluten-free dessert made with Bisquick® Gluten Free mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 40

Number Of Ingredients 8

2 eggs
1 1/4 cups sugar
1/4 cup butter, softened
1/4 cup shortening
2 cups Bisquick™ Gluten Free mix
1/2 cup miniature semisweet chocolate chips
1 tablespoon unsweetened baking cocoa
2 teaspoons ground cinnamon

Steps:

  • Heat oven to 375°F. In large bowl, mix eggs, 1 cup of the sugar, the butter and shortening. Stir in Bisquick mix and chocolate chips until dough forms.
  • In small bowl, mix remaining 1/4 cup sugar, the cocoa and cinnamon. Shape dough into 1 1/4-inch balls. (If dough feels too soft for shaping, place in freezer 10 to 15 minutes.) Roll balls in sugar mixture. On ungreased cookie sheets, place balls 2 inches apart.
  • Bake 9 to 11 minutes or until set. Immediately remove from cookie sheets to cooling racks. Store cooled cookies tightly covered.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 65 mg

SIMPLE GLUTEN-FREE SNICKERDOODLE COOKIES



Simple Gluten-Free Snickerdoodle Cookies image

These perfectly baked gluten-free snickerdoodle cookies are soft on the inside and crisp on the outside with that sweet cinnamon-sugar coating.

Provided by Fioa

Categories     Desserts     Cookies     Snickerdoodle Recipes

Time 30m

Yield 24

Number Of Ingredients 8

1 ⅓ cups gluten-free all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
½ cup butter at room temperature
1 cup sugar, divided
1 egg
1 ½ teaspoons ground cinnamon

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.

Nutrition Facts : Calories 94.8 calories, Carbohydrate 14.1 g, Cholesterol 17.9 mg, Fat 4.3 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 87.8 mg, Sugar 8.6 g

GLUTEN-FREE BISQUICK™ SNICKERDOODLES



Gluten-Free Bisquick™ Snickerdoodles image

What's better than the classic cinnamon-sugar taste of sweet and chewy snickerdoodles? A gluten-free snickerdoodle recipe that can be shared with friends and family that eat gluten free! This recipe still gives you the great flavor and texture of classic snickerdoodles but starts with our favorite baking shortcut, gluten-free Bisquick™. Add both shortening and butter to your mix to give your cookies a chewy center with lightly crispy edges. Roll your cookies in cinnamon and sugar to finish them off just like classic snickerdoodles. We recommend doubling the recipe because we don't know many people that can eat only one of these delicious gluten-free snickerdoodles.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 30

Number Of Ingredients 6

2 eggs
1 1/4 cups sugar
1/4 cup butter, softened
1/4 cup shortening
2 cups Bisquick™ Gluten Free pancake & baking mix
2 teaspoons ground cinnamon

Steps:

  • Heat oven to 375°F. In large bowl, mix eggs, 1 cup of the sugar, the butter and shortening. Stir in Bisquick™ mix until dough forms.
  • In small bowl, mix remaining 1/4 cup sugar and the cinnamon. Shape dough into 1 1/4-inch balls. (If dough feels too soft for shaping into balls, put dough in freezer for 10 to 15 minutes.) Roll balls in sugar-cinnamon mixture; place 2 inches apart on ungreased cookie sheets.
  • Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 9 g, TransFat 0 g

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