Crispy edges, chewy centers, and yummy cinnamon flavor makes these gluten-free snickerdoodles a delicious treat to enjoy fall, winter and really, year-round.
- 2 3/4 cup (345 grams) good all-purpose gluten-free flour (I used gfJules)
- 3/4 tsp. xanthan gum (omit if using gfJules or another brand with xanthan gum)
- 1 tsp. cream of tartar
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 cups white sugar
- 1/2 cup butter or dairy-free alternative, softened
- 1 tsp. vanilla extract
- 2 eggs
- 2 Tbsp. white sugar
- 1 1/2 tsp. cinnamon
- Preheat oven to 400°. Line baking sheets with parchment paper or silicone liners.
- In a small bowl, whisk together the flour, xanthan gum (if needed), cream of tartar, baking soda, and salt.
- In the bowl of your standing mixer, beat the sugar, butter or margarine, vanilla and eggs until well mixed.
- Dump the bowl of dry ingredients into your mixing bowl and mix on low until all combined.
- Cover the dough and place in fridge to chill for one hour or up to 2 days.
- When ready to use, remove from fridge to soften until you can roll easily.
- In a small bowl, combine 2 Tablespoons sugar and 1 1/2 tsp. cinnamon together.
- Roll dough into about 1 inch balls, or your desired size.
- Roll dough in sugar/cinnamon mixture and place 2 inches apart on parchment or silicone-lined baking sheets.
- Bake 8-10 minutes or until set. For crispier cookies, cook longer; for chewier cookies, remove while cracks look just a bit “wet” still, but edges are set.
- Slide cookies off onto a cooling rack. I just slide the whole sheet of parchment right off so I don’t have to worry about cracking any cookies.