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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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Gluten-free Snickerdoodles
- Total Time: 1 hour
- Yield: 36 cookies
Ingredients
FOR THE DOUGH:
3 cups gluten-free flour (I use King Arthur Measure for Measure)
1 tsp baking soda
½ tsp baking powder
1 cup butter, softened
1 ½ cup cane sugar
2 large eggs
1 tsp real vanilla
3 Tbls. buttermilk or soured milk
TO ROLL THE DOUGH IN:
½ cup cane sugar
1 Tbls. cinnamon
Instructions
Preheat oven to 375˚.
FOR THE DOUGH:
Cream wet ingredients together, except milk.
Combine dry ingredients.
Add half the dry ingredients to the wet ingredients and mix well.
Add the milk and mix well.
Add the remaining dry ingredients and fold in until no more flour remains.
Combine the sugar and cinnamon.
Drop a scoopful of the dough, about golf ball sized, into the sugar and cinnamon.
Roll around until completely coated.
Place on a baking sheet covered with a silicone mat or parchment paper.
Repeat with the remaining dough.
Bake for approximately 12 minutes or until firm in the center of the cookie when touched lightly with your finger.
Allow to cool for 10 minutes on the sheet before removing.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: cookies
- Method: baked