To me, Snickerdoodles are a soft, crackle-top cookie with just the right amount of sugar and cinnamon. Sure, Snickerdoodles may be a little “old fashion” and that’s probably why I love them. These beauties are just as delicious as they look and they are GLUTEN FREE! And these are NOT to be missed.
Snickerdoodles also always remind me of the Christmas Season. Every Christmas Eve, after church and a quiet family dinner at home, my husband makes these cookies with our four kids, especially for Santa! (YES, Santa gets GF cookies!) Two years ago I took an original Better Homes and Gardens recipe for Snickerdoodles and transformed it into the best GF version of this cookie!
Please give these a try and I hope that you find JOY in making and sharing them this Holiday Season!
Prep: 15 min./ Chill: 30 min./ Bake: 10 min. per batch
1/2 cup butter
1 cup sugar
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1/2 tsp. vanilla
1 1/2 cups gluten free baking flour (use Bob’s Red Mill GF baking flour) or my GF baking flour blend, see bottom of recipe
2 Tbsp. coconut sugar
1 tsp. ground cinnamon
- In the bowl of a mixer, beat the butter until fluffy. Then add sugar, baking soda and cream of tartar. Beat until combined, scraping the sides of the bowl to incorporate all ingredients.
- Add in the egg and vanilla, beat until combined.
- Add the flour 1/2 a cup at a time. Beat until all ingredients are combined.
- Chill dough in the refrigerator for a minimum of 30 minutes.
- In a small bowl combine the ingredients for rolling. Mix the coconut sugar and cinnamon with a fork and set to the side.
- Preheat the oven to 375 degrees.
- Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture to coat.
- Place dough balls on baking sheets lined with parchment paper.
- Bake cookies at 375 degrees for 10 min. or until edges are lightly golden.
- Transfer cookies to a wire rack to cool.
Makes approx. 30 cookies
My go-to blend of flours for all-purpose baking is:
Brown Rice Flour (extra fine ground) 2 cups or 6 cups
Potato Starch (not potato flour) 2/3 cup or 2 cups
Tapioca Flour 1/3 cup or 1 cup
*For a small, per batch amount use the measurements in the first column. Or, mix it up in bulk using the measurements in the second column and store it in an air-tight container so that you’ll have it ready on hand whenever you need it.
This all-purpose baking flour is courtesy of, Gluten-Free Baking Classics, is where you will find this recipe. It was one of the first books that I purchased for baking gluten free years ago and I still use it to this day.
For more GF Christmas Cookie recipe suggestions, head on over to Pinterest and click on my “GF Christmas Cookies” Board for more yummy recipes!
Happy Holiday Baking!
XOXO, Your GF Girl