Sweet cinnamon sugar cookies with crisp edges and chewy centers; these cookies are the perfect afternoon snack with a cup of tea or coffee. I’ve been playing with our family recipe in hopes of creating a gluten free version of the classic Snickerdoodle.
Slightly thinner than the original, with a distinct buttery cinnamon sugar flavor, I am very very happy with this cookie.
I wanted a Snickerdoodle made with butter alone; one that did not include shortening. If you prefer a cookie with a more cake-like texture, simply substitute shortening for 1/2 of the butter in this recipe.
Check out all of the Gluten Free Dessert Recipes on this website!
- 1 cup butter room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 1/2 cups brown rice flour *
- 1 1/3 cup tapioca starch *
- 1/2 teaspoon xanthan gum *
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon kosher salt
- Cinnamon sugar mixture: 1/4 cup white sugar plus 1 tablespoon cinnamon
- * If you are not in need of a gluten free recipe you can simply substitute 2 3/4 cups all purpose flour for the items marked with an *.
- Cream together the butter and sugar. Add the eggs and beat again. Whisk together the flour, starch, xanthan, baking soda, cream of tartar and salt. Add the dry ingredients to the wet ingredients and mix to combine. Chill the dough in the refrigerator for at least 1 hour.
- Preheat oven 400 degrees. Scoop the dough into balls and roll in the cinnamon sugar mixture. Place on a silpat or parchment lined baking sheet. Bake for 8 minutes and remove from the oven before the cookies are browned. They should be slightly puffy and crinkled on top. (If you prefer crispy cookies, let cook them a minute or two longer.)
- Allow them to cool on the baking sheet for 1-2 minutes and then remove to a wire cooling rack. Alternate using two baking sheets to allow each baking sheet to cool completely between batches. Enjoy!