Why It Works
- Using our gluten-free flour substitute creates a cookie with a tender, buttery crumb and crisp edges.
Snickerdoodles are a holiday favorite in our house. While their cinnamon-sweetness can be appreciated at any time of year, our Christmas cookie tin is never without them.
- For the Cookies:
- 1 1/2 cups (300 grams) sugar
- 16 tablespoons (8 ounces or 225 grams) unsalted butter, at room temperature (2 sticks)
- 2 large eggs, at room temperature
- 1/2 teaspoon (2 grams) vanilla paste or pure vanilla extract
- 3 cups (390 grams) Gluten-Free Flour Blend
- 1 tablespoon (18 grams) baking powder
- 3/4 teaspoon (4.5 grams) fine sea salt
- For the Coating:
- 1/4 cup (50 grams) sugar
- 2 teaspoons (4 grams) ground cinnamon
Position the racks in the upper and lower thirds of the oven and preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Put sugar, butter, eggs, and vanilla in bowl of stand mixer fitted with paddle attachment (or use a hand mixer) and mix on low until well blended.
Whisk together flour, baking powder, and salt in bowl and stir into butter mixture. Mix sugar and cinnamon for rolling in a small bowl.
Use a 3/4-ounce scoop to portion dough into generous 1 1/2-tablespoon balls, roll each one in cinnamon sugar, and lay out on the prepared pans, leaving 2 inches between them. Bake for 10 minutes, rotating pans halfway through, or until just set and turning golden brown around the edges.
Let cookies cool for 10 minutes on the pans, then transfer to a wire rack to cool completely. The snickerdoodles can be kept in an airtight container for up to 1 week.
Stand mixer or hand mixer, baking sheets, parchment paper, 3/4-ounce cookie scoop, wire rack
Use any of our gluten-free flour blends to make this recipe. It can also be made with regular all-purpose flour.