Irresistible Treats Await!
Ever experienced the bliss of warm, cinnamon-sugar-dusted cookies fresh from the oven? Let me tell you, these Irresistible Gluten Free Snickerdoodles will have your taste buds doing a happy dance! They’re not just another cookie; they’re fluffy little clouds of sweetness that are naturally gluten-free and ready in no time. You won’t be able to stop at just one – or two… okay, who are we kidding?
Why Make This Recipe
Family-Friendly Fun: Everyone in your house will be fighting over who got to eat the last one. And honestly, who doesn’t love a cookie that makes you feel all warm and fuzzy inside? 🤗
Quick and Easy: You’ll whip these up faster than you can say "snickerdoodle." Talk about instant gratification!
Minimal Cleanup: One bowl for mixing, one for rolling, and maybe a spatula to scrape the dough. Easy-peasy!
Ingredients
You don’t need fancy stuff — just these basics! Gather your ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 2 tbsp sugar (for rolling)
- 1 tsp ground cinnamon (for rolling)
Directions
Ready to get baking? Here’s how to create your cookie masterpiece:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla until well combined.
- Gradually add the dry ingredients to the wet mix, stirring until just combined.
- In a small bowl, mix together 2 tbsp sugar and 1 tsp cinnamon for rolling.
- Roll the dough into balls and then roll in the cinnamon-sugar mixture.
- Place the balls on the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes, until the edges are set but the centers are soft.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Make Irresistible Gluten Free Snickerdoodles (Overview)
Making these snickerdoodles is a breeze! Start by mixing your dry ingredients, then cream the butter and sugar for a fluffy texture. Don’t forget to beat in that egg and vanilla—it’s the magic touch!
Pro tip: for that perfect texture, alternate between mixing your dry ingredients into the wet to avoid over-mixing. Gentle is key! Then, roll those dough balls into the spicy cinnamon-sugar mix and watch them rise!
How to Serve Irresistible Gluten Free Snickerdoodles
Now, how to enjoy these yummy bites? Serve them warm with a glass of milk or hot cocoa, and watch the smiles appear! Or, pile them high on a plate for a cozy movie night snack. The aroma will fill your home, enticing everyone to join in. Can you resist?
How to Store Irresistible Gluten Free Snickerdoodles
Got leftovers? (If you do, color me impressed!) Store them in an airtight container at room temperature for up to 5 days. Alternatively, stick them in the fridge for a little longer shelf life. Need to save some for later? Freeze them in a sealed bag, and they can last up to 3 months. Just pop them in the microwave for a few seconds to get that fresh-outta-the-oven vibe. 🔥
Tips to Make Irresistible Gluten Free Snickerdoodles
Room Temperature Ingredients: Make sure your butter is softened but still cool. Warm butter can lead to flat cookies!
Don’t Skip the Cinnamon: Seriously, it’s the star of the show. Double it up if you really want that kick!
Chill the Dough: For an even fluffier texture, chill the dough for about 30 minutes before rolling.
Mix Add-Ins: Want a little flair? Toss in some chocolate chips or nuts for a delightful surprise.
Perfect Timing: Keep an eye on those cookies—taking them out a bit too early makes them nice and chewy (if you’re into that!).
Variations
Feeling adventurous? You can easily switch things up! Try adding a sprinkle of nutmeg for an extra spice kick, or swap the egg for applesauce for a vegan twist. Craving chocolate? Toss in some cocoa powder for a decadent twist on the classic!
FAQs
Can I use regular flour instead of gluten-free flour?
Yes, but it’ll no longer be gluten-free! Use all-purpose flour if gluten isn’t a concern.
Can I make these snickerdoodles vegan?
Absolutely! Replace the egg with flaxseed meal or unsweetened applesauce for a vegan version.
How long do these cookies last?
In a sealed container, they’ll stay fresh for about 5 days at room temperature or up to 3 months in the freezer!
📌 Pin this recipe for your next cozy dinner night!
Gluten Free Snickerdoodles
Ingredients
Dry Ingredients
- 1.5 cups gluten-free all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla extract
For Rolling
- 2 tbsp sugar
- 1 tsp ground cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla until well combined.
- Gradually add the dry ingredients to the wet mix, stirring until just combined.
- In a small bowl, mix together 2 tbsp sugar and 1 tsp cinnamon for rolling.
- Roll the dough into balls and then roll in the cinnamon-sugar mixture.
- Place the balls on the prepared baking sheet, spacing them apart.
Baking
- Bake for 10-12 minutes, until the edges are set but the centers are soft.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Printable Recipe Card
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