Description

Discover the science behind the perfect gluten-free cookie with this meticulously tested snickerdoodle recipe. By combining a unique four-flour blend with a specific 60-stroke mixing technique, these treats achieve a remarkable chewy texture and classic tangy cinnamon flavor.

Ingredients

Sweet Rice Flour (Koda Farms Mochiko)
Blanched Almond Flour
Gluten-Free Oat Flour
Tapioca Flour
Cream of Tartar
Baking Soda
Unsalted Butter
Organic Granulated Sugar
Fine sea salt
Vanilla extract
Large egg
Ground cinnamon
2 tablespoons sugar (for coating)
1 teaspoon cinnamon (for coating)

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Instructions

Place granulated sugar in a large bowl, pour hot melted butter over it, and let the mixture sit for 10 minutes.
Sift together the sweet rice flour, almond flour, oat flour, tapioca flour, cinnamon, cream of tartar, baking soda, and sea salt.
Whisk the egg and vanilla extract into the butter-sugar mixture until it is completely smooth and emulsified.
Stir the dry flour blend into the wet ingredients, then vigorously beat the dough for exactly 60 strokes to build structure.
Cover the dough and refrigerate for at least 30 minutes to allow the starches to fully hydrate.
Preheat the oven to 350ºF (175°C) and line rimless cookie sheets with parchment paper.
Scoop 2.5-tablespoon portions of dough, roll into balls, and coat them thoroughly in the cinnamon-sugar mixture.
Bake for 8 to 10 minutes in the upper third of the oven, then tap the pan firmly on the counter immediately after removal.

Notes

To ensure the best results, use a digital scale to measure your flours precisely, as volume can vary significantly. If you prefer an even deeper flavor, let the dough rest in the refrigerator for up to 48 hours before baking to maximize starch hydration.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American