There have been a lot of cookies lately, I know – Funfetti cookies, Brown butter chocolate chip, and M & M cookies. Cookies are so easy in the summer! They are easy to transport, they are easy to eat, and most importantly, a cookie isn’t fussy. I went to my friend Jackie’s house for one final beach day/night out/sleep over in Rockaway of the summer. The previous weekend I had brought over Funfetti cookies and her husband told me how much he loved snickerdoodles. I’m good at taking a hint!
Why gluten free? I am very fortunate to not have food allergies, knock on wood, but it seems everyone I know is finding out about an allergy. One of Jackie’s friends, Terri, who is an awesome, gluten-free lady, was going to be at their house for the weekend too. I thought this was a perfect opportunity to kill two birds with one stone – snickerdoodles for Justin, gluten-free for Terri!
Making snickerdoodles with an all-purpose, gluten-free flour was super easy! When I was looking up gluten free recipes, most of them just called for a complete 1:1 swap of regular flour with the gluten free. I don’t know if it would work all the time, but it worked really well in this recipe. I thought the cookies tasted a little different from regular snickerdoodles, but everyone else who tried them disagreed! A snickerdoodle is a delicious cookie with or without the gluten! And this is an easy introduction to some gluten-free baking!
Snickerdoodles – GF
Adapted from Snickerdoodles
Yield – 36 small (1 tablespoon) cookies
1/2 cup shortening
3/4 cup + 1/4 cup sugar
1/2 teaspoon vanilla
1 1/4 cups gluten free all purpose flour (I used Bob’s Red Mill)
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon + 1/2 teaspoon cinnamon
- Preheat the oven to 400 F. Line two baking sheets with parchment paper.
- Cream together the shortening and 3/4 cup of sugar in a medium bowl with a wooden spoon. Stir in the egg and the vanilla, stir until everything is well combined.
- Add in the flour, cream of tartar, soda, salt, and 1/2 teaspoon of cinnamon. Stir until just combined.
- Combine the 1/4 cup of sugar and remaining 1/2 teaspoon of cinnamon in small bowl.
- Use a small, 1 tablespoon scoop to portion out the dough. Roll each ball of dough in the cinnamon-sugar mixture.
- Place on a baking sheet and bake for 7 minutes. Do NOT over bake!
- Let cool on a wire rack before packaging.