Gluten Free Snickerdoodles Recipe
Soft and chewy cinnamon cookies with a gorgeous, crunchy cinnamon sugar coating. PLEASE NOTE: Ideally, make the cookie dough the night before - it will need at least 1-2 hours chilling time at a minimum.
Servings: 16 cookies
Equipment
Ingredients
- 175 g unsalted butter
- 100 g granulated sugar
- 125 g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 275 g plain gluten free flour
- 0.5 tsp xanthan gum
- 1.5 tsp cream of tartar
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 0.25 tsp sea salt
For The Coating:
- 50 g granulated sugar
- 1 tsp ground cinnamon
Instructions
- Add the butter and sugar to a mixing bowl and cream together using an electric whisk.
- Add the egg and vanilla and mix again to combine.
- Add the plain gluten free flour, xanthan gum, cream of tartar, bicarbonate of soda, sea salt and cinnamon and mix again with a wooden spoon until it forms a sticky dough.
- Wrap the cookie dough in clingfilm and refrigerate for at least 1-2 hours, ideally overnight if you can.
- When ready to bake, preheat the oven to 200C / Fan 180C. Line two large baking trays with baking paper.
- Add the granulated sugar and cinnamon to a tub and shake well to mix. Pour out onto a plate or small bowl.
- Portion the cookies into around 16 balls - you can either do this using a 5cm ice-cream/cookie scoop, or break off pieces around 45g each. Roll into balls.
- Roll the balls into the sugar mix, then place onto the lined baking trays. I recommend baking in batches as they will need some room to spread.
- Bake for 12-13 minutes and then remove from the oven. Leave on the tray for 10-15 minutes before moving to firm up, as they will be very soft when they first come out of the oven.
Notes
- These gluten free cookies will keep at room temp in a sealed container for up to a week, and shouldn't soften too much.
- If you don't want to make them all at once, you can freeze the cookie dough balls and then bake from frozen. Just add an extra few minutes in the oven.
Nutrition
Serving: 1 cookie | Calories: 201kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Fiber: 2g | Sugar: 18g
