Gluten Free Snickerdoodles
These irresistible gluten-free snickerdoodles are fluffy clouds of sweetness, perfect for family fun and quick treats.
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
For the best texture, mix the dry ingredients into the wet slowly to avoid over-mixing. For extra flair, consider adding chocolate chips or nuts!