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Gluten Free Snickerdoodle Cookies

Gluten Free Snickerdoodle Cookies Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups (210 g) gluten free all-purpose flour blend
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (113 g) unsalted butter, softened
  • 1/4 cup (48 g) vegetable shortening
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 tbsp granulated sugar
  • 1 1/2 tsp ground cinnamon

Method
 

  1. Preheat oven to 375°F (190°C) and line two baking sheets with parchment. Beat the butter, shortening, and 3/4 cup sugar with an electric mixer on medium until pale and fluffy, about 2 minutes.
  2. Beat in the egg and vanilla until smooth and creamy, about 30 seconds.
  3. In a separate bowl, whisk the flour, cream of tartar, baking soda, and salt. With the mixer on low, gradually add to the butter mixture, beating just until combined.
  4. Stir the remaining 3 tbsp sugar and cinnamon together in a small bowl. Scoop 1-inch dough balls, roll them in the cinnamon sugar, and place 2 inches apart on the sheets.
  5. Bake 8 to 10 minutes, until edges are set and centers look soft. Cool on the sheets for 5 minutes, then transfer to a wire rack. Serve warm.

Notes

These cookies are softest the day they're baked but stay fresh in an airtight container for up to 3 days. If your kitchen is warm, chill the dough balls for 10 minutes before baking to reduce spreading. Rolling each ball in cinnamon sugar twice gives a thicker, crunchier crust.