I’m going to need all new kitchen appliances after this pandemic is over. Never have I ever used my stove so much! Pinterest is to blame for all of this. When I get hungry in the middle of the day, I turn to the app for inspiration. Which typically lands me in my kitchen, with gluten-free flour up to my elbows. This recipe for gluten-free snickerdoodle cookies caught my eye because it was one of the few cookie recipes that didn’t include nuts or chocolate. Additionally, I already had all the ingredients, and the method was relatively simple enough for me to execute while Emory napped.
GLUTEN-FREE SNICKERDOODLE COOKIES
Cookies are very precious to me. Now that Emory is two and obsessed with Sesame Street, she is always asking for cookies. Whether or not she eats them is another subject. Given the simplicity of this recipe, I was able to make it while Em napped. So when she woke up, the house smelled of fresh-baked cookies.
Although she couldn’t identify the exact smell, she did seem excited. “Oh, mommy, the house smells so good!” she exclaimed. She has a very extensive vocabulary for a two-year-old! Per usual, she wiggled her little self up to the table, grabbed a whole cookie, and sat in front of her iPad to enjoy it while watching Peppa Pig.
As I mentioned, this recipe was found on Pinterest via MileHighMitts . Although the recipe was pretty simple, I did have to make two modifications to fit my family’s dietary needs.
The original recipe called for cream of tartar and one egg. Of which I substituted respectively for lemon juice and apple sauce. The lemon juice and baking powder combo caused my cookies to rise a bit more.
All in all, I am quite pleased with the outcome of this recipe. My goal is to make it a few more times. My ideal gluten-free snickerdoodle cookie would be thin and crispy. It’s possibly a simple adjustment to the size of the scoop used to drop the cookies. My Vanilla Butter Sprinkle Cookies came out very similar to these, and I simply flattened the ball for a thinner, crisper cookie.
Update: I decided To try for a flatter crispier cookie and it was a success! Here are the steps:
1. Form smaller balls
2. Flatten them using your index and middle finger
3. Sprinkle them with a little extra cinnamon and sugar
4. Reduce baking time to 12 minutes.
Ok. Enough from me. On to the recipe!
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1 1/2 CupGluten-Free Flour + 2 tbs(Bob's Red Mill 1 to 1)
1/2 tspbaking soda
1/4tspsaltomit if using salted butter
Cinnamon Sugar Coating
Gluten-Free Snickerdoodle Cookies
preheat your oven to 350° and line one baking sheet with parchment paper.
In a large mixing bowl, add your butter, white and brown sugars and beat them together with a mixer for 1-2 minutes. Add your vanilla, lemon juice, and applesauce and lightly beat again.
Add your flour, cinnamon, baking soda, baking powder, and salt. Whisk the dry ingredients together, and slowly mix them into your wet ingredients using a hand or stand mixer until you have a smooth, thick light brown batter.
In a small bowl, create your cinnamon sugar topping by mixing your sugar and cinnamon. set aside
Using a medium-sized ice cream scoop, scoop out dough and roll the dough into small balls. Drop each into cinnamon and sugar mix. Roll it around until completely covered and place it on the baking pan. Continue until all cookies have been coated in the mixture.
Bake for about 12-15 minutes, or till the edges of the cookies are set and the center looks a touch underdone.
Let your cookies cool for 5 minutes on a baking sheet. Move to a cooling rack for another 5 minutes.