Ingredients for Gluten Free Snickerdoodles
- 1 cup (2 sticks) softened unsalted butter
- ½ cup shortening
- 1 ½ cups granulated sugar, plus ¼ cup granulated sugar for coating
- 2 large eggs
- 3 cups gluten-free all-purpose baking mix
- 2 teaspoons cream of tartar
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- 2 teaspoons baking powder
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How to Make Gluten Free Snickerdoodles
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ½ cup shortening, and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups gluten-free all-purpose baking mix, 2 teaspoons cream of tartar, ½ teaspoon baking soda, and 2 teaspoons baking powder (adjust baking soda/powder if your mix already contains them – see recipe notes).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine 1/4 cup granulated sugar and 2 teaspoons ground cinnamon.
- Roll the dough into 1-inch balls.
- Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the cookies about 2 inches apart on ungreased baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
27g
Fat
9g
Carbs
2g
