These gluten-free Snickerdoodles are crisp around the edges and chewy in the middle. They have the distinctive tangy flavor and cinnamon-sugar topping that you'd expect from the classic cookie. The single ingredient that differentiates sugar cookies from Snickerdoodles is cream of tartar. That is the key to the subtle tangy flavor this cookie is known for. If you are looking for a cookie that can be decorated, my Almond Cut Out Cookies and Naked Cut Out Cookies are great options. The doughs are very easy to work with and are wonderful to decorate with Quick Dry Cookie Icing.
Ingredients You Will Need
- gluten-free flour with xanthan gum (I use Carol's Gluten Free Flour)
- cream of tartar
- baking soda
- granulated sugar
- butter
- whole egg & egg yolk
- pure vanilla extract
- ground cinnamon
About the Ingredients
You may be asking yourself why not use baking powder instead of the combination of baking soda and cream of tartar in this recipe. The answer is two-fold. First is that baking powder isn't always made with cream of tartar. Nowadays, flavorless cornstarch is often used as an anti-caking ingredient instead of the highly flavorful cream of tartar. There isn't enough cream of tartar in baking powder to yield the distinct flavor of the Snickerdoodle, therefore more more would need to be added.
Baking soda is preferred over baking powder because baking soda allows a cookie to spread as it bakes. In contrast, baking powder causes cookies to "puff up" while they bake. This results in a cookie that is more cake-like. In order to achieve a cookie that is crisp and chewy, baking soda is the better leavening agent.
Using a whole egg and an egg yolk adds richness and fat to the dough. This results in a moist and chewy center. As long as it isn't over-baked!
Make the Dough
Making the dough is straight-forward and simple. Combine the dry ingredients in a small bowl. In another bowl, cream the butter and sugar. Then add the eggs and vanilla. Finally the flour mixture is added. Scoop the dough onto the prepared trays, sprinkle with cinnamon and sugar mixed together.
Bake the cookies until they look like they are almost done. They will still look a little shiny or the dough may look wet, but don't worry. They will cook through as they sit on the hot tray for 15 minutes after coming out of the oven.
Tools of the Snickerdoodles Trade
You can always keep it simple and use a spoon to portion out cookie dough. However, I find cookie scoops to be a time-saver and essential for maintaining even serving sizes. I also prefer to use the largest baking trays that will fit in my oven. This reduces the amount of batches of cookies I need to make. I don't spend a lot on spatulas or even have very many of them. One or two that are sturdy, easy to clean, and comfortable to hold is what matters to me. The "spoonula" feature is a plus for me too. I like a utensil that can perform more than one job.
Snickerdoodles
Ingredients
- 2 cups gluten-free flour with xanthan gum - I use Carol's
- 1 ½ teaspoons cream of tartar
- ½ teaspoon baking soda
- 1 cup granulated sugar
- ½ cup butter
- 1 whole egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
Topping:
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees and line a sheet pan with parchment
- Combine the flour, cream of tartar, and baking soda in a small bowl.
- Cream the butter and sugar in a bowl using a hand mixer. Add the egg, egg yolk, and vanilla, mixing until combined.
- Gradually add the flour mixture on a slow speed.
- Scoop or spoon the batter on to the lined baking tray leaving about 2 inches between each one. They will spread quite a bit.
- Stir the sugar and cinnamon together in a small cup. Sprinkle each mound of cookie dough with the cinnamon sugar.
- Bake for 10-13 minutes until barely light brown on the bottom edge. The tops may still be shiny or look a little under cooked, but as they cool on the hot baking tray they will continue cooking.
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