The ultimate gluten free snickerdoodles recipe; crispy, chewy, and perfectly spiced! Enjoy!
-MBK
Gluten-Free Snickerdoodle Cookies
Ingredients
- 1 cup unsalted butter, softened 227 grams
- 1 ¾ cups granular sugar, divided 350 grams
- ½ cup firmly packed light brown sugar 110 grams
- 2 large eggs 100 grams, room temperature
- 1 ½ teaspoons vanilla extract 6 grams
- 2 ¾ cups gluten free 1-1 flour 344 grams
- 1 ½ teaspoons cream of tartar 4.5 grams
- 1 teaspoon baking soda 5 grams
- 1 teaspoon kosher salt 3 grams
- 2 ½ teaspoons ground cinnamon 5 grams
Instructions
- Preheat oven to 400 degrees. Line baking sheets with parchment paper.
- In a bowl of a stand mixer, fitted with paddle attachment, beat butter and 1 ¼ cups (250 grams) granulated sugar and brown sugar at medium speed until fluffy, 3 – 4 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla.
- In a medium bowl, combine flour, cream of tartar, baking soda and salt. Add dry ingredients to butter mixture and stir until just combined. In another medium bowl, combine cinnamon and remaining ½ cup (100 grams) granulated sugar.
- Using a 1 ½ tablespoon scoop, form cookie dough balls (28 to 30 grams each) and toss into cinnamon sugar mixture until well coated. Please two inches apart on prepared pans.
- Bake, one batch at a time, until edges are lightly golden brown but centers look slightly wet (8 – 10 minutes). Remove from oven and let cool on pan for 5 minutes. Remove cookies onto a wire rack and let cool completely.