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Snickerdoodles (Gluten-Free)

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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2 Responses:

 
sarah
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
23 Feb 2012 3:18:41 AM PST
Just made these for my roommate. they are good but make sure you let them cool long enough or they will fall apart.

 
Meg
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
20 Jan 2013 8:56:10 AM PST
I was a bit horrified by this recipe, as the only cook I know who puts 1 cup of butter in anything is Paula Deen. I've found other recipes for this cookie with far less sugar, butter and chill times and even taste better. Will not make these again.




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