Snickerdoodles
Make a double batch of these Snickerdoodles and freeze some for an easy treat later.
Servings Prep Time
2 – 3dozen 10minutes
Cook Time Passive Time
10-12minutes 15minutes
Servings Prep Time
2 – 3dozen 10minutes
Cook Time Passive Time
10-12minutes 15minutes
Ingredients
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.

Check out our FREE App to help you explore new Gluten-Free products at your local grocery store.
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