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Gluten-Free Snickerdoodle Cookies

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Delightful gluten-free snickerdoodle cookies with a crunchy cinnamon-sugar exterior and soft, chewy center, perfect for any occasion.

Ingredients

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  • 2 cups gluten-free all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar (for rolling)
  • 2 teaspoons ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt.
  3. In another bowl, cream together the sugar and softened butter until fluffy.
  4. Beat in the egg and vanilla extract until fully incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. In a small bowl, mix together the sugar and cinnamon for rolling.
  7. Scoop tablespoons of dough, roll into balls, and then roll in the sugar-cinnamon mixture.
  8. Place the cookie balls on a baking sheet lined with parchment paper, spacing them a few inches apart.
  9. Bake for 10-12 minutes or until edges are lightly golden.
  10. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Chill the dough for 30 minutes to help maintain shape while baking. Store in an airtight container for up to 4 days.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-snickerdoodle-cookies-2/