Description
These soft and pillowy gluten-free snickerdoodles feature a rich depth from browned butter and a classic tangy finish thanks to cream of tartar. Rolled in a fragrant cinnamon-sugar crust, they offer a nostalgic Southern comfort that everyone can enjoy regardless of dietary needs.
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup vegetable shortening
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 3/4 cups gluten-free measure-for-measure flour (with xanthan gum)
- 1/4 cup almond flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Melt the butter in a small saucepan over medium heat, whisking constantly until it turns golden brown with a nutty aroma; pour into a bowl immediately to stop the cooking.
- Mix the warm browned butter with the vegetable shortening, granulated sugar, and brown sugar until the mixture is smooth.
- Add the room-temperature eggs and vanilla extract to the butter mixture, beating until the batter is light and fluffy.
- In a separate mixing bowl, whisk together the gluten-free flour, almond flour, cream of tartar, baking soda, and salt.
- Slowly incorporate the dry ingredients into the wet mixture on low speed until a soft dough forms.
- Cover the dough and refrigerate for at least 1 hour to allow the flours to hydrate and the fats to firm up.
- Preheat your oven to 400°F (204°C) and line a baking sheet with a silicone mat or parchment paper.
- Scoop the dough and roll into 1-inch balls, then roll each ball thoroughly in the cinnamon-sugar coating mixture.
- Place the balls on the baking sheet 2 inches apart and bake for 9 to 11 minutes until the edges are set and tops are cracked.
- Allow the cookies to rest on the pan for 2 minutes before transferring them to a wire rack to cool completely.
Notes
To ensure the best texture, always weigh your gluten-free flour if possible, as volume measurements can vary significantly between brands. If your dough feels too soft to roll even after chilling, add an extra tablespoon of gluten-free flour to help it hold its shape during the high-heat bake.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American