Gluten-Free Snickerdoodles

Hello Friends! I'm so happy to have you here to bake with me again today. Snickerdoodles are the cookie that my dad loves maybe most of all! He will buy one anytime he sees them for sale. I prefer to bake them for him and then he can eat them warm...and you can't really top that can you? This cookie is the child of cinnamon toast and a soft buttery sugar cookie. It gets a nice sugar crackle around the edge but retains a moist soft interior. The coating of cinnamon sugar gives a great spicy taste and a beautiful appearance too. For the gluten-free version, I increased the flour because the cookies were too flat with the proportions for wheat. I also decreased the amount of butter because gluten-free flour gets oily and weighed down. I didn’t use shortening like the original recipe suggested for chewiness, because I don’t have it on hand. I added xanthan gum to give the cookies the right amount of chew instead. Adapted for gluten-free from the Snickerdoodles recipe from Cooks Illustrated

Gluten-Free Snickerdoodles

Dry Ingredients

2¾ cups Cup4Cup Multipurpose flour***

1½ teaspoons Koda Farms sweet rice flour

½  teaspoon xanthan gum

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt

Wet ingredients

1 cup butter, softened

1½ cups sugar

2 large eggs

Topping for rolling

1 tablespoon cinnamon mixed into 3 tablespoons sugar for rolling cookies in a soup sized bowl

Preheat oven to 350 degrees. Make sure the oven rack is in the middle position.

In a medium-sized bowl, combine dry ingredients with a whisk and set aside.

In a large bowl, combine butter and sugar until well creamed. Add eggs and mix again until thoroughly incorporated. Scrape the bowl with a rubber spatula at least once to clean the sides of the bowl.

Add dry ingredients to the butter mixture and mix slowly until combined. Mix for an additional 2 minutes to work in the rice flour and develop some stretch in the dough.

Shape into balls using about 2 tablespoons of dough or I use a #24 scoop. Roll in cinnamon sugar topping to coat.

Place on a greased cookie sheet, silicone mat, or parchment paper a few inches apart.

Bake for about 15 minutes or until the edges of the cookies are firm and the center has risen but is still soft. If you bake the cookies until they are completely firm they will not be soft and chewy at room temperature. Cool cookies for a few minutes before removing them from the cookie sheet and place them on a rack to cool completely. Gluten-free cookies do not stay moist as long as traditional cookies or last as long in general. If I am not eating the cookies within a day or two, I usually keep them in the freezer or refrigerator. Enjoy!

***Please check the ingredients of the flour for possible allergens so you can bake safely!

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