Remember the phrase "sugar, spice and everything nice?" It was inspired by our gluten-free snickerdoodle recipe.

Source: Midwest Living

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Recipe Summary

prep:
35 mins
chill:
1 hr
bake:
10 mins
total:
1 hr 45 mins
Servings:
48
Yield:
about 48 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl beat butter with a mixer on medium for 30 seconds. Add next four ingredients (through salt). Beat until combined, scraping bowl as needed. Beat in eggs and vanilla. Beat in Gluten-Free Flour Mix. Cover and chill dough until easy to handle (about 1 hour).

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  • Preheat oven to 375°F. Combine 1/4 cup sugar and cinnamon. Shape dough into 1 1/4-inch balls. Roll balls in sugar mixture; place 2 inches apart on an ungreased cookie sheet.

  • Bake about 10 minutes or until bottoms are light brown. Remove; cool on a wire rack.

To Store:

Layer cookies between sheets of waxed paper in an airtight container. Store at room temperature up to 3 days or freeze up to 3 months.

Nutrition Facts

102 calories; fat 4g; cholesterol 18mg; saturated fat 3g; carbohydrates 16g; mono fat 1g; poly fat 0g; trans fatty acid 0g; insoluble fiber 0g; sugars 7g; protein 1g; vitamin a 129.8IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0.2mg; vitamin b6 0mg; folate 1.7mcg; vitamin b12 0mcg; sodium 75mg; potassium 24mg; calcium 4mg; iron 0.1mg.
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