Description

Experience the nostalgic comfort of a classic snickerdoodle with this perfected gluten-free recipe that features a soft, pillowy center and a signature cinnamon-sugar crunch. These cookies offer a sophisticated flavor profile using high-quality cinnamon to create a warm, aromatic treat suitable for any occasion.

Ingredients

Gluten-Free All-Purpose Flour (with xanthan gum)
Ground Cinnamon
Unsalted Butter, room temperature
1 cup Granulated Sugar (divided into 3/4 cup and 1/4 cup)
1 Large Egg
Baking Powder
Baking Soda
Fine Sea Salt

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Instructions

Preheat your oven to 350 degrees F (180 degrees C) and line two large baking sheets with parchment paper.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt until thoroughly combined and aerated.
In a separate large bowl, cream the room-temperature butter and 3/4 cup of the sugar using an electric mixer for 2 minutes; add the egg and whisk until pale and fully incorporated.
Gradually add the dry flour mixture to the wet ingredients and whisk on low speed for approximately 2 minutes until a soft dough forms.
Shape the dough into 1 1/2-inch balls, then roll each ball in a small bowl containing the remaining 1/4 cup sugar and ground cinnamon until well coated.
Place the balls on the baking sheets and bake for 12 to 15 minutes until the edges are golden; let them cool on the sheet for 1 minute before moving to a wire rack.

Notes

For the best results, use a high-quality gluten-free flour blend that specifically includes xanthan gum to ensure the cookies hold their structure without being crumbly. If your kitchen is particularly warm, chilling the dough for just 10 minutes before rolling can make the balls easier to handle and help prevent the cookies from spreading too much in the oven.

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