Gluten-Free Snickerdoodle Cookies

Snickerdoodles.  I love everything about them!  They’re one of those cookies that truly reminds me of my childhood.  It’s the one (okay one of the many) batters that would mostly get eaten before cooking.  Today snickerdoodles are one of my kids’ favorites too, and while I try to only let them lick the spoon and bowl, there’s always a few missing before going into the oven.

A little history – snickerdoodles are a favorite New England regional cookie and the name (according to Joy of Cooking) is most probably a corruption of the German schneckernnudeln, or “wrinkled noodle.”  Whatever the origin, they are simple, delicious, and a family favorite.

The challenge with these cookies – making them with gluten-free flour.  After much trial and error, I developed two different recipes using my 1,2,3 Gluten-Free Flour.

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One is for a soft, puffy cookie; the second is for a thin, crisp cookie.  Try them both and see which you like.  Both cookies store well, cooled to room temperature, in an airtight container.

I tend to prefer the soft puffy snickerdoodle cookies, plus I think a bit more fun to make.  I am not a baker, but the ease of this recipe makes it easy.  The first 3 steps are standard mixing of ingredients.

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Next roll the dough ball in a cinnamon sugar mixture.

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Place on a sheet pan and here comes the fun part for the kids – flatten with the bottom of a drinking glass.

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Gluten-Free Soft Snickerdoodle Cookies

Yield: 2 dozen cookies

Gluten-Free Soft Snickerdoodle Cookies

Ingredients

  • 2 large eggs
  • 2 cups confectioner’s sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 cups 1,2,3 Gluten-Free Flour
  • 3 tablespoons granulated sugar, for rolling
  • 2 tablespoons cinnamon, for rolling

Instructions

  1. In a deep 3-quart bowl, beat eggs until light and fluffy. Add confectioners sugar and vanilla and beat until smooth and lump free. Reserve.
  2. In a separate medium bowl combine baking powder, baking soda, salt, cinnamon and flour. Whisk to mix well. Reserve.
  3. Preheat oven to 375°F. Add flour mixture to egg mixture beating well. Batter will be very thick. Lift beater blades an inch above the batter in the bowl and increase the speed to clean the blades of batter.
  4. Combine granulated sugar and cinnamon in a small bowl and whisk to mix. Using a 2-tablespoon cookie scoop lightly sprayed with nonstick cooking spray, scoop level scoopful and drop into the bowl of cinnamon-sugar. Rotate bowl to coat cookie. Then, using hands, roll into a ball. Place on parchment paper-lined half-sheet pan, spacing cookies 2 inches apart. When tray is full, flatten cookies to 1 ½ inch diameter circle with the flat bottom of a drinking glass.
  5. Repeat with second half-sheet pan until all dough is used.
  6. Bake until cookies are puffed, cooked through and slightly crinkled, about 11 minutes. Remove from oven. Transfer cookies to a wire rack to cool.
http://gffamilyfood.com/recipes/gluten-free-snickerdoodle-cookies/

In contrast to soft, puffy snickerdoodle cookies, these are flat, crisp, tender and delicious.  My kids tend to prefer this version because they like to put one on a plate, add a scoop of ice cream and a drizzle of Chocolate Syrup.

What makes these cookies spread?  The butter.  And to quote Paula Dean, the butter is probably what makes them taste so good too.

Gluten-Free Snickerdoodle Cookies

Yield: 3 dozen cookies

Gluten-Free Snickerdoodle Cookies

Ingredients

  • 2 large eggs
  • 1 stick (8 tablespoons) unsalted butter or GF butter alternative, preferably Earth Balance
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups 1,2,3, Gluten-Free Flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 3 tablespoons granulated sugar, for rolling
  • 2 tablespoons cinnamon, for rolling

Instructions

  1. In a deep 3-quart bowl, beat eggs, butter, 1 cup granulated and ½ cup light brown sugar until very light and fluffy. Add vanilla extract, beat to mix and reserve.
  2. In a separate medium bowl combine flour, baking powder, baking soda, salt and cinnamon. Whisk to mix.
  3. Preheat oven to 375°F. Add flour mixture to egg mixture and beat until batter is smooth and lump free. Cover bowl and refrigerate for at least 1 hour.
  4. Combine granulated sugar and cinnamon in a small bowl and whisk to mix. Using a 2-tablespoon cookie scoop lightly sprayed with nonstick cooking spray, scoop level scoopful and drop into the bowl of cinnamon-sugar. Rotate bowl to coat cookie. Then, using hands, roll into a ball. Place on parchment paper-lined half-sheet pan, spacing cookies 2 inches apart. Do not flatten cookies.
  5. Repeat with second half-sheet pan until all dough is used.
  6. Bake until cookies are brown, cooked through and slightly crinkled, about 11 minutes. Remove from oven. Transfer cookies to a wire rack to cool.
  7. Repeat with another half-sheet pan, as needed, until all dough is used. Refrigerate cookies, covered for 1 hour or overnight.
http://gffamilyfood.com/recipes/gluten-free-snickerdoodle-cookies/

Which version do you like better?  Soft, puffy snickerdoodles or the flat, crispy snickerdoodle cookies?

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Comments

  1. I’ve got the soft ones in the oven right now. I’m really hoping there’s not supposed to be butter in this recipe. Just eggs, huh?

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