Servings<\/span>16<\/p>cookies<\/span><\/div><\/span>Prep time<\/span>10<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>11<\/p>minutes<\/span><\/div><\/span>Calories<\/span>94<\/p>kcal<\/span><\/div><\/span>Chill Time<\/span>30<\/p>minutes<\/span><\/div><\/span>Total time<\/span>51<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\t\tThese scrumptious gluten-free Snickerdoodles boast a perfect blend of cinnamon sweetness and a soft, chewy texture. They are a treat that everyone will enjoy. Bake up a batch of warm, cozy Snickerdoodles and savor the joy of a classic cookie made gluten-free!<\/em><\/p>\n\t\n \t\t \n
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Cook Mode<\/span>\n Keep the screen of your device on<\/p>\n <\/div>\n \n\t\t\n\t\t\t
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Ingredients<\/h3>\n\t\t\t\t\t\tCookies:**<\/strong><\/li><\/span>2<\/span> cups<\/span> gluten-free all-purpose flour<\/span><\/p><\/li><\/span>1 1\/2<\/span> teaspoons<\/span> ground cinnamon<\/span><\/p><\/li><\/span>1<\/span> teaspoon<\/span> cream of tartar<\/span><\/p><\/li><\/span>\u00bc<\/span> teaspoon<\/span> salt<\/span><\/p><\/li><\/span>1\/2<\/span> teaspoon<\/span> baking soda<\/span><\/p><\/li><\/span>3\/4<\/span> cup<\/span> unsalted butter<\/span><\/p><\/li><\/span>1<\/span> cup<\/span> granular sweetener (I used monk fruit sweetener)<\/span><\/p><\/li><\/span>1<\/span> large<\/span> egg<\/span><\/p><\/li><\/span>1<\/span> large<\/span> egg yolk<\/span><\/p><\/li><\/span>1<\/span> teaspoon<\/span> pure vanilla extract<\/span><\/p><\/li>Cinnamon Sugar:<\/strong><\/li><\/span>1<\/span> teaspoon<\/span> ground cinnamon<\/span><\/p><\/li><\/span>1\/3<\/span> cup<\/span> granular sweetener<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t\n\t\t\t
Directions<\/h3>\n\t\t\tCookies:<\/strong><\/li>Whisk the \ufeff\ufeffgluten-free all-purpose flour, cinnamon, cream of tartar\ufeff, salt, and baking soda\ufeff in a small bowl until combined. <\/li> Place the butter\ufeff and granular sweetener in a large bowl and beat it with a hand mixer for 2-3 minutes until fluffy (alternatively, you can make the cookies in a stand mixer fitted with the paddle attachment). <\/li> Add the egg and mix until combined. Next, add the egg yolk and pure vanilla extract to the bowl. Mix until combined. <\/li> Add the gluten-free flour mixture and mix until combined. <\/li> Cover the Snickerdoodle cookie dough with plastic wrap. Chill it in the fridge for 30 minutes. <\/li> Set your oven to 350 \u00b0F and let it preheat. <\/li> Scoop the Snickerdoodle cookie dough onto a parchment-lined baking sheet using a 2-tablespoon cookie scoop, placing each cookie 2 inches apart. <\/li> Cinnamon Sugar:<\/strong><\/li>Mix the cinnamon and granular sweetener in a shallow bowl until combined. <\/li> Roll each cookie into the cinnamon sugar, then place them back on the baking sheet. Let the cookies sit for 5 minutes, then roll them in the cinnamon-sugar mixture again. <\/li> Bake the snickerdoodles for 8-11 minutes until they are slightly golden around the edges. <\/li> Allow the gluten-free snickerdoodles to cool on the baking sheet for 5 minutes. Place them on a cooling rack and let the Snickerdoodles cool completely. <\/li> Serve and enjoy! <\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t\n\t\t\t
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\t\t\t\t![\n\t \t](\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=https:\/\/www.foodandmoodcreations.com\/gluten-free-snickerdoodles\/&media=https:\/\/www.foodandmoodcreations.com\/wp-content\/uploads\/2023\/12\/20231219134815_IMG_9130-1-800x530.jpg&description=Gluten-Free%20Snickerdoodles\"){kind=link}