Description
Enjoy the nostalgic charm of classic snickerdoodles with this gluten-free version that boasts a delightful tang and a signature crackled top. Perfectly spiced with cinnamon and sugar, these cookies offer a soft, chewy center that everyone at the table will love.
Ingredients
- Gluten-free all-purpose flour blend (such as gfJules)
- Xanthan gum (if not included in flour blend)
- Cream of tartar
- Baking soda
- Salt
- Unsalted butter, melted
- White sugar
- Eggs
- Pure vanilla extract
- Cinnamon and sugar (for coating)
Instructions
- In a small bowl, whisk together the gluten-free flour, xanthan gum, cream of tartar, baking soda, and salt until the mixture is evenly distributed.
- In a standing mixer, beat the sugar and melted butter for 20 to 30 seconds; add the eggs and vanilla extract, beating for another 20 seconds until smooth.
- Turn the mixer to low and slowly add the dry ingredients, mixing only until the white streaks of flour disappear; chill the dough for one hour if it feels too soft.
- Preheat your oven to 400°F (204°C) and line your baking sheets with parchment paper or silicone mats.
- In a small bowl, mix the extra sugar and cinnamon, then scoop dough into balls, roll them in the mixture, and place them two inches apart on the pans.
- Bake for 7 to 10 minutes until the edges are set but the centers remain soft, then transfer the parchment to a cooling rack.
Notes
For the most consistent results, ensure your eggs are at room temperature before mixing to help the dough emulsify properly with the melted butter. If you prefer a flatter cookie with more snap, use the back of a spoon to press the dough balls down slightly before they enter the high-heat oven.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American