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GF/DF Snickerdoodles

Nothing says the holidays to me like a good old-fashioned snickerdoodle cookie. Super-simple to make, our version is both gluten-free and dairy-free.

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Ingredients:
 

  • ¼ cup granulated sugar or sugar-in-the-raw

  • 1 Tbsp ground cinnamon

  • 1 ½ cups granulated sugar

  • ½ cup vegetable shortening

  • ½ cup dairy-free “butter, softened

  • 2 eggs

  • 2 ¾ cups gluten-free 1-to-1 flour blend

  • 2 tsp cream of tartar

  • 1 tsp baking soda

  • ¼ tsp salt
     

Directions:
 

Preheat oven to 400 degrees Fahrenheit. Line a cookie sheet with parchment paper.
 

In a small bowl, combine the ¼ cup of sugar with the cinnamon. Set aside.
 

In a large bowl, beat the 1 ½ cups of sugar, shortening, and butter together. Add the eggs and beat again until smooth.
 

In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
 

Mix the dry ingredients into the wet ingredients until well combined.
 

Shape the dough into ¾ inch balls. Roll the balls in the reserved cinnamon sugar. Place the sugared dough balls on the prepared cookie sheet, about 2 inches apart.
 

Bake for 8 to 10 minutes, or until the centers of the cookies are almost set. Cool for at least 1 minute on the cookie sheet before moving the cookies to a wire rack. Cook completely for about 30 minutes before eating. (Hang in there, it’s hard to resist their delicious aroma!)
 

Makes about 48 cookies.

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