Name: Gluten-Free Snickerdoodles
Prep time: 35 min
Yield: about 48 cookies
Ingredients: 1 cup butter, softened; 1 ½ cups sugar; 1 teaspoon baking soda; 1 teaspoon cream of tartar; ¼ teaspoon salt; 2 eggs; 1 teaspoon gluten-free vanilla; 3 cups Gluten-Free Flour Mix; ¼ cup sugar; 2 teaspoons ground cinnamon

Directions

Step 1

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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Step 2

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.

Step 3

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)

Per Serving:

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.

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Gluten-Free Snickerdoodles

Ingredients

Directions

To Store:

Nutrition Facts (Gluten-Free Snickerdoodles)

Gluten-Free Flour Mix

Ingredients

Directions

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Gluten-Free Snickerdoodles

Ingredients

Directions

To Store:

Nutrition Facts (Gluten-Free Snickerdoodles)

Gluten-Free Flour Mix

Ingredients

Directions

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