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 done 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.
This snickerdoodle cookie recipe does not take any unusual or difficult-to-find ingredients. It calls for gluten free 1-to-1/cup-for-cup baking 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. While it can be purchased by the bag, bulk food stores across Canada sell it bulk so it can be bought in small amounts if it is not a flour you bake with regularly. That said, if you make many of my baked goods recipes, you will often find almond flour called for as an ingredient as it is one of my favorite flours for the texture and flavor it imparts to baked goods.
When using gluten free flours and xanthan 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.
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.
Because of their soft texture, they are an ideal choice for homemade 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, room temperature
½ tsp vanilla
¼ tsp almond flavoring
¼ tsp lemon flavoring
1 1/3 cup gluten-free 1-to-1/cup-for-cup baking flour
¼ cup almond flour
¼ tsp xanthan 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.
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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, room temperature
- ½ tsp vanilla
- ¼ tsp almond flavoring
- ¼ tsp lemon flavoring
- 1 1/3 cup gluten-free 1-for-1/cup-for-cup baking flour
- ¼ cup almond flour
- ¼ tsp xanthan 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
- 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.
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