Glutenfreesnickerdoodles Recipes

GLUTEN-FREE SNICKERDOODLES

Gluten-Free Snickerdoodles image

Your favorite cinnamon-sugar cookies are now allergy-friendly! Use our gluten-free flour mix recipe to make a batch (or two) of these chewy delights.

Provided by BHG Test Kitchen

Time 35m

Number Of Ingredients 14

Ingredients

1 cup butter, softened
1.5 cup sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
0.25 teaspoon salt
2 eggs
1 teaspoon gluten-free vanilla
3 cup Gluten-Free Flour Mix*
0.25 cup sugar
2 teaspoon ground cinnamon
3 cup white rice flour
3 cup potato starch
2 cup sorghum flour
4 teaspoon xanthan gum

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.

Nutrition Facts : Calories 102 kcal, Carbohydrate 16 g, Cholesterol 18 mg, Protein 1 g, SaturatedFat 3 g, Sodium 75 mg, Sugar 7 g, Fat 4 g, UnsaturatedFat 1 g

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

Ingredients

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 SNICKERDOODLES

Gluten Free Snickerdoodles image

This is one of my favorite cookies and I came up with this recipe by combining a few recipes. My husband (who can eat wheat) thinks they're great! Hope you enjoy them. UPDATE: Pamela's Ulitmate Baking & Pancake Mix includes baking soda and baking powder - if you substitute a GF flour mix that doesn't include baking soda and baking powder, you will need to add 1/2 tsp baking soda and 2 tsp baking powder.

Provided by LARavenscroft

Categories Dessert

Time 35m

Yield 24 cookies

Number Of Ingredients 8

Ingredients

1/4 cup butter, softened
1/4 cup shortening
3/4 cup sugar
1 egg
1 3/4 cups Pamelas ultimate baking and pancake mix
1 teaspoon cream of tartar
1 tablespoon sugar
1 teaspoon cinnamon

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.

Nutrition Facts : Calories 65.6, Fat 4.2, SaturatedFat 1.8, Cholesterol 12.8, Sodium 20, Carbohydrate 7, Fiber 0.1, Sugar 6.8, Protein 0.3

GLUTEN-FREE SNICKERDOODLES

Gluten-Free Snickerdoodles image

Whether it's the holidays or just a regular weekday, snickerdoodles are always a treat. And with this gluten-free version, everyone can have their share of this popular cookie. Using traditional ingredients like butter, sugar and cinnamon, these cookies use some non-traditional additions like gluten free all-purpose rice flour, xanthan gum and gluten-free vanilla to create the perfect soft and chewy cookie that's ready in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 30m

Yield 36

Number Of Ingredients 12

Ingredients

2 1/2 cups Betty Crocker™ Gluten Free all-purpose rice flour blend
1 teaspoon xanthan gum
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
1/2 cup butter, softened
1 cup packed brown sugar
2 tablespoons canola oil
2 eggs
2 teaspoons gluten-free vanilla
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon

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.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 7 g, TransFat 0 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

Ingredients

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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