Description
These gluten-free snickerdoodles are a delightful twist on the classic cookie, perfect for those with gluten sensitivities or anyone looking for a tasty treat. With a buttery cinnamon-sugar coating and a chewy texture, these cookies will quickly become a favorite in your household.
Ingredients
Main Dough:
- 1½ cups gluten-free all-purpose flour (with xanthan gum)
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon-Sugar Coating:
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, cream of tartar, salt, and cinnamon.
- Combine wet ingredients: In a large bowl, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
- Form the dough: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Make the coating: In a small bowl, combine the sugar and cinnamon.
- Coat the dough balls: Roll the dough into 1-inch balls and coat each in the cinnamon-sugar mixture.
- Bake: Place the coated balls on the baking sheet, bake for 10–12 minutes until golden at the edges.
- Cool: Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure your gluten-free flour blend contains xanthan gum, or add ½ teaspoon if not included.
- For extra chewy cookies, slightly underbake and let them finish setting on the pan.
