Friday, July 17, 2009

Gluten Free Snickerdoodle Cookie Recipe



When I was a little girl “snickerdoodles” were one of the first cookies I learned how to make. Deliciously simple vanilla cookies with a coating of cinnamon and sugar! I often made snickerdoodles for youth gatherings at church, for my teachers at school, and just for fun.

I’m always looking for ways to make baking gluten free easier and less time consuming. Last week I needed a dessert for a small dinner party and I decided to come up with a recipe for Snickerdoodles using my favorite gluten free master baking mix.

These cookies come together quickly and are a true crowd pleaser! By the end of our gathering last week not one cookie was left! It’s such an easy cookie to make that I’ll be adding them to my list of super easy gluten free desserts! You could add endless additions to these cookies: nuts, chocolate chips, butterscotch chips, peanut butter chips, raisins, you name it!

Healthy? Well, not particularly… but they are really delicious, kid-friendly gluten free cookies!

Perfect for lunch boxes, office gatherings, or just because, these cookies will be sure to please anyone who tries them!


Gluten Free Snickerdoodles
(gluten free, soy free, *casein free)

½ cup Spectrum shortening
3/4 cup sugar
2 eggs
2 ¾ cups Gluten Free Master Baking Mix, or GF/CF Homemade Master Baking Mix (or other leavened gluten free baking mix)
1 teaspoon vanilla

Mixture for dipping cookies in:
3 tablespoons sugar
2 teaspoons cinnamon


Directions:

Preheat oven to 350 degrees. Cream shortening with sugar. Mix in eggs and vanilla. Stir in Gluten Free Master Baking Mix. (You can chill dough to make it easier to work with at this point, but it is not necessary!) Roll dough into 1” balls. In a small bowl mix together cinnamon and sugar. Roll cookie balls in mixture and place 2” apart on a greased baking sheet (or a baking sheet lined with parchment paper or silpat mat). Flatten cookies by using the bottom of a heavy cup or glass that has been covered in the cinnamon/sugar mixture. (Cookies will not spread while baking, so it’s important to flatten them with the bottom of a glass or with a fork!) Bake for 8-10 minutes in 350 degree oven until cookies are golden brown on the edges. Let cool on cookie sheets for several minutes before moving to cooling rack. Store in an airtight container on the counter.

Makes 2 dozen cookies.

(Printer-friendly recipe.)


Carrie's Notes:


  • Make sure to try out my revised gluten free/casein free master baking mix
  • I have not tried these cookies with agave nectar, but I think it would work with only 1/3 cup of agave in cookie dough. 
  • For a different flavor basic cookie, try using almond extract or lemon extract instead of the vanilla called for!
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15 comments:

  1. I can't wait to try these - they look beautiful!
    Thanks,
    Debbie

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  2. Believe it or not, I ate my first snickerdoodle in a home ec course in high school. Seriously! I'm not sure if its that my mom doesn't bake or that they're not really part of any kind of traditional jewish cooking (ie, the only time you could drag my mother into the kitchen), but either way, sinckerdoodles just aren't part of my go-to baking knowledge.

    That's not to say I don't like 'em, I just always seem to forget they exist. But your look grand...and chocolate or (and?!) butterscotch chip snickerdoodles? Man. I dont think I could forget such a thing...Thanks! :)

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  3. I'm excited to try this recipe. Thanks!

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  4. Awesome - I used to love snickerdoodles!

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  5. O love, love, love snickerdoddles! Great recipe.

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  6. I can't wait to try these - they look yummy!
    Debbie

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  7. I love snickerdoddles and made some not long ago. They remind me of jr. high school!

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  8. I tried these the day you posted the recipe -I didn't have any flour mixes so I threw together rice flour, sorghum flour, and xanthan gum in no particular order -and the cookies turned out great! Even my non-gluten-free mom likes them!

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  9. I bought some Spectrum shortening and haven't used it yet...I am not sure why. I was going to make some icing and never got around to it. This looks like a great way to try it out.

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  10. Ah, perfect-looking snickerdoodles! One of our all-time favorite cookies. I always heard they were the first cookie because they used basic ingredients. Makes sense, but I've never confirmed that was true. However, one thing I do know for sure is that they are wonderful cookies. I've made some since going gluten free, but wasn't too impressed. Sadly, I lost my original recipe that I planned to convert to gluten free (I've had great luck doing that). Now, I'll just use yours--thanks!

    Shirley

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  11. I saw another recipe for snickerdoodles cookies that uses xanthan gum. how come you don't use it in your recipe?

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  12. HI Tim - There is xanthan gum already included in my master baking mix, so I don't add additional xanthan gum in the recipe!

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  13. Can you use regular butter and get the same results?

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  14. Bethany -- I *think* you could use butter and get similar results, however butter does contain some water and proteins so it may cause the cookies to spread more than the spectrum palm shortening does because it's 100% fat.

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  15. Great list! Thanks for sharing!

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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