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 at 375° per batch
Servings:
48
Yield:
about 48 cookies
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Gluten-Free Snickerdoodles

Ingredients

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Directions

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  • 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.

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  • 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 (Gluten-Free Snickerdoodles)

102 calories; total fat 4g; saturated fat 3g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 18mg; sodium 75mg; potassium 24mg; carbohydrates 16g; fiberg; sugar 7g; protein 1g; trans fatty acidg; vitamin a 130IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 2mcg; vitamin b12mcg; calcium 4mg; ironmg.

Gluten-Free Flour Mix

Ingredients

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Directions

Instructions Checklist
  • 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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