If you're looking for a fun and delicious twist on traditional cookies, these Gluten-Free Snickerdoodle Cookie Fries are a must-try! With their crispy edges, sweet cinnamon-sugar coating, and a creamy buttercream frosting dip, they’re a delightful treat that's perfect for sharing at parties or enjoying as an afternoon snack. In this post, you'll learn how to make these easy, gluten-free cookie fries with tips for getting that perfect fry shape and crispiness every time.
You can also check out other delicious gluten-free dessert ideas like these chocolate raspberry yogurt clusters or creamy pistachio nice cream and if you're looking for an elegant treat, try this easy gluten-free crème brûlée.
What Are Cookie Fries?
Cookie fries are a playful and unique way to enjoy cookies. Instead of the usual round or drop shapes, the dough is cut into thin, fry-like strips and baked to perfection. These gluten-free snickerdoodle cookie fries combine the classic cinnamon-sugar flavor with a crispy texture that makes them perfect for dipping into a rich buttercream frosting. Whether you're serving them at a party or enjoying them on your own, these cookie fries are sure to be a hit!
Why You'll Love This Recipe
- Gluten-Free & Easy: Made with gluten-free all-purpose flour, this recipe is simple to follow and perfect for those with gluten sensitivities.
- Perfectly Crispy: The thin, fry-like shape ensures a delightful crispiness with every bite.
- Kid-Friendly: A fun treat that kids will love to help make and eat, especially with the buttercream dip.
- Great for Sharing: Ideal for parties, gatherings, or just as a fun dessert for the family.
Key Ingredients
- Gluten-Free All-Purpose Flour: Provides structure to the cookie fries without compromising on taste or texture.
- Cinnamon: The key spice that gives snickerdoodles their signature flavor.
- Cream of Tartar: Essential for achieving that classic snickerdoodle tang.
- Unsalted Butter: Adds richness and ensures the cookies have a tender, melt-in-your-mouth texture.
- Granulated Sugar: Used in both the dough and the cinnamon-sugar topping for sweetness and crunch.
Step-by-Step Guide
- Prepare the Dough:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
- Shape the Cookie Fries:
- Lightly flour a surface with gluten-free flour. Roll out the dough to about ¼ inch thickness.
- Using a sharp knife or pizza cutter, cut the dough into thin, fry-shaped strips (approximately ¼ inch wide and 3-4 inches long).
- Carefully transfer the cookie fries to the prepared baking sheet, spacing them about 1 inch apart.
- Cinnamon Sugar Topping:
- In a small bowl, mix together the granulated sugar and ground cinnamon.
- Generously sprinkle the cinnamon sugar mixture over the cookie fries.
- Bake the Cookie Fries:
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and let the cookie fries cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Buttercream Frosting Dip:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, beating until smooth.
- Add the vanilla extract and 1 tablespoon of milk or heavy cream, mixing until combined. If the frosting is too thick, add an additional tablespoon of milk or cream until the desired dipping consistency is reached.
- Serve:
- Serve the gluten-free snickerdoodle cookie fries with a side of buttercream frosting dip. Enjoy dipping each crispy, cinnamon-sugar coated fry into the creamy frosting!
FAQ Section
Yes, the cookie dough can be made a day in advance and stored in the refrigerator. Allow it to come to room temperature before rolling out.
Absolutely! You can freeze the dough and bake it later for fresh cookie fries whenever you're ready.
While the buttercream frosting dip is a classic, you can also try chocolate sauce, caramel, or even a vanilla glaze for variety.
Gluten-Free Snickerdoodle Cookie Fries
Equipment
- Mixing Bowl
- Sharp knife or pizza cutter
Ingredients
For the Cookie Dough:
- 1 ½ cups gluten-free all-purpose flour ensure it contains xanthan gum
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For the Buttercream Frosting Dip:
- ½ cup unsalted butter softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or heavy cream to achieve desired consistency
Instructions
- Prepare the Dough: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
- Shape the Cookie Fries: Roll out the dough to about ¼ inch thickness. Cut the dough into thin, fry-shaped strips. Transfer to the baking sheet.
- Cinnamon Sugar Topping: Mix the sugar and cinnamon. Sprinkle over the cookie fries.
- Bake: Bake for 10-12 minutes or until the edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Buttercream Frosting Dip: Beat the softened butter until creamy. Gradually add powdered sugar. Add vanilla extract and milk or cream. Mix until smooth.
- Serve: Serve with the frosting dip. Enjoy!
Notes
Storage: Store any leftover cookie fries in an airtight container at room temperature for up to 3 days.
