Thursday, March 22, 2012

Gluten Free Snickerdoodle

Welcome to the first vlog here at Crafting To Do.






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.


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