Gluten Free Snickerdoodle Cookies Recipes

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 BISQUICK™ SNICKERDOODLES

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.

GLUTEN-FREE SNICKERDOODLES

Steps:

• In a large bowl beat butter with a mixer on medium 30 seconds. Add the 1 1/2 cups sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping bowl as needed. Beat in eggs and vanilla. Beat in Gluten-Free Flour Mix. Cover and chill 1 hour or until dough is easy to handle.
• Preheat oven to 375°F. Combine the 1/4 cup sugar and cinnamon. Shape dough into 1 1/4-inch balls. Roll balls in cinnamon-sugar to coat. Place 2 inches apart on ungreased cookie sheets.
• Bake about 10 minutes or until bottoms are light brown. Remove; cool on a wire rack. Gluten Free Flour Mix
• In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

GLUTEN FREE SNICKERDOODLE COOKIES

Steps:

• Preheat oven to 350°.
• Cream butter and 3/4 cup granulated sugar. Add egg and stir to combine. Add the flour, cream of tartar, baking soda and salt. Mix until completely combined.
• Refrigerate cookie dough for 10 minutes. Shape into 18 balls. Dip each ball in flavored sugar of your choice.
• Place on a parchment lined sheet pan (cookie sheet with raised edges) and gently flatten before baking. Bake for 11-13 minutes. Let cool and serve. Store in air tight container for up to 3 days or freeze for up to 1 month.