Gluten Free Snickerdoodle Cookies Recipe

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Gluten Free Snickerdoodle Cookies

andrea collins

By
@andypandy

These are a nice gluten free cookie


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Serves:

2 dozen cookies

Prep:

40 Min

Cook:

10 Min

Ingredients

1/4 c
crisco shortening
1/4 c
butter
3/4 c
granulated white sugar
1 large
egg
2 tsp
vanilla extract
1 1/2 c
asian white rice flour
1/4 tsp
salt
1/2 tsp
baking soda
1 tsp
cream of tartar
1/2 tsp
zantham gum
1/8 tsp
fresh grated nutmeg optional
3 Tbsp
sugar
1 Tbsp
cinnamon

Directions Step-By-Step

1
Cream the butter and shortening together well.
2
Add in the egg, vanilla beat in well combined.
3
Whisk all the dry ingredients in a bowl together to combine.

Then add to the creamed mixture and combine well.
4
Wrap in saran, and chill a while.

Long enough just to handle and roll into balls.
5
Roll samll amounts into balls about a teaspoon size.
6
Combine 3 tbsp. white sugar and 1 tbsp. cinnamon together. Roll the balls into mixture.

Place on a light parchment lined cookie sheet. You can flatten slightly .
7
Place in oven 350 preheated, and bake 10 minutes.
8
Note you can use all butter in recipe, but cookies seem to spread more. If you use all shortening they tend to get hard stale like faster. So I use a combination total of 1/2 cup.

I bake on middle rack on a light coloured aluminum cookie sheet. Rice flour products brown faster than normal, so keep using a light sheet, then you are more in control of cooking times.

About this Recipe

Course/Dish: Cookies
Other Tags: For Kids, Healthy
Hashtags: #Gluten, #Free, #cinnamon