Gluten Free Snickerdoodles
(As adapted from Cooking Light)
3/4 cup granulated sugar
2/3 cup brown sugar
1/2 cup butter, softened (1 stick)
1 teaspoon gluten-free vanilla
1 large egg
5 1/2 ounces brown rice flour
1 Tablespoon cornstarch
1 Tablespoon tapioca flour
1/2 teaspoon xanthum gum
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
Cream butter and sugars together in the bowl of a stand mixer. Add vanilla and egg, mix until combined.
Sift, using a food processor, together dry ingredients. Add to wet ingredients and mix just until combined.
Chill dough in the refrigerator for 30 minutes.
Preheat Oven to 400. Mix in a shallow bowl 1/3 cup sugar and 1 1/2 teaspoons of cinnamon.
Form balls with the dough and roll in cinnamon sugar mixture. Place on greased cookie sheet. Bake for 4 minutes and then rotate cookie sheet, back to the front. Bake for 4 minutes longer. Let cookies cool for 1 minute on the cookie sheet then move to baking rack to finish cooling.
Makes approximately 30 cookie.
These look so good and my husband might have Ciliac disease! Stumbled upon your blog and your newest follower. Can you please add your recipe to my Taste This Thursday party!?
ReplyDeleteJonnique,
ReplyDeleteI'm so happy you found my blog! If you or your husband need any help on this journey to gluten free living please let me know. I'm here to help!
Thank you for sharing this post on the Food Allergy Blog Carnival for July! We are top 8 allergen free so I know how hard it is to cook and bake without wheat. I use a different starch proportion to brown rice flour than you do but I'm also baking without egg, milk, etc. Love the adorable garland on your blog header, by the way!
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