Snickerdoodles (Gluten Free). Use appropriate amount for recipe; store remainder in container with tight-fitting lid. If you have childhood memories of snickerdoodles, then I bet your mom's recipe is The Best (says you). I don't have anything to compare them to. Yet I'm still certain that this recipe for gluten free snickerdoodles is, in fact. These gluten-free snickerdoodles are as tender and crisp as the originals. [Photograph: Aki Kamozawa] Snickerdoodles are a holiday favorite in our house.
While their cinnamon-sweetness can be appreciated at any time of year, our Christmas cookie tin is never without them.
Secrets to the BEST Gluten-Free Snickerdoodles.
Before I walk you through how to make them, here are a few tips to help you achieve the best gluten-free snickerdoodles around.
You can cook Snickerdoodles (Gluten Free) using 8 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Snickerdoodles (Gluten Free)
- You need 275 g of Gluten Free Flour.
- Prepare 150 g of Caster Sugar.
- Prepare 100 g of Margarine.
- Prepare 1 of Large Egg.
- It's 1/2 tsp of Baking Powder.
- Prepare of Coating:.
- You need 1 tsp of Cinnamon.
- You need 1 tbsp of Caster Sugar.
Like with my famous gluten-free chocolate chip cookies, browned butter gives these cookies a delicious nutty flavor. Use the right kind of gluten-free. I bring myself back to high school with the images of snickerdoodles sold in the cafeteria of Lawrence Central high school. Big and round, flat and strong, with the coating of sugar and cinnamon.
Snickerdoodles (Gluten Free) instructions
- Note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients..
- Pre heat oven to 200°c Gas Mark 6..
- Put the butter and sugar into a mixing bowl and the flour and baking powder into another..
- Cream the butter and sugar together then add the egg and mix until blended together..
- Add the flour mixture a little at a time and stir together until completely blended..
- Mix the cinnamon and sugar together for the coating..
- Separate a small piece of dough (about the size of a walnut) and roll into a ball, then roll into the cinnamon and sugar mixture. Repeat with remaining mixture..
- Place balls on an ungreased baking tray approximately 2" apart. Flatten the balls into rough round cookie shape..
- Bake for 8-10 minutes until golden brown. Allow to cool before serving..
Line a couple of baking sheets with parchment, or simply take them out and set them somewhere handy; they don't need to be greased. Vegan and gluten-free snickerdoodles that are soft on the inside, crunchy on the outside, and all-round delicious. Snickerdoodles are not the easiest cookie to try and make a bit healthier, and it took me more than a few standard tries to get this recipe just. These gluten free snickerdoodles have that magical power of making people gluten-free dessert believers. They are melt-in-your-mouth soft and coated with just the right amount of sugar and cinnamon.