Gluten-Free Snickerdoodle Cookies

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Gluten-Free Snickerdoodle Cookies

A classic soft snickerdoodle cookie.

Prep Time15

Active Time7

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: dairy free, gluten-free

Yield: Dozen

Calories: 1125kcal

Author: Stillwood Kitchen

Materials

1 cup Shortening
1 1/2 cups Sugar, granulated
2 large Eggs
2 3/4 cups Gluten-Free Flour or All-Purpose Flour make sure it has xanthan gum
2 tsp Cream of Tartar
1 tsp Baking Soda
1/4 tsp Salt

Cinnamon Sugar Mix

1/3 cup Sugar, granulated
1 tbsp Cinnamon

Instructions

Cinnamon Sugar

In a medium size shallow bowl combine 1/3 cup of sugar and 1 tbsp of cinnamon. Mix well and set aside.

Cookie Dough

Pre-heat the oven to 400℉. Line 2 baking sheets with parchment paper and set aside.
In a medium sized bowl combine the shortening, sugar, and eggs and mix thoroughly.
In a separate bowl, combine the flour, cream of tartar, baking soda, and the salt. Mix well then add to the shortening mixture.
Mix until combined scraping down the bowl as needed.
Shape the dough into 1 inch balls.
Roll the 1 inch dough balls into the cinnamon sugar mixture until fully coated, then place them onto the baking sheet.
Bake for approximately 7 minutes or until the cookies are puffed and the tops appear cooked.
Remove to a cooling rack, the cookies will deflate a bit once cooled.

Notes

For a softer snickerdoodle you want to slightly underbake the cookies.

If you desire a crisper cookie then bake an extra minute or two.

Store covered in a container at room temperature for up to three days.

Cookie dough can be frozen: Simply roll the dough in the cinnamon sugar, then place them on a parchment lined paper and freeze. Once frozen transfer the dough balls to a container or ziploc bag.

To bake from frozen simply remove the desired quantity and bake. There is no need to thaw the cookies. They may need an extra minute or two in the oven.

Nutrition