Description
A delightful gluten free version of snickerdoodle cookies that are soft and chewy.
Ingredients
Scale
- 1 1/2 cups gluten free all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix gluten free flour, baking soda, cream of tartar, and salt.
- In another bowl, cream together butter and sugar until light.
- Add egg and vanilla to the butter mixture and mix well.
- Gradually add dry ingredients to the wet mixture and mix until combined.
- In a small bowl, combine sugar and cinnamon for rolling.
- Form dough into balls and roll in the sugar-cinnamon mixture.
- Place cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges are golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- For a softer cookie, do not overbake.
- You can substitute coconut oil for butter for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: gluten free snickerdoodle cookies