Why You’ll Love This Gluten Free Snickerdoodles Recipe
Whether you’re gluten intolerant or just looking for a delicious twist on a classic treat, you’ll love this gluten-free snickerdoodles recipe.
These cookies are soft, chewy, and bursting with that signature cinnamon-sugar flavor. I can’t resist the warm, comforting aroma that fills my kitchen while they bake.
Plus, they’re incredibly easy to whip up, making them perfect for any occasion. Since they’re gluten-free, everyone can enjoy them without worry.
Trust me, once you try these delightful snickerdoodles, you’ll want to make them again and again. They’re a delightful treat that satisfies both cravings and dietary needs!
Ingredients of Gluten Free Snickerdoodles
When it comes to baking gluten-free goodies, having the right ingredients is key to achieving that perfect texture and flavor. These gluten-free snickerdoodles are no exception. With a combination of butter, sugar, and a special baking mix, you’ll find yourself whipping up a batch in no time.
Plus, the addition of cinnamon brings that warm, comforting taste we all love. So, let’s explore what you’ll need to gather before you get baking!
Ingredients for Gluten Free Snickerdoodles:
- 1/4 cup butter, softened
- 1/4 cup shortening
- 3/4 cup sugar
- 1 egg
- 1 3/4 cups Pamela’s Ultimate Baking and Pancake Mix
- 1 teaspoon cream of tartar
- 1 tablespoon sugar (for rolling)
- 1 teaspoon cinnamon (for rolling)
Now that you have your ingredients lined up, let’s talk a bit about them. You might be wondering if you can swap out the butter or shortening for something else.
While butter brings a delicious richness, you can use coconut oil if you want a dairy-free option. Just remember that the shortening helps keep the cookies soft and chewy.
As for the sugar and cinnamon for rolling, it’s up to you how much you want to sprinkle on. More cinnamon, anyone? Just keep in mind that the balance of flavors is what makes these cookies irresistible.
How to Make Gluten Free Snickerdoodles
Making gluten-free snickerdoodles is a delightful adventure, and trust me, once you get started, you won’t want to stop. First things first, grab your mixing bowl and let’s cream together 1/4 cup of softened butter, 1/4 cup of shortening, and 3/4 cup of sugar.
Now, this is where things get a bit messy, but that’s all part of the fun, right? Use an electric mixer if you have one, or just channel your inner arm workout and mix it by hand. You want it to be nice and fluffy, so don’t skimp on this step. Once it’s all combined and looking creamy, crack in 1 egg and mix it well.
Next up, it’s time for the dry ingredients. Add in 1 3/4 cups of Pamela’s Ultimate Baking and Pancake Mix along with 1 teaspoon of cream of tartar. This is where the magic happens. As you mix, you might notice the dough becoming a bit thicker, and that’s exactly what we want.
Once everything is well combined, grab a spoon and start rolling the dough into balls about the size of small walnuts. This part is always a bit comical—your hands will get sticky, and you might find yourself rolling a few more than you intended because, well, who doesn’t love cookie dough?
Now, let’s not forget the best part: the cinnamon-sugar coating. In a small bowl, mix 1 tablespoon of sugar with 1 teaspoon of cinnamon. Roll each dough ball in this sweet mixture until they’re fully coated—oh, the aroma is already heavenly.
Place these little balls of joy on an ungreased baking sheet, making sure to leave about 2 inches between each one. This is important, or you might end up with a giant cookie that resembles a pancake.
Bake in a preheated 350-degree oven for 8-10 minutes. Keep an eye on them; you want them to be just golden around the edges.
And there you have it! A batch of gluten-free snickerdoodles that will make your kitchen smell like a dreamy bakery. Enjoy the process, and don’t forget to sneak a cookie (or two) while they cool.
Gluten Free Snickerdoodles Substitutions & Variations
After whipping up those delightful gluten-free snickerdoodles, you might find yourself wondering how to switch things up or accommodate different dietary needs.
You can easily swap the butter for coconut oil or a dairy-free alternative if you want a vegan version. For a nutty twist, try adding a teaspoon of almond extract.
If you’re looking for extra flavor, mix in some chopped nuts or chocolate chips. To reduce sugar, use a sugar substitute like erythritol.
Don’t hesitate to experiment with spices too—cardamom or nutmeg can add a unique touch to this classic treat!
Additional Tips & Notes
To guarantee your gluten-free snickerdoodles turn out perfectly every time, I’ve gathered some helpful tips.
First, make sure your butter is softened but not melted; this helps with texture. If you’re using a different gluten-free flour, check for xanthan gum, as it aids in binding.
Don’t skip the rolling in the cinnamon-sugar mixture; it’s what gives snickerdoodles their signature flavor. I recommend chilling the dough for at least 30 minutes if it feels too sticky.
Finally, keep an eye on them while they bake; overbaking can lead to dry cookies. Enjoy your delicious treats!