These gluten-free snickerdoodles are as at ease and crisp because the originals. .
Aki Kamozawa
Why It Works
- Using our gluten-free flour replace creates a cookie with a younger, buttery crumb and crisp edges.
Snickerdoodles are a vacation current in our residence. Whereas their cinnamon-sweetness would possibly well well well be most smartly-liked at any time of year, our Christmas cookie tin is by no means with out them.
Gluten-Free Snickerdoodles Recipe
- For the Cookies:
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1 1/2 cups (300 grams) sugar
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16 tablespoons (8 oz or 225 grams) unsalted butter, at room temperature (2 sticks)
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2 mammoth eggs, at room temperature
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1/2 teaspoon (2 grams) vanilla paste or pure vanilla extract
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3 cups (390 grams) Gluten-Free Flour Blend
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1 tablespoon (18 grams) baking powder
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3/4 teaspoon (4.5 grams) engaging sea salt
- For the Coating:
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1/4 cup (50 grams) sugar
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2 teaspoons (4 grams) floor cinnamon
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Command the racks within the upper and decrease thirds of the oven and preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
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Set sugar, butter, eggs, and vanilla in bowl of stand mixer fitted with stride attachment (or use a hand mixer) and mix on low till smartly blended.
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Inch collectively flour, baking powder, and salt in bowl and tear into butter mixture. Combine sugar and cinnamon for rolling in a tiny bowl.
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Expend a 3/4-ounce scoop to portion dough into generous 1 1/2-tablespoon balls, roll every person in cinnamon sugar, and lay out on the absorbing pans, leaving 2 inches between them. Bake for 10 minutes, rotating pans midway by, or till smartly matched situation and turning golden brown all over the edges.
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Let cookies chilly for 10 minutes on the pans, then transfer to a wire rack to chill entirely. The snickerdoodles would possibly well well well be saved in an airtight container for as much as 1 week.
Particular tools
Stand mixer or hand mixer, baking sheets, parchment paper, 3/4-ounce cookie scoop, wire rack
Notes
Expend any of our gluten-free flour blends to rep this recipe. It would possibly well well well be made with usual all-cause flour.
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