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Snickerdoodles were a huge part of growing up in PA Dutch country. Seems they’re sold around every corner of Lancaster including every Farmer’s market and some farm stands. Rightly so, these things are simple to make and they’re delicious. That is if you can eat wheat. I don’t know anyplace that I can get snickerdoodles that are gluten-free right now. So, when I was hankering for something sweet after dinner I figured I’d pull out my mom’s recipe and give it a try.
It translated to gluten-free beautifully. They’re light and moist. “Buttery,” is how my son described them.
The little bit of crispiness on the outside is perfectly balanced with the soft and tender inside. These would be a great cookie to freeze for times that you just want a little sumpn’ sumpn’. You know, when the sweet tooth kicks in?
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