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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Cookie
34 cup sugar
12 cup Land O Lakes® Butter, softened
1 14 cup plus 2 tablespoons Gluten-Free Flour Blend (see below)
1 teaspoon cream of tartar
12 teaspoon baking soda
12 teaspoon gluten-free vanilla
18 teaspoon salt
Cinnamon Sugar
3 tablespoons sugar
1 12 teaspoons ground cinnamon
STEP 1
Heat oven to 400°F.
STEP 2
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.
STEP 3
Combine all cinnamon sugar ingredients in bowl; mix well.
STEP 4
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.
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.
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.
For those who follow a gluten-free diet, the options for treats can feel limited. These cookie recipes prove otherwise! From peanut butter cookies to glazed chai shortbread, and even a classic snickerdoodle, anyone can enjoy a sweet everyday treat.
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