Gluten-Free Snickerdoodles
- Makes: 48 servings
- Yield: about 48 cookies
- Prep 35 mins
- Chill 1 hr
- Bake 10 mins per batch
Remember the phrase "sugar, spice and everything nice?" It was inspired by our gluten-free snickerdoodle recipe.
Ingredients
-
1
cup
butter, softened
-
1 1/2
cups
sugar
-
1
teaspoon
baking soda
-
1
teaspoon
cream of tartar
-
1/4
teaspoon
salt
-
2
eggs
-
1
teaspoon
gluten-free vanilla
-
3
cups
Gluten-Free Flour Mix
-
1/4
cup
sugar
-
2
teaspoons
ground cinnamon
Directions
- 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).
- Preheat oven to 375 degrees 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.
Storage
- 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.
Gluten-Free Flour Mix
Ingredients
- 3
cups
white rice flour
- 3
cups
potato starch
- 2
cups
sorghum flour
- 4
teaspoons
xanthan gum
Directions
- In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.
Nutrition Facts
(Gluten-Free Snickerdoodles)
Servings Per Recipe 48, carb. (g) 16, sat. fat (g) 3, Riboflavin (mg) 0, chol. (mg) 18, Thiamin (mg) 0, Fat, total (g) 4, vit. C (mg) 0, vit. A (IU) 130, iron (mg) 0, cal. (kcal) 102, pro. (g) 1, calcium (mg) 4, Potassium (mg) 24, sugar (g) 7, sodium (mg) 75, fiber (g) 0, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 0, Folate (µg) 2, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 1, Niacin (mg) 0