Snickerdoodles
 
Prep Time
Cook Time
Total Time
 
Author:
Yield: 2 dozen
Ingredients
  • ½ cup butter, softened (see Notes)
  • ¼ cup cane sugar
  • ¼ cup brown or coconut sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1½ cup gluten-free flour
  • 1 teaspoon cream of tartar (see Notes)
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
Cinnamon-Sugar Mixture
  • ¼ cup cane sugar
  • 1 tablespoon cinnamon
Instructions
  1. Preheat your oven to 350 degrees F, and line cookie sheets with parchment paper.
  2. In a large bowl (or bowl of a stand mixer), cream together the butter and sugars with an electric hand mixer for 1-2 minutes. Add the vanilla and egg, and lightly beat everything until combined.
  3. In a separate bowl, sift together flour, cream of tartar, cinnamon, baking soda and salt. Add dry ingredients to the wet batter, and then mix everything with a wooden spoon until the batter is smooth and thick.
  4. In a small bowl, create the cinnamon sugar topping by combining the sugar and cinnamon.
  5. Scoop dough by the tablespoon full (or slightly larger), and roll it into a ball using your hands. Roll each dough ball in the cinnamon-sugar mixture until coated. Continue until all of your cookies have been coated in the cinnamon sugar mixture and are on the baking pans.
  6. Bake for 10-12 minutes or until the edges of the cookies are set; the center may still look a bit underdone.
  7. Let your cookies cool completely on a wire rack. Store at room temperature for up to 5 days.
Notes / Variations
DAIRY-FREE: To make this recipe dairy-free, substitute the butter for coconut oil or a vegan butter like Earth Butter or Miyokos.

Make sure the butter (or coconut oil) has been softened, but is not melted. This will allow it to mix correctly with the sugar.

Cream of tarter is used to provide the tangy flavor and chewy texture that snickerdoodles are known for. Though I highly recommend using it in this recipe, if you are unable to find any, you should be able to substitute 1½ teaspoons of baking powder.

RECIPE FROM: Mile High Mitts | Snickerdoodle Cookies
Nutrition Information
Serving Size: 1 cookie Calories: 147 Fat: 4.2g Saturated Fat: 2.5g Carbohydrates: 9.9g Sugar: 4g Sodium: 81mg Fiber: 1g Protein: 1g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/snickerdoodles/