Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Gluten-free Snickerdoodle Cookies
Katie | Wheat by the Wayside
Gluten-free Snickerdoodle Cookies, soft and chewy, rolled in cinnamon sugar. This classic cookie is bound to be someone’s favorite!
5
from 1 vote
Prep Time
20
mins
Cook Time
9
mins
Course
Dessert
Cuisine
American
Servings
28
cookies
Calories
72
kcal
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
Calories:
72
kcal