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!
Servings: 28 cookies
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.
