SNICKERDOODLE GLUTEN FREE RECIPES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour blend, xanthan gum, baking soda, cream of tartar and salt.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed until mixed. Add oil, eggs and vanilla. Beat until well blended. Stir in flour blend mixture until just combined. In small bowl, mix granulated sugar and cinnamon; set aside.
• Scoop rounded measuring tablespoons of dough, and carefully shape into balls. (Dough will be soft and slightly sticky.) Roll balls in cinnamon sugar. Place 2 inches apart on ungreased cookie sheets.
• Bake 9 to 11 minutes or until cookies are set and lightly golden brown. Allow cookies to cool on cookie sheet 2 minutes. Remove cookies to cooling racks. Cool completely.

Steps:

• Preheat oven to 350F. Line two baking sheets with parchment paper. Set aside.
• In a large mixing bowl, combine gluten-free flour blend, xanthan gum (if using), cream of tartar, baking soda, salt and ground cinnamon. Whisk until combined. Set aside.
• In another large mixing bowl, add the softened butter and granulated sugar. Cream with an electric mixer on medium-high speed for 2-3 minutes, until light and fluffy.
• Add the egg and vanilla extract. Mix until combined.
• Gradually add in the flour mixture, mixing in between each addition, just until combined and no more streaks of flour remain.
• Refrigerate the dough for 30 minutes.
• Scoop the dough into 1 oz. balls, about a heaping tablespoon in size. You should get approximately 24 dough balls.
• In a small bowl, combine the granulated sugar and ground cinnamon.
• Roll the dough in the cinnamon sugar mixture and place on the prepared baking sheets, leaving at least 3 inches in between each ball of dough.
• Bake at 350F for 9-11 minutes, until the edges and set and cookies are lightly browned. Flip the baking sheets halfway through the cook time for even baking.
• Let cool on the baking sheet for 5 minutes before placing on a wire rack to finish cooling.