Snickerdoodles are and will always be my favorite holiday cookie.
I’m drinking a snickerdoodle iced coffee as we speak because I am that obsessed. How do you get me to buy something this time of year? Say it’s snickerdoodle flavored.
My husband had no idea what a snickerdoodle was the first time I made them and now, 10 years later, he still says, “What are those again? Ginger snaps? Sugar cookies?” every single year.
I wanted to make gluten free snickerdoodles this year because I’ve been trying to eat less paleo, more gluten free recently and have really been enjoying it.
The Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is perfect for recipes like this. I took the snickerdoodle recipes I use every year and substituted the Gluten Free 1-to-1 Baking Flour and they turned out perfect.
Can we talk about how much easier it was than adding rice flour, xantham gum, tapioca starch, potato starch, etc. all separately? This mix contains all of those plus whole grain sorghum flour and it actually contains 2 kinds of rice flour.
The protein in the sorghum flour gives an almost wheat-like texture and helps with browning so it’s perfect for using in cookies, cakes, or brownies!
If you love snickerdoodles as much as I do and have been on the hunt for a gluten free recipe, you will love this one! The texture is perfect!
Before you head to the store, print out a coupon for $1 off a Bob’s Red Mill product! I highly recommend this Gluten Free 1-to-1 Baking Flour, the almond meal, the coconut flour, the flaxseed meal, the hemp seeds… I could keep going!
Let me know in the comments if you’re doing any gluten free baking this year and please, please share any gluten free cookie recipes you love!
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- Preheat oven to 350F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time.
- In a separate bowl, whisk together Gluten Free 1-to-1 Baking Flour, cream of tartar, baking soda, and salt to get out any lumps. Add this to the butter mixture and beat until just combined.
- Refrigerate dough for about 10 minutes.
- While waiting, stir together 3 tablespoons of sugar and cinnamon.
- Roll about a tablespoon of dough into a ball, roll into the cinnamon sugar mixture, and place on the baking. Repeat, leaving about 2 inches between dough balls.
- Bake for 11- 13 minutes or until lightly golden, rotating the pans halfway through.
- Remove to wire rack to cool. Repeat with remaining dough.
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