Gluten Free Snickerdoodle Cookies
granulated white sugar
asian white rice flour
fresh grated nutmeg optional
How to Make Gluten Free Snickerdoodle Cookies
1Cream the butter and shortening together well.
2Add in the egg, vanilla beat in well combined.
3Whisk all the dry ingredients in a bowl together to combine.
Then add to the creamed mixture and combine well.
4Wrap in saran, and chill a while.
Long enough just to handle and roll into balls.
5Roll samll amounts into balls about a teaspoon size.
6Combine 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 .
7Place in oven 350 preheated, and bake 10 minutes.
8Note 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.
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About Gluten Free Snickerdoodle Cookies