Description
Enjoy the nostalgic taste of classic snickerdoodles with this quick gluten-free version that skips the long chilling times. These soft, buttery cookies are rolled in cinnamon sugar and baked to perfection in just twenty minutes for a perfect afternoon treat.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free 1:1 flour blend
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
- In a large bowl, beat the softened butter and 1 cup of granulated sugar together until the mixture is smooth and creamy.
- Add the egg and vanilla extract to the butter mixture and continue beating until well-combined and light.
- Beat in the salt and baking powder, then gradually add the gluten-free flour, mixing until the dough is totally incorporated.
- In a small bowl or zip-top bag, combine the extra 2 tablespoons of sugar and the cinnamon.
- Scoop the dough into small balls about 1 inch in diameter and toss them in the cinnamon-sugar mixture until completely coated.
- Place the dough balls on the prepared baking sheets about 1.5 inches apart.
- Gently press each ball down to about 3/8 inch thick using a flat-bottomed glass.
- Bake for 8 to 10 minutes, depending on whether you prefer a soft or crunchy cookie, then let them cool on the pan for a few minutes before moving to a wire rack.
Notes
For the best texture, ensure your gluten-free flour blend contains xanthan gum; if it does not, add half a teaspoon to the dry ingredients. To achieve the perfect crackle on top, avoid over-mixing the dough once the flour is added and ensure your oven is fully preheated before baking.
- Prep Time: 12 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American