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!
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Servings: 36 cookies
Ingredients
DRY INGREDIENTS
- 1⅔ cups gluten free Cookie Flour Blend** (220 g)
- 1 teaspoon cinnamon
- 2 teaspoon baking powder* (OR 1 teaspoon cream of tartar + ½ teaspoon baking soda)
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
WET INGREDIENTS
- ½ cup butter, room temperature
- ¾ cup sugar
- 1 egg
CINNAMON-SUGAR TOPPING
- 2 tablespoon sugar
- 1 teaspoon 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 tablespoon potato starch, 3 tablespoon + 1 teaspoon tapioca starch, ½ teaspoon xanthan gum (makes 2½ cups)
*Cream of tartar substitute: 1 teaspoon cream of tartar & ½ teaspoon baking soda = 2 teaspoon 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.