Mallory always felt food would play a huge part in her life and career. As part of a family that loved cooking and spending dinner together, she equated food with having a good time.
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Our gluten free snickerdoodle recipe retains the simplicity of sugar and cinnamon that will take you back to grandma’s kitchen.
Heat oven to 400°F.
Combine 3/4 cup sugar and butter in bowl; beat at medium speed until creamy. Add all remaining cookie ingredients; beat at low speed until well mixed.
Combine all cinnamon sugar ingredients in bowl; mix well.
Shape dough into 1-inch balls; roll in cinnamon sugar mixture. Place 2 inches apart onto ungreased cookie sheet. Bake 8-10 minutes or until edges are lightly browned.
Dietary Fiber: 0g
My granddaughter and I made these and were very disappointed. We made a double batch and they did not keep their shape and the flavor of the GF flour left a bad after taste. We added some almond flavoring which helped.
I made this recipe with a flour blend I had on hand, they turned out great. My cookies remained in a mound shape but were still very tasty.
Delicious! Landolakes.com, you have the best GF cookie recipes! (I don't do well with potato starch, so I use a flour blend of 2 c. brown rice flour, 1/2 c. tapioca, 1/2 c. + 2 T. arrowroot flour, and 1 t. xanthan gum.)
Regarding comment by Toni (me!) I realized I forgot to rate the recipe. So, even with the little adjustment to the flour mixture, I give it 5 stars! If it passes the non-gluten free kid test, it's a winner!
Very good. A little gritty but likely the rice flour. Everyone lived them had no idea they were gluten free.
I made these for the first time last week and thought they came out absolutely wonderful! My daughter, who is not gluten free, loved them so much she said to me, "Please take these cookies outta here! They are so good, I can't stop eating them!" Now that was the best compliment I could receive! Because I could not find any potato starch at my grocer, I did a slight variation on the recipe with the GF flour and I personally, think the cookies came out better. Instead of using potato starch, I used Arrowroot. I also substituted 1/4 cup coconut flour in addition to the rice flour. The GF flour blend calls for 2 cups rice flour, so instead I used, 1 3/4 cups rice flour and 1/4 cup coconut flour. What I liked most about this substitution is that is seemed to remove some of the grittiness that I notice with using all rice flour, in addition it made the cookie slightly more dense, but to me, more flavorful and richer tasting. One thing to remember if using coconut flour is to add little bit of water when mixing. And I mean, a little bit, just to not have the dough be so sticky and thick. I also used this same substitution on the chewy chocolate chip cookies and they too came out better, thicker, and less gritty.
There are wonderful. I doubled the recipe and added 1 cup of cinnamon chips. AWESOME!
I'm not sure where I went wrong but my cookies are sort of gritty. Maybe it's because I increased the cinnamon after reading someone's review that said to increase it to 3 tsp. I'll try them again without doing that. I was so looking forward to homemade cookies that I can actually eat.
This recipe worked out fantastic for gluten free cookies, they're just like the wheat cookie. I did double the cinnamon because, well, it's the best part. The texture was spot on. But I thought the flavor of the actual cookie was a little off, it had a slight hint of baking soda or something, just can't put my finger on what. I will make again.
Delicious! I like a little more cinnamon, so used 1 T. sugar to 1 t. cinnamon, as in my gluten-full recipe.
These are delicious, my husband loves these cookies.
Fabulous! They were everybody's favorite.
So Awesome! I love these cookies. They taste like the gluten version I remember. It makes me want to cry; I am so happy.
I made these cookies and not only used the gluten free flour, but I also used 1/2 cup of Splenda in place of the sugar. Also rolled the cookies in a mix of Splenda and Cinnamon. So I ended up with a Gluten free, diabetic cookie. They were excellent!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2820
© 2014 Land O'Lakes, Inc.
Since everyone seems to be so busy lately. So, my girlfriends and I are getting together for brunch to plan a few gatherings and playdates. While our main objective is to get some dates on the calendar, I have to be honest: we’re going to have more fun seeing each other and catching up than actually planning things to do! And, since it’s really all about the food when you get together with friends, I’m going to make Chocolate Toffee Brunch Biscuits to share.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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