Best 3 Gluten Free Bisquick Snickerdoodles Recipes
Are you a fan of traditional snickerdoodles but are restricted to a gluten-free diet? Look no further! In this article, we will delve into the world of gluten-free baking and present you with a delightful recipe for gluten-free Bisquick snickerdoodles. These soft and chewy cookies are a perfect treat for those with gluten sensitivities or allergies. With the convenience of Bisquick gluten-free mix, you can easily whip up a batch of these delectable cookies without compromising on taste or texture. So, prepare your taste buds for a delightful journey, and let's dive into the secrets of creating the perfect gluten-free Bisquick snickerdoodles.
Let's cook with our recipes!
GLUTEN-FREE CHOCOLATE CHIP SNICKERDOODLES
These old fashioned cookies, with chocolate chips tucked inside, have a sweet cinnamon and buttery flavor - a perfect gluten-free dessert made with Bisquick® Gluten Free mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 40
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In large bowl, mix eggs, 1 cup of the sugar, the butter and shortening. Stir in Bisquick mix and chocolate chips until dough forms.
- In small bowl, mix remaining 1/4 cup sugar, the cocoa and cinnamon. Shape dough into 1 1/4-inch balls. (If dough feels too soft for shaping, place in freezer 10 to 15 minutes.) Roll balls in sugar mixture. On ungreased cookie sheets, place balls 2 inches apart.
- Bake 9 to 11 minutes or until set. Immediately remove from cookie sheets to cooling racks. Store cooled cookies tightly covered.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 65 mg
SIMPLE GLUTEN-FREE SNICKERDOODLE COOKIES
These perfectly baked gluten-free snickerdoodle cookies are soft on the inside and crisp on the outside with that sweet cinnamon-sugar coating.
Provided by Fioa
Categories Desserts Cookies Snickerdoodle Recipes
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.
- Combine flour, baking powder, salt, and baking soda in a bowl.
- Whisk butter and 3/4 cup sugar with an electric mixer in a separate bowl until soft and creamy, about 2 minutes. Add egg; whisk until well combined. Add flour mixture gradually; whisk on low speed until a soft dough is formed, about 2 minutes. Shape dough into 1 1/2-inch balls.
- Combine remaining 1/4 cup sugar with cinnamon in a bowl. Roll balls in cinnamon mixture and place on the prepared baking sheets.
- Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 94.8 calories, Carbohydrate 14.1 g, Cholesterol 17.9 mg, Fat 4.3 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 87.8 mg, Sugar 8.6 g
GLUTEN-FREE BISQUICK™ SNICKERDOODLES
What's better than the classic cinnamon-sugar taste of sweet and chewy snickerdoodles? A gluten-free snickerdoodle recipe that can be shared with friends and family that eat gluten free! This recipe still gives you the great flavor and texture of classic snickerdoodles but starts with our favorite baking shortcut, gluten-free Bisquick™. Add both shortening and butter to your mix to give your cookies a chewy center with lightly crispy edges. Roll your cookies in cinnamon and sugar to finish them off just like classic snickerdoodles. We recommend doubling the recipe because we don't know many people that can eat only one of these delicious gluten-free snickerdoodles.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 30
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In large bowl, mix eggs, 1 cup of the sugar, the butter and shortening. Stir in Bisquick™ mix until dough forms.
- In small bowl, mix remaining 1/4 cup sugar and the cinnamon. Shape dough into 1 1/4-inch balls. (If dough feels too soft for shaping into balls, put dough in freezer for 10 to 15 minutes.) Roll balls in sugar-cinnamon mixture; place 2 inches apart on ungreased cookie sheets.
- Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 9 g, TransFat 0 g
Tips:
- To make sure your snickerdoodles are perfectly soft and chewy, cream together the butter and sugar until light and fluffy. This will help incorporate air into the dough, which will make the cookies lighter and more tender.
- Be careful not to overmix the dough. Overmixing will make the cookies tough and dry. Mix just until the ingredients are combined and the dough comes together.
- If you don't have cream of tartar, you can substitute 1/2 teaspoon of lemon juice or vinegar. These ingredients will help give the cookies their signature tangy flavor.
- If you want your snickerdoodles to be extra cinnamony, roll the dough balls in a mixture of cinnamon and sugar before baking.
- Store your snickerdoodles in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. To freeze, place the baked cookies in a single layer in a freezer-safe container. When you're ready to eat them, thaw them overnight in the refrigerator or at room temperature for a few hours.
Conclusion:
These gluten-free snickerdoodles are a delicious and easy-to-make treat that everyone will enjoy. They're perfect for any occasion, from a casual get-together to a holiday party. So next time you're craving a sweet and satisfying snack, give these snickerdoodles a try. You won't be disappointed!
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