Craving something sweet that won’t derail your gluten-free lifestyle? Look no further! These Gluten Free Snickerdoodle Cookies are the perfect treat to satisfy your sweet tooth without the gluten. With their soft, chewy texture and the delightful combination of cinnamon and sugar, every bite is a nostalgic trip down memory lane. Whether you're baking for a special occasion or just indulging yourself, this recipe is a must-try! Ready to make your kitchen smell heavenly? Let’s dive into the delightful world of snickerdoodles!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp sugar
- 2 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and 1 cup of sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. The dough should be slightly sticky but manageable.
- In a small separate bowl, mix the remaining 2 tablespoons of sugar with ground cinnamon to create the coating.
- Using a cookie scoop or spoon, portion the dough into small balls, about 1 tablespoon each.
- Roll each dough ball in the cinnamon-sugar mixture, ensuring complete and even coverage.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Gently flatten each cookie slightly with the palm of your hand or the bottom of a glass.
- Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the centers appear set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use Quality Gluten-Free Flour: For the best results, choose a high-quality gluten-free all-purpose flour that contains xanthan gum, as it helps provide structure and chewiness to the cookies.
- Room Temperature Ingredients: Make sure your butter and egg are at room temperature before mixing. This will help create a smoother dough and ensure even baking.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to tough cookies.
- Chill the Dough (Optional): If you have time, chill the dough for 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavors.
- Watch the Baking Time: Keep a close eye on your cookies while they bake. Every oven is different, and you want to take them out when the edges are golden but the centers are still soft.
- Store Properly: To keep your cookies fresh, store them in an airtight container at room temperature. They’ll stay delicious for up to 5 days!
- Experiment with Toppings: Feel free to get creative! Add chocolate chips, nuts, or even a drizzle of caramel for an extra special treat.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
