Gluten-Free Snickerdoodles
December is here!! Hope you had a great weekend…did any of you put up your Christmas tree?
Sometime in October, my husband mentioned Christmas cookies. Subtly. And not just to me, he dropped “Christmas cookies” in a random conversation with Nana too. He waits all year long for Christmas cookies and when December hits, he’s in Christmas cookie heaven. He’s not alone, because Little A. is pretty wild for homemade cookies too. Between the two of them, I’ve got to make sure we’re well stocked!
This year, I made a list of cookies I wanted to make. Mostly the classic family recipes, but with a few new additions to the lineup; including these gluten-free snickerdoodles. There’s a certain gluten-free brand that makes them and they are not that easy to get a hold of in the city, so I wanted to make my own for the holidays. I love that cinnamon-sugar exterior…it’s so good!
They are a bit of a process, however, I think they are totally worth it! You make the dough, allow it to chill, then create little flat circles, which you toss in cinnamon sugar….and then it’s time to bake them and your home smells amazing and Christmas fills the air.
Because I’ve gone crazy for Christmas cookies this year, I will be sharing lots of my gluten-free recipes with you and I was hoping that you might share some of yours with me as well? We could make a cookie party out of it! Leave a comment with your favourite recipes.
PrintGluten-Free Snickerdoodles
- Total Time: 10 minutes
- Yield: 36 1x
Description
These cookies can be enjoyed any time of the year, but their cinnamon-sugar goodness is perfect for the holidays. Serve with hot chocolate and they are sure to be a hit.
Ingredients
- 3/4 cup of salted butter, room temperature
- 1½ cups of confectioner’s sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2½ cups all-purpose gluten-free flour
- 1½ teaspoons ground cinnamon
- 2 teaspoons of baking powder
- 2 tablespoons ground cinnamon combined with 4 tablespoons sugar (for coating)
Instructions
- In a large mixing bowl, combine the butter and confectioner’s sugar – beat until it is light and fluffy. Add in the eggs and vanilla, continue to beat until smooth.
- Slowly pour in the flour, cinnamon, and baking powder into the wet mixture – dough will form.
- Separate the dough into two pieces, wrap them up and place in refrigerator for 2 hours.
- Preheat oven to 375 F. Prepare your baking sheets by lightly greasing them.
- Roll out one piece of dough into a long cylinder. Cut it into about 18 pieces. Do the same with the other portion of dough.
- Form small balls of dough and then create a flat circle with them.
- Coat the circles thoroughly in cinnamon-sugar (don’t skimp!)
- Place them on the baking sheet and bake in the oven for 8-10 minutes.
- Cool for 20 minutes before removing them from baking sheet.
- Enjoy!
- Cook Time: 10
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Looks and sounds good! 🙂
Thanks Tina! They are pretty yummy!!
Cinnamon! Love cinnamon. Love cinnamon and sugar combination even more! Just simple goodness in one bite! I bet little A was pretty happy to see that plate of cookies!
Obviously I am very happy that the Christmas cookie season is here, thank you sweetheart!
These look delicious! I pinned them. =0)
Can you use unsalted butter? Will it make a big difference? Thank you!
Hi Jennifer, you can certainly use unsalted butter!
Thank you so much! I made a half batch yesterday and they came out so yummy! I rolled the dough into a log before I refrigerated it, so I was able to slice it easily (almost like a store-bought cookie dough). My only comment is that they were pretty crumbly… any tips to make them a little less so?
Hi Jennifer, so glad that you enjoyed them!!! Yes, to help with crumbling in gluten-free baking, add 1/2 a teaspoon of xantham gum or so. Here’s a great article for reference: http://glutenfreecooking.about.com/od/glutenfreecookingbasics/a/xanthanguargums.htm // Mine weren’t too crumbly, but then again, it can depend on which all purpose gluten-free flour you use. Thanks for your comments and for trying the recipe and letting me know your thoughts and how it turned out! 🙂
Thank you so much! I will pick up some Xanthan Gum (not not at my local supermarket where it’s $13.49 for the Bob’s Red Mill brand!!!). I will definitely let you know how they turn out. They are super tasty, just don’t want them too crumbly for our school dance. I think it’s great they asked for some gluten-free options to serve!
I think it’s great too! Hopw the xanthan gum solved the crumbly issue for you.
I also found these to be quite dry (crumbly) but the taste was spot on. I know in “regular” baking, my mom always made her cookies with crisco which kept them soft. I’m allergic to soy so that is not an option for me, but others could try it. I’m very new to GF baking so I didn’t realize xanthum gum would help with the texture. I’ll try that next time. Thanks for the recipe.
Oh and I found x.g. at my local shoprite in packets! MUCH cheaper than a big bag of it. I mean, it’s not like a recipe is going to call for a cup!
Hi Leigh, you’re right, if you can find xanthan gum in a small packet, that’s awesome. I’ve only managed to buy it in a large bag. I made this recipe with all-purpose robin hood gluten-free flour…and I’m wondering if a component in their ‘ready made mix’ makes them less crumbly, because I didn’t have that issue. But yes, i’ve found that when you add xanthan gum to a recipe, it resolves the crumble factor. In terms of them being dry – a little less time in the oven then…they may have overcooked. It’s amazing one a 1-2 minute time difference can make. Thanks so much for trying the recipe AND your feedback!!! 🙂
Hello.. After baking these cookies, what is the best way to store them to keep fresh, and for how long? Thanks!
Keep store in an air-tight container in the fridge for up to a week. Before serving, let them sit at room temperature for 5-10 minutes to take the chill off. Enjoy!
These cookies are so good! I made sure my gluten-free flour had xanthan gum in it so they wouldn’t crumble. Everyone enjoyed them.