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.
Why It Works
- Using our gluten-free flour substitute creates a cookie with a tender, buttery crumb and crisp edges.
- Yield:Makes about 3 dozen cookies
- Active time: 30 minutes
- Total time:1 hour
- 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 the oven to 400°F (205°C). Line two baking sheets with parchment paper.
Put the sugar, butter, eggs, and vanilla in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer) and mix on low until well blended.
Whisk together the flour, baking powder, and salt in a bowl and stir into the butter mixture. Mix the sugar and cinnamon for rolling in a small bowl.
￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼Use a 3/4-ounce scoop to portion the dough into generous 1 1/2-tablespoon balls, roll each one in the cinnamon sugar, and lay out on the prepared pans, leaving 2 inches between them. Bake for 10 minutes, rotating the pans halfway through, or until just set and turning golden brown around the edges.
Let the 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.