If you've been craving these old favorites and thought you may never have them again ... your wait is over! These cookies will fool any gluten eater and satisfy every craving. Caution: they're addictive!

Ingredients:

  • 1 ½ cups granulated cane sugar
  • 1 cup shortening, butter or other non-dairy alternative (e.g Earth Balance® Buttery Sticks/Shortening Sticks)
  • 2 large eggs
  • 2 ¾ cup Jules Gluten Free All Purpose Flour
  • 1 tsp. baking soda
  • 2 tsp. cream of tartar
  • ¼ tsp. salt

Topping:

  • 2 Tbs. granulated cane sugar
  • 2 tsp. cinnamon

Directions:

Cream shortening and sugar until fluffy. Add eggs and beat until combined.

Snickerdoodles (Gluten-Free)In a separate bowl, whisk dry ingredients together: Jules Gluten Free All Purpose Flour; baking soda, cream of tartar and salt. Add to wet ingredient bowl and mix until thoroughly incorporated.

Cover tightly and refrigerate until cold, at least 2 hours.

Preheat oven to 400 F (static) or 375 F (convection).

Shape dough into 1-inch balls by rolling in the palms of your hands. Roll each ball in the sugar and cinnamon mixture. Place on a parchment-lined baking sheet and bake for 8-9 minutes, or until lightly browning and puffed. Remove to cool on a wire rack; the cookies will sink slightly in the middle when cooled – this is normal.

Yield: approximately 3 dozen cookies.

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