Tag Archives: gluten sensitive

Gluten Free Snickerdoodle Cookie Recipe

Snickerdoodles
Gluten Free Snickerdoodle Cookies

If you like cookies that are super tasty but not overly sweet then you will like these gluten free snickerdoodle cookies. They sport a lovely soft crumb texture and have superb flavor with the cardamon and nutmeg in the cookies and then the cinnamon-sugar mixture in which they are rolled.

I have been doing a lot of recipe development and testing for gluten free baked goods and have developed several cookie recipes that are suitable for those that have gluten sensitivity or intolerance.  In my view, there is no need for those following a gluten-free diet to be deprived of some fine tasting baked products.

Snickerdoodles
Gluten Free Snickerdoodle Cookies

This snickerdoodle cookie recipe does not take any unusual or difficult-to-find ingredients.  It calls for gluten free all-purpose flour and a small amount of almond flour. The almond flour adds both flavor and a lovely texture to baked products. It is not an inexpensive flour, by any means, but fortunately not a lot of it is needed to achieve great results.

When using gluten free flours and zanthan gum, it is very important that they be combined very well before incorporating them into the batter. I recommend sifting these products along with the leavening and any spices together into a large bowl  and then whisk them really well.

The snickerdoodle cookie dough will be very soft when all ingredients are mixed in.  Cover the dough and place it in the refrigerator for 40-60 minutes to allow it to firm up so it will be easier to form the cookie balls.

Snickerdoodle Cookies
Gluten Free Snickerdoodle Cookies

I’m a big fan of digital scales for my kitchen work. I like the look of uniform cookies so I often use the scales to ensure that the same amount of dough goes into each cookie.  I use approximately 20grams, or about 3/4 ounce, of dough for each cookie.  Roll the cookie balls in the cinnamon-sugar mixture and place them on the prepared cookie sheets (parchment lined), spacing them at least 2 1/2 inches apart. Do not flatten the cookie balls – they will automatically flatten as they bake.  These cookies usually bake in about 10 minutes.  Snickerdoodles are great picnic cookies as they travel well.

Cookies
Gluten Free Snickerdoodle Cookies

Because of their soft texture, they are an ideal choice for homemade ice cream sandwiches.

Homemade Ice Cream Sandwiches
Snickerdoodle Ice Cream Sandwiches

And, of course, they are always a popular choice for the cookie jar or lunch box. These cookies freeze really well and are great to have on hand.

[Printable recipe follows at end of posting]

Gluten-free Snickerdoodle Cookies

 Ingredients:

½ cup butter, softened at room temperature
6 tbsp granulated sugar
6 tbsp brown sugar
1 extra-large egg
½ tsp vanilla
¼ tsp almond flavoring
¼ tsp lemon flavoring

1 1/3 cup gluten-free all-purpose flour
¼ cup almond flour
¼ tsp zanthan gum
¼ tsp salt
½ tsp baking powder
½ tsp baking soda
½ tsp cream of tartar
¼ tsp cardamom
1/8 tsp nutmeg

1 tbsp granulated sugar
1 tsp cinnamon

Method:

Preheat oven to 375°F.  Line two cookie sheets with parchment paper. Set aside.

In bowl of stand mixer, cream butter with 6 tbsp granulated sugar and 6 tbsp brown sugar.  Beat in the egg and vanilla along with the almond and lemon flavorings.

In separate bowl, sift together the next 9 dry ingredients then whisk the mixture several times to ensure the ingredients are well incorporated.  Mix into creamed mixture until well blended.  Cover and place dough in refrigerator for 40-60 minutes to firm. Shape into balls using about 20g, or about .75 oz, of dough.  Mix the remaining tablespoon of sugar with the cinnamon in small bowl.  Roll cookie balls in sugar mixture and place on prepared cookie sheets, spacing cookies at least 2½ inches apart.  Do not flatten cookie balls. Bake for approximately 10-12 minutes. Remove from oven and let cool on cookie sheet for 3-4 minutes then transfer to wire rack to cool completely. These cookies freeze well.

Yield: Apx. 2 dozen

These cookies are supremely good with a glass of cold milk.

Snickerdoodle Cookies
Gluten Free Snickerdoodle Cookies

Gluten Free Snickerdoodle Cookie Recipe

Yield: Apx. 2 dozen

A gluten free version of an old-fashioned favorite cookie, lightly spiced with cardamon and nutmeg, and rolled in cinnamon sugar. A cookie jar favorite for sure!

Ingredients

  • ½ cup butter, softened at room temperature
  • 6 tbsp granulated sugar
  • 6 tbsp brown sugar
  • 1 extra-large egg
  • ½ tsp vanilla
  • ¼ tsp almond flavoring
  • ¼ tsp lemon flavoring
  • 1 1/3 cup gluten-free all-purpose flour
  • ¼ cup almond flour
  • ¼ tsp zanthan gum
  • ¼ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cream of tartar
  • ¼ tsp cardamom
  • 1/8 tsp nutmeg
  • 1 tbsp granulated sugar
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 375°F. Line two cookie sheets with parchment paper. Set aside.
  2. In bowl of stand mixer, cream butter with 6 tbsp granulated sugar and 6 tbsp brown sugar. Beat in the egg and vanilla along with the almond and lemon flavorings.
  3. In separate bowl, sift together the next 9 dry ingredients then whisk the mixture several times to ensure the ingredients are well incorporated. Mix into creamed mixture until well blended. Cover and place dough in refrigerator for 40-60 minutes to firm. Shape into balls using about 20g, or about .75 oz, of dough. Mix the remaining tablespoon of sugar with the cinnamon in small bowl. Roll cookie balls in sugar mixture and place on prepared cookie sheets, spacing cookies at least 2½ inches apart. Do not flatten cookie balls. Bake for approximately 10-12 minutes. Remove from oven and let cool on cookie sheet for 3-4 minutes then transfer to wire rack to cool completely. These cookies freeze well.
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Snickerdoodle Cookies
Gluten Free Snickerdoodle Cookies
Snickerdoodle Cookies

 

Gluten-free Brown Sugar Fudge Square

Gluten-free Brown Sugar Fudge Square
Gluten-free Brown Sugar Fudge Square

If you like brown sugar fudge, you’ll love this Gluten-free Brown Sugar Fudge Square, even if you aren’t gluten-intolerant or on a grain-restrictive diet! With a cake-type base, it’s the fudge icing that makes this square and takes it from plain to yummy. It’s like having cake and candy at the same time!

I use 1-to-1 gluten-free baking flour along with a small amount of coconut flour in this square.  The coconut flour blends well with the shredded coconut in the recipe and gives the square extra flavor.  Super easy square to make.

Gluten-free Brown Sugar Fudge Square
Gluten-free Brown Sugar Fudge Square

The slightly tricky part is making the icing as it will “set up” very fast.  Make sure you have all the ingredients pre-measured and at hand when you start to make the icing.  It’s essential that the icing sugar be sifted to remove any lumps as there won’t be any time to work out any lumps when beating the icing sugar into the hot butter-sugar mixture. Once the icing starts to thicken, work quickly to spread it over the square.

This square freezes beautifully and is great to have on hand when you just need to have something sweet!

Gluten-free Brown Sugar Fudge Square
Gluten-free Brown Sugar Fudge Square

[Printable version of recipe follows at end of posting]

Gluten-free Brown Sugar Fudge Square

Ingredients:

Square
½ cup minus 1 tbsp butter, softened at room temperature
1 cup brown sugar, lightly packed
1 extra-large egg (at room temperature for 20 minutes)
½ tsp pure vanilla
1 cup 1-to-1 gluten-free baking flour
2 tbsp coconut flour
1 tsp baking powder
pinch salt
1/3 cup milk
½ cup shredded coconut

Icing
3 tbsp butter, softened at room temperature
¾ cup brown sugar, lightly packed
3 tbsp cream
1 cup sifted icing sugar
1 tsp vanilla

Walnut halves for decoration (optional)

Method:

Preheat oven to 350°F. Grease or, alternatively, line 9” square baking pan with tin foil and spray with cooking oil.

Square:  Cream butter and sugar together.  Add the egg and beat well to combine with butter-sugar mixture.  Beat in vanilla.

Sift the 1-to-1 gluten-free flour, coconut flour, baking powder, and salt together.  Add the dry ingredients and milk to the creamed mixture in three parts (3 parts dry and 2 parts wet) starting and ending with the dry ingredients.  Beat for 1 minute longer on medium speed. Fold in the shredded coconut.  Spread batter evenly in prepared pan.

Bake for 30-32 minutes or until cake tester inserted into center of square comes out clean.  Remove square from oven and place on wire rack to cool completely.

Icing:  When square has cooled, make the icing by combining the butter and brown sugar in a saucepan over medium heat.  Stir until both have melted/dissolved.  Add the cream.  Bring mixture to a boil.  Reduce heat and simmer for 2 minutes, stirring occasionally.  Remove from heat and, with an electric hand mixer, beat in the icing sugar until mixture starts to thicken.  Immediately stir in the vanilla and, working quickly (as this icing will “set up” very fast), spread the icing evenly over square.  Score cutting lines on square and, if desired, place one walnut half on each individual square. Let icing set completely before cutting squares.

Yield: One 9” pan of squares

Gluten-free Brown Sugar Fudge Square
Gluten-free Brown Sugar Fudge Square

Gluten-free Brown Sugar Fudge Square

Yield: 1 - 9" pan of squares

An old-fashioned fudge square made with gluten-free flour and topped with brown sugar fudge icing.

Ingredients

  • Square
  • ½ cup minus 1 tbsp butter, softened at room temperature
  • 1 cup brown sugar, lightly packed
  • 1 extra-large egg (at room temperature for 20 minutes)
  • ½ tsp pure vanilla
  • 1 cup 1-to-1 gluten-free baking flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • pinch salt
  • 1/3 cup milk
  • ½ cup shredded coconut
  • Icing
  • 3 tbsp butter, softened at room temperature
  • ¾ cup brown sugar, lightly packed
  • 3 tbsp cream
  • 1 cup sifted icing sugar
  • 1 tsp vanilla
  • Walnut halves for decoration (optional)

Instructions

  1. Preheat oven to 350°F. Grease or, alternatively, line 9” square baking pan with tin foil and spray with cooking oil.
  2. Square: Cream butter and sugar together. Add the egg and beat well to combine with butter-sugar mixture. Beat in vanilla.
  3. Sift the 1-to-1 gluten-free flour, coconut flour, baking powder, and salt together. Add the dry ingredients and milk to the creamed mixture in three parts (3 parts dry and 2 parts wet) starting and ending with the dry ingredients. Beat for 1 minute longer on medium speed. Fold in the shredded coconut. Spread batter evenly in prepared pan.
  4. Bake for 30-32 minutes or until cake tester inserted into center of square comes out clean. Remove square from oven and place on wire rack to cool completely.
  5. Icing: When square has cooled, make the icing by combining the butter and brown sugar in a saucepan over medium heat. Stir until both have melted/dissolved. Add the cream. Bring mixture to a boil. Reduce heat and simmer for 2 minutes, stirring occasionally. Remove from heat and, with an electric hand mixer, beat in the icing sugar until mixture starts to thicken. Immediately stir in the vanilla and, working quickly (as this icing will “set up” very fast), spread the icing evenly over square. Score cutting lines on square and, if desired, place one walnut half on each individual square. Let icing set completely before cutting squares.
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Gluten Free Fudge Squares