Best 5 Simple Gluten Free Snickerdoodle Cookies Recipes
In the realm of culinary delights, the gluten-free snickerdoodle cookie stands as a testament to the boundless possibilities of baking without wheat. These delectable treats offer a symphony of flavors and textures that will tantalize taste buds and leave you craving more. Whether you're following a gluten-free diet or seeking a delightful snack to share with loved ones, embarking on a journey to discover the perfect gluten-free snickerdoodle cookie recipe is an adventure worth taking.
Here are our top 5 tried and tested recipes!
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 SNICKERDOODLE COOKIES
Deliciously soft and chewy butter cookies, rolled in cinnamon sugar. It just might be the perfect gluten free cookie recipe.
Provided by Lise Sullivan Ode
Categories Dessert
Time 33m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Cream butter and 3/4 cup granulated sugar. Add egg and stir to combine. Add the flour, cream of tartar, baking soda and salt. Mix until completely combined.
- Refrigerate cookie dough for 10 minutes. Shape into 18 balls. Dip each ball in flavored sugar of your choice.
- Place on a parchment lined sheet pan (cookie sheet with raised edges) and gently flatten before baking. Bake for 11-13 minutes. Let cool and serve. Store in air tight container for up to 3 days or freeze for up to 1 month.
Nutrition Facts : Carbohydrate 17 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 24 mg, Sodium 98 mg, Fiber 1 g, Sugar 11 g, Calories 118 kcal, UnsaturatedFat 2 g, ServingSize 1 serving
GLUTEN-FREE SNICKERDOODLES
Whether it's the holidays or just a regular weekday, snickerdoodles are always a treat. And with this gluten-free version, everyone can have their share of this popular cookie. Using traditional ingredients like butter, sugar and cinnamon, these cookies use some non-traditional additions like gluten free all-purpose rice flour, xanthan gum and gluten-free vanilla to create the perfect soft and chewy cookie that's ready in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In medium bowl, mix flour blend, xanthan gum, baking soda, cream of tartar and salt.
- In large bowl, beat butter and brown sugar with electric mixer on medium speed until mixed. Add oil, eggs and vanilla. Beat until well blended. Stir in flour blend mixture until just combined. In small bowl, mix granulated sugar and cinnamon; set aside.
- Scoop rounded measuring tablespoons of dough, and carefully shape into balls. (Dough will be soft and slightly sticky.) Roll balls in cinnamon sugar. Place 2 inches apart on ungreased cookie sheets.
- Bake 9 to 11 minutes or until cookies are set and lightly golden brown. Allow cookies to cool on cookie sheet 2 minutes. Remove cookies to cooling racks. Cool completely.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 7 g, TransFat 0 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
GLUTEN FREE SNICKERDOODLES
This is one of my favorite cookies and I came up with this recipe by combining a few recipes. My husband (who can eat wheat) thinks they're great! Hope you enjoy them. UPDATE: Pamela's Ulitmate Baking & Pancake Mix includes baking soda and baking powder - if you substitute a GF flour mix that doesn't include baking soda and baking powder, you will need to add 1/2 tsp baking soda and 2 tsp baking powder.
Provided by LARavenscroft
Categories Dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Cream together butter, shortening, and sugar.
- Add egg and mix well.
- Add baking mix and cream of tartar.
- Roll into balls the size of small walnuts.
- Mix together 1 T sugar and cinnamon.
- Roll cookies in sugar cinnamon mixture.
- Place on an ungreased baking sheet about 2 inches apart.
- Bake in a 350 degree oven for 8-10 minutes.
Nutrition Facts : Calories 65.6, Fat 4.2, SaturatedFat 1.8, Cholesterol 12.8, Sodium 20, Carbohydrate 7, Fiber 0.1, Sugar 6.8, Protein 0.3
Tips:
- Use almond flour and coconut flour: These gluten-free flours help create a soft and chewy cookie.
- Chill the dough: Chilling the dough for at least 30 minutes helps the cookies hold their shape and prevents them from spreading too much in the oven.
- Roll the cookies in cinnamon sugar: This gives the cookies their classic snickerdoodle flavor and texture.
- Bake the cookies until they are just set: Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely: This helps them to firm up and develop their full flavor.
Conclusion:
These gluten-free snickerdoodle cookies are a delicious and easy-to-make treat that everyone can enjoy. They are perfect for parties, potlucks, and holiday gatherings. With their soft and chewy texture, classic cinnamon sugar flavor, and gluten-free ingredients, these cookies are sure to be a hit with everyone.
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