Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Gluten-free Snickerdoodle Cookies
Gluten-free Snickerdoodle Cookies, soft and chewy, rolled in cinnamon sugar. This classic cookie is bound to be someone’s favorite!
Prep Time
20
minutes
mins
Cook Time
9
minutes
mins
Course:
Dessert
Cuisine:
American
Diet:
Gluten Free
Servings:
28
cookies
Calories:
73
kcal
Author:
Katie Olesen
Ingredients
¼
Cup
Butter
¼
Cup
Shortening
½
Cup
Sugar
¼
Cup
Brown Sugar
1
Egg
1
teaspoon
Vanilla
1 ¼
Cup
Gluten-free Flour Blend
designed for baking, I use Pamela's All-purpose Flour
½
teaspoon
Cream of Tartar
½
teaspoon
Baking Soda
¼
teaspoon
Salt
¼
Cup
Sugar + ½ teaspoon Cinnamon,
for rolling
Instructions
Heat oven to 375°
Whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
Cream butter, shortening, and sugars together until fluffy, about 2 min.
Mix in the egg and vanilla.
Blend in the whisked dry ingredients.
Combine the cinnamon and ¼ cup sugar together in a small bowl.
Roll 1 Tablespoon of dough into a ball. Roll the ball in a mixture of cinnamon and sugar.
Bake 8-9 min until lightly browned.
Notes
The dough can be chilled for 1 hour or up to overnight if desired.
Nutrition
Serving:
1
cookie
|
Calories:
73
kcal
|
Carbohydrates:
9
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.3
g
|
Cholesterol:
10
mg
|
Sodium:
56
mg
|
Potassium:
14
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
59
IU
|
Calcium:
7
mg
|
Iron:
0.2
mg