January 5, 2010

 

Gluten-Free Snickerdoodles – The Perfect Cookie

snickerdoodlesThese really are the perfect cookie.  They aren’t necessarily my all time favorite, but they are easy to make, look lovely, have a light and crisp crunch to them, and of course, a buttery cinnamon taste.  They’re perfect.

The first time I made snickerdoodles, years ago, I didn’t know what they were.  I’m sure I had eaten them before, but I didn’t know their name since they weren’t something my mother ever made.  Add to that the fact that I was in a rush to get the cookies done and I ended up putting the cinnamon into the batter, rather than on the outside.  I soon discovered my mistake, but it was too late.  They still tasted good, but they weren’t quite the same.  The thing that really makes a snickerdoodle a snickerdoodle is having cinnamon sugar on the outside where it hits your taste buds first thing and gives them that cinnamony tingle.  So, if  it’s your first time making them, save the cinnamon for rolling and don’t add it to the dough.

I’m sorry I didn’t get this recipe posted before Christmas, but there was just too much to do.  They are a great cookie to make any time of year, so I hope you will give them a try.

Gluten-Free Snickerdoodles

Preheat oven to 350 degrees
In the bowl of your mixer, cream together the butter and sugar.  Add the egg and vanilla and beat several minutes until light and fluffy.  In a smaller bowl, combine the flour, starch, salt, cream of tartar, baking soda, and xanthan gum.  Add these dry ingredients to the mixing bowl.  Combine on low speed until moistened then beat on medium speed about 30 seconds more.

In a very small bowl, combine the 2 Tb. sugar and the cinnamon.  Roll the dough into balls approximately 1 1/4 inches in diameter.  Roll the balls in the cinnamon sugar.  Place them on a greased cookie sheet about 2 – 3 inches apart.  Using parchment paper or a silicone mat works well.

snickerdoodles uncooked
Wipe and regrease the paper/mat/cookie sheet between batches to help them spread evenly.  Bake at 350 degrees about 10 minutes.  Move them to a wire rack to cool.

snickerdoodles baked

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Comments:
Oh Linda, These look so good. I am going to try to make them today! Thank-u. Hope you have a great day! Blessings, Faye
 
These would be awesome crumbled over pumpkin puree!
 
Oh so nice and yummy! One of our fav cookies!

Linda, did you know that I gave you a "Happy 101" blog award?

Hugs!

P.S. been passing around info. on your survey!
 
Snickerdoodles, while good, are not my favorite cookie. They often are overshadowed by my friends chocolate chip cookie, and the ever-so-wonderful brownie. But they do have their place. They're simple, sweet, and delicious. Yours look wonderful.
 
Snickerdoodles are one of our favorites! I've made them since going gf, but mine came out too crispy and not chewy enough. I'll have to compare your recipe to the one I use. Your cookies look wonderful! I've always heard that Snickerdoodles were the first cookie, just made with ingredients that any baker would have on hand at that time. No idea if that's true, but it sounds good! Oh, I understand about running out of time. Alas, the ingredients for your delightful cashew coconut clove cookies are still on the counter (although Mr. GFE has eaten some of the cashews LOL). I still look forward to making them though. :-) Hmmm, maybe tonight for Mr. GFE's handbell group ...

Thanks,
Shirley
 
Looks yummy!
 
Oh yum! Love snickerdoodles =D.
 
These turned out wonderfully! Thanks for the recipe.
 
I am also allergic to eggs so I made these with chia gel instead of the egg. They turned out great!
 
My gluten loving boyfriend had 8 in one sitting!!! These are delicious! Thanks!
 
These are excellent! I made them with palm shortening instead of butter, since my family is dairy-free. Thanks for the great recipe!!
 
my daughter is gf and i think these will be perfect
 

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