Description

Experience the nostalgic warmth of classic snickerdoodles with this perfectly adapted gluten-free recipe that maintains a soft, pillowy center and a signature crinkly cinnamon-sugar crust. These cookies offer a timeless taste of home that everyone at your table can enjoy regardless of dietary needs.

Ingredients

Gluten-Free All-Purpose Flour (with xanthan gum)
Baking Powder
Baking Soda
Salt
Real Butter, room temperature
Granulated Sugar
Fresh Egg
Ground Cinnamon

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Instructions

Preheat your oven to 350 degrees F (180 degrees C) and line two large baking sheets with parchment paper.
In a medium-sized bowl, whisk together the gluten-free flour, baking powder, salt, and baking soda.
In a separate larger bowl, cream the softened butter and 3/4 cup of the sugar with an electric mixer until pale and creamy, about 2 minutes.
Add the egg to the butter mixture and whisk until well combined.
Slowly add the dry flour mixture to the wet ingredients and whisk on low speed for about 2 minutes until a soft dough forms.
In a small bowl, combine the remaining 1/4 cup of sugar with the ground cinnamon.
Shape the dough into 1 1/2-inch balls, roll them thoroughly in the cinnamon-sugar mixture, and place them on the prepared baking sheets.
Bake for 12 to 15 minutes until the edges are golden; let rest on the sheet for one minute before moving to a wire rack to cool.

Notes

For the best results, ensure your butter is truly at room temperature before starting to achieve the correct aeration during the creaming process. If your kitchen is particularly warm, chilling the rolled dough balls for 10 minutes before baking can help prevent the cookies from spreading too thin.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American