Simple Gluten-Free Snickerdoodles
Snickerdoodles are a timeless classic, loved for their soft texture and delightful cinnamon-sugar coating. For those who need to avoid gluten, enjoying this beloved cookie can be challenging. Our gluten-free snickerdoodle recipe ensures you won't miss out on this treat. Made with simple ingredients and easy steps, these cookies are sure to become a favorite in your gluten-free baking repertoire.
Ingredients
- 1 ½ cups all-purpose gluten-free flour ensure it contains xanthan gum
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 tablespoon ground cinnamon
- 2 tablespoon granulated sugar for rolling
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and ¾ cup of sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the gluten-free flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
- In a small bowl, mix the remaining 2 tablespoons of sugar with the ground cinnamon.
- Scoop out tablespoon-sized portions of the dough and roll them into balls.
- Roll each ball in the cinnamon-sugar mixture until well coated.
- Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Slightly flatten each dough ball with the bottom of a glass or your hand.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your gluten-free snickerdoodles with a glass of milk or your favorite beverage!
Tried this recipe?Let us know how it was!