Snickerdoodles (Gluten-Free Recipe*)

Snickerdoodles (Gluten-Free Recipe*)

The simplicity of sugar and cinnamon will take you back to grandma’s kitchen.

20 min.prep time 60 min.total time
4 dozen cookies
4.42857142857143 7 Ratings

Ingredients

Cookie

3/4 cup sugar
1/2 cup Land O Lakes® Butter, softened
1 1/4 cup plus 2 tablespoons Gluten-Free Flour Blend (see below)
1 Land O Lakes® All-Natural Egg
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon gluten-free vanilla
1/8 teaspoon salt

Cinnamon Sugar

3 tablespoons sugar
1 1/2 teaspoon ground cinnamon

Directions

Heat oven to 400°F. Combine 3/4 cup sugar and butter in large bowl; beat at medium speed until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed.

Combine all cinnamon sugar ingredients in small bowl; mix well.

Shape dough into 1-inch balls; roll in cinnamon sugar mixture. Place 2 inches apart onto ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are lightly browned.

 

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, the FDA and USDA have not defined the term "gluten-free." Therefore, to the best of our knowledge, the ingredients in our Process Cheese (example: American Process Cheese) and our natural dairy products (examples: natural cheese and butter) do not contain gluten.

Recipe Tip

- If dough is too soft, cover and refrigerate until chilled (about 1 hour).

- Learn about gluten-free baking.

Nutrition Facts (1 cookie)

Calories: 50

Fat: 2g

Cholesterol: 10mg

Sodium: 35mg

Carbohydrates: 8g

Dietary Fiber: 0g

Protein: 0g

Recipe #9235B©2010Land O'Lakes, Inc.

Recipe Comments & Reviews

2
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.
Posted Mar 27 2013 by tj
author_photo
Test Kitchen Comment
From:

Cindy

I think the gritty taste is likely coming from the rice flour in the GF flour blend. You could try another flour blend with less rice flour to eliminate some of the grittiness. Make sure to freeze the cookies, too, since GF cookies tend to stale more quickly and dry out.
Posted March 28, 2013
4
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.
Posted Jul 26 2012 by Sam
5
Delicious! I like a little more cinnamon, so used 1 T. sugar to 1 t. cinnamon, as in my gluten-full recipe.
Posted May 12 2012 by Carol
5
These are delicious, my husband loves these cookies.
Posted Feb 29 2012 by Lily
5
Fabulous! They were everybody's favorite.
Posted Dec 18 2011 by Marge
5
So Awesome! I love these cookies. They taste like the gluten version I remember. It makes me want to cry; I am so happy.
Posted Oct 29 2011 by Sarah
5
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!
Posted Jul 11 2010 by Susan
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