Our gluten-free snickerdoodle recipe retains the simplicity of sugar and cinnamon that will take you back to grandma’s kitchen.
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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 large Land O Lakes® Egg
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon gluten-free vanilla
1/8 teaspoon salt
3 tablespoons sugar
1 1/2 teaspoons ground cinnamon
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.
If dough is too soft, cover and refrigerate 1 hour or until chilled.
Gluten-Free 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 products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.
Packing your own gluten-free lunches is a safe and tasty way to stay on a gluten-free diet. These packable recipes include some classic favorites, and all have passed the important taste-test!