SNICKERDOODLES (GLUTEN-FREE RECIPE) RECIPE | LAND O’LAKES
Our gluten-free snickerdoodle recipe retains the simplicity of sugar and cinnamon that will take you back to grandma’s kitchen.
Provided by Land O'Lakes
Categories Drop Sugar Cookie Cinnamon Sweet Baking Dessert Cookie Dessert Cookie Dessert
Total Time 0 minutes
Prep Time 20 minutes
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Heat oven to 400°F.
- Combine 3/4 cup sugar and butter in bowl; beat at medium speed until creamy. Add all remaining cookie ingredients; beat at low speed until well mixed.
- Combine all cinnamon sugar ingredients in bowl; mix well.
- Shape dough into 1-inch balls; roll in cinnamon sugar mixture. Place 2 inches apart onto ungreased cookie sheet. Bake 8-10 minutes or until edges are lightly browned.
Nutrition Facts : Calories 50 calories, FatContent 2 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 35 milligrams, CarbohydrateContent 8 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 0 grams
SIMPLE GLUTEN-FREE SNICKERDOODLE COOKIES RECIPE | ALLRECIPES
These perfectly baked gluten-free snickerdoodle cookies are soft on the inside and crisp on the outside with that sweet cinnamon-sugar coating.
Provided by Fioa
Categories Desserts Cookies Snickerdoodle Recipes
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.
- Combine flour, baking powder, salt, and baking soda in a bowl.
- Whisk butter and 3/4 cup sugar with an electric mixer in a separate bowl until soft and creamy, about 2 minutes. Add egg; whisk until well combined. Add flour mixture gradually; whisk on low speed until a soft dough is formed, about 2 minutes. Shape dough into 1 1/2-inch balls.
- Combine remaining 1/4 cup sugar with cinnamon in a bowl. Roll balls in cinnamon mixture and place on the prepared baking sheets.
- Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 94.8 calories, CarbohydrateContent 14.1 g, CholesterolContent 17.9 mg, FatContent 4.3 g, FiberContent 0.8 g, ProteinContent 1.1 g, SaturatedFatContent 2.5 g, SodiumContent 87.8 mg, SugarContent 8.6 g
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