gluten free snickerdoodle cookies
(1 rating)
No Image
These are a nice gluten free cookie
►
(1 rating)
yield
2 dozen cookies
prep time
40 Min
cook time
10 Min
Ingredients For gluten free snickerdoodle cookies
-
1/4 ccrisco shortening
-
1/4 cbutter
-
3/4 cgranulated white sugar
-
1 lgegg
-
2 tspvanilla extract
-
1 1/2 casian white rice flour
-
1/4 tspsalt
-
1/2 tspbaking soda
-
1 tspcream of tartar
-
1/2 tspzantham gum
-
1/8 tspfresh grated nutmeg optional
-
3 Tbspsugar
-
1 Tbspcinnamon
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Gluten Free Snickerdoodle Cookies:
ADVERTISEMENT
ADVERTISEMENT