Snickerdoodles

My love affair with cookies is never ending. Converting my old snickerdoodles recipe has been on my list for a long time but I never seemed to have time. Last month, I was asked to bake gluten and nut free treats for a school fundraiser. My original plan was to make chocolate chip cookies, but that changed once I discovered that my chocolate chips were made in a facility that also processes nuts.

I needed a backup plan and with the butter and brown sugar already in my mixing bowl, it was time for an updated snickerdoodles recipe. I did not have cream of tartar on hand, so these are not a traditional snickerdoodle, But these cinnamon snickerdoodles are wonderful and will make your home smell just like the holidays.

Delicious and kid friendly, these snickerdoodles are the perfect, make ahead dessert addition for any gluten free dinner.

 

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Snickerdoodles
Make a double batch of these Snickerdoodles and freeze some for an easy treat later.
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Rating: 0
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Course Cookies, Snack
Prep Time 10 minutes
Cook Time 10-12 minutes
Passive Time 15 minutes
Servings
dozen
Ingredients
Course Cookies, Snack
Prep Time 10 minutes
Cook Time 10-12 minutes
Passive Time 15 minutes
Servings
dozen
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Line cookie sheets with silicone mats or parchment paper.
  2. In a stand mixer, place room temperature, unsalted butter and beat until creamy.
  3. Add sugars to mixing bowl and mix on low until incorporated, Turn mixer up to medium low and beat until pale and fluffy.
  4. Add vanilla extract and mix until incorporated.
  5. One at a time, add eggs to the mixer bowl and beat until well incorporated.
  6. In a separate bowl, measure out salt, baking powder, baking soda, gluten free all purpose flour mix, cinnamon and nutmeg. Whisk until fully incorporated.
  7. Slowly add flour mixture to stand mixer bowl. Blend on low until flour mix is fully incorporated.
  8. Remove bowl from stand and chill for 15 minutes. Preheat oven to 350 degrees.
  9. After chilling, scoop out round tablespoons of dough and roll in cinnamon sugar. If desired, sprinkle cookie tops with turbinado sugar, pressing down lightly, to hold into place. Place cookies on silpat or parchment paper covered baking sheets.
  10. Bake for 10-12 minutes or until the cookie bottoms are golden brown and the edges are set. Do not over bake.
  11. Remove baking sheets from the oven and let cookies firm up on the baking sheets for one minute before removing to cool completely on racks.
Recipe Notes

Store these cookies up to 4-5 days in an airtight storage container on the counter.

This Snickerdoodles recipe is gluten free and vegetarian.

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