Description
My aunt Marlene’s recipe for Snickerdoodles is printed in our family cookbook. I was the editor of that book way back in 1995 yet some how I have never made these cookies. My mom baked pies, cakes and cookies but I don’t think she ever made these cinnamon-dusted Snickerdoodles either. Funny how that works.
What Makes Gluten Free Cookies So Hard?
Cookies are high in sugar and fat plus they cook in a short amount of time. On top of that gluten free flour doesn’t absorb fat as quickly as wheat flour so we’ve got a few challenges to overcome. If you’ve put cookies in the oven only to pull out a sheet of greasy, under done cookies, I’ve got the help you need.
When I stumbled upon the cookbook by Luane Kohnke, Gluten-Free Cookies, I was inspired to dig in and learn more.
During the process I baked up a storm, gave away a lot of cookies and loved tasting every batch I made! It really took my gluten free cookies to the next level and I share it all with you in many recipe posts, blog posts and podcasts. You’ll find a list of links at the bottom of this page.
PIN for later…
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Organize For Success Choosing Recipes
Do you skip over a recipe when you see it calls for an ingredient you don’t have or don’t want to buy? I think that’s smart and you can do that with gluten free cookie recipes too. But think about your goal; is it experimenting and learning or simply gathering a collection of awesome recipes?
If you’re interested in learning about different flours keep in mind that some recipes are written using a flour blend while others call for individual flours. It may be worth trying those recipes that call for three or four flours, the very recipes you’ve been passing by. I’m used to baking recipes like that now, not all the time but some of the time, so I know you can get used to doing it to.
Get your kitchen set up with the appropriate size containers for the different flours you have and store them where you can easily get at them. Look for two links at the bottom of this page for the posts where I describe how I do this.
Cookie Flour Blend on YouTube
Cream of Tartar and The Science of Snickerdoodles
Classic Snickerdoodles are a tangy, chewy cookie compared to a plain sugar cookie. Their distinctive tangy flavour is from the acid in cream of tartar making it a key ingredient. The chewiness happens because cream of tartar prevents sugar in the cookie dough from crystallizing into crunchiness.
Sometimes the science of baking is interesting but I could not think of one other recipe I make that uses cream of tartar. I thought about buying some but I polled my foodie friends and they either didn’t have it or the box was more than ten years old.
I made the tough decision that my recipe for Snickerdoodles would use the ‘cream of tartar substitute’. If you think it is a compromise by all means use it. I don’t actually think I could tell the difference between two cookies covered in sugar and cinnamon. If it ever happens that I do a taste test I will definitely come back and let you know what I learned.
Cream of Tartar Substitute Use 2 tsp of baking powder to replace 1 tsp cream of tartar & ½ tsp baking soda. |
Get The Tools
Every kitchen needs some tools. Many of my pans are more than ten and twenty years old. It takes time to collect good quality pans but it’s worth the effort in the long run. Pay attention to the pans and sizes you like and what works best for you. Work toward a collection like this so you can bake cookies, brownies, muffins, cakes and anything else you want.
- two cookie sheets , notice they have no edges
- two jellyroll pans, also know as baking sheets, with ¼-inch sides all around (used more for cooking but helpful for a cookie baking spree)
- two 8-inch square baking pans for brownies and cakes
- two 8-inch round baking pans if you like round cakes
- muffin tins; 6 or 12 cups per tin
- mini muffin tins; 12 or 24 cups per tin
- metal scoops in various sizes for muffins, cookies, meatballs and more
Enough about cookies, now get in the kitchen and start baking! Let me know in the comments below about your challenges or wins baking gluten free cookies.
More Recipes and Help For Cookies
- I use the Cookie flour blend in this recipe as well as these; Iced Pumpkin Spice Cookies, Gingerbread Cookies, Thumbprint Cookies and glazed Cappuccino Cookies.
- Cookies made with a single flour (quinoa flour); Peanut Butter Cookies and my Chocolate Chip Cookie Pizza.
- I make these cookies with my everyday blend (EGFG flour blend); Pumpkin Chocolate Chip Cookies, Chocolate Chip Cookies and this one with my blend plus another flour (teff) to enhance the taste: Chocolate Chip Cookies with Teff.
- And finally some cookies made with separate flour combinations; Sugar Cookies, Old Fashioned Sugar Cookies and Whipped Shortbread Cookies
- My everyday flour blend, EGFG flour blend, if you’re interested in my system for organizing my flours.
Blog posts and podcasts:
- Cookie Flour Blend post that includes a printable page with the single, double and quadruple recipe of this blend.
- Tips For Making Gluten Free Cookies
- A Recipe Round Up of Holiday Baking
- Recipe Round Up of Gluten Free Cookies
- Interview on A Canadian Celiac Podcast – Episode 43 Baking Gluten Free Cookies
Cinnamon Snickerdoodles
Everyone has heard of Snickerdoodles but if they were called Cinnamon Snickerdoodles I would have tried them sooner. I've been missing out!
Servings: 36 cookies
Ingredients
DRY INGREDIENTS
- 1â…” cups gluten free Cookie Flour Blend** (220 g)
- 1 tsp cinnamon
- 2 tsp baking powder* (OR 1 tsp cream of tartar + ½ tsp baking soda)
- ¼ tsp xanthan gum
- ¼ tsp salt
WET INGREDIENTS
- ½ cup butter, room temperature
- ¾ cup sugar
- 1 egg
CINNAMON-SUGAR TOPPING
- 2 Tbsp sugar
- 1 tsp cinnamon
Instructions
DRY INGREDIENTS
- Add cookie flour blend, cinnamon, baking powder, xanthan gum and salt in a medium bowl. Whisk to combine. Set aside.
WET INGREDIENTS
- In a stand mixer cream butter and sugar until fluffy, 2-3 minutes.
- Add egg and beat 1-2 minutes.
- Reduce speed to low and slowly add flour mixture until incorporated. Cover bowl with plastic wrap and refrigerate 2 hours or overnight.
CINNAMON-SUGAR TOPPING
- In a small bowl mix together sugar and cinnamon. Set aside.
- Preheat oven to 375°F. Line two cookie sheets with parchment paper.
- Using a 1¼-inch metal scoop measure cookie dough then roll in your hands to make balls. Roll each ball in cinnamon-sugar topping.
- Place cookies onto cookie sheets about 2 inches apart.
- Bake in preheated oven 10-12 minutes or until slightly brown around the edges. Place baking sheet on cooling rack for 2-3 minutes then transfer cookies to baking rack to cool completely.
- Store in airtight container, double wrap for maximum freshness.
Notes
**Cookie flour blend: 1⅓ cups brown rice flour, ½ cup ground almonds, 6 Tbsp potato starch, 3 Tbsp + 1 tsp tapioca starch, ½ tsp xanthan gum (makes 2½ cups)
*Cream of tartar substitute: 1 tsp cream of tartar & ½ tsp baking soda = 2 tsp of baking powder
Once shaped into balls and covered in cinnamon-sugar cookies can be frozen. Cook as directed, same oven temperature and same time.
Tried this recipe?Let us know how it was!
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