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

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Ingredients

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).

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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; 4 g total fat; 18 mg cholesterol; 75 mg sodium. 16 g carbohydrates; 1 g protein;

Gluten-Free Flour Mix

Ingredients

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.

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Tip

Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.

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