Description
These gluten-free snickerdoodle cookies hit all the right notes with their soft centers and slightly crisp edges. The cinnamon-sugar coating gives them that familiar flavor we all love, while the one-bowl method means less cleanup.
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 3 cups gluten-free all-purpose flour (with xanthan gum)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup granulated sugar (for cinnamon-sugar mixture)
- 2 teaspoons ground cinnamon (for cinnamon-sugar mixture)
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper. Using parchment paper not only prevents sticking but also aids in achieving an even brown color at the bottoms.
- In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and packed light brown sugar together until the mixture is light and fluffy, which should take about 2-3 minutes. Remember, the butter should be soft enough to leave an indent, allowing for an ideal cookie structure.
- Add the eggs one by one to the creamed mixture, beating well after each addition. Then, mix in the pure vanilla extract and the almond extract until everything is smooth and well incorporated. The almond extract is particularly beneficial as it adds depth to the classic snickerdoodle flavor without being overpowering.
- Carefully add the cream of tartar, baking soda, salt, and cinnamon into your wet ingredients, mixing until fully combined. The cream of tartar is essential here for achieving the distinct tang that defines snickerdoodles.
- Gradually add the gluten-free all-purpose flour to the dough mixture, mixing at a low speed until just combined. The resulting dough should feel soft but not sticky. Make sure you spoon and level the flour for accurate measurement; scooping directly from the bag can lead to excess flour, resulting in dry cookies.
- In a small bowl, mix together the 1/4 cup granulated sugar and 2 teaspoons ground cinnamon until well combined. This will be the coating for your cookies.
- Use a 1 1/2 tablespoon cookie scoop to portion out the dough, rolling each portion into a ball. Thoroughly coat each ball in the cinnamon-sugar mixture.
- Arrange the coated balls on your parchment-lined baking sheets, leaving about 2 inches space between each. Gently press down on the center of each ball to slightly flatten it. This step is crucial as it allows for even spreading during baking and prevents the cookies from puffing excessively.
- Bake the cookies on the middle rack for 9-11 minutes. They should appear slightly underdone at the center while being set around the edges. If you prefer softer cookies, aim for about 9 minutes. For a more crisp edge, let them go for 11 minutes.
- After baking, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack for complete cooling. They will continue to firm up as they cool, so don’t be concerned if they seem too soft initially.
Notes
- For the best texture, ensure your butter is at room temperature before you start creaming it. It should be pliable, not melted or greasy.
- The combination of vanilla and almond extracts is key to the distinctive flavor profile, so do not skip the almond extract unless there are nut allergies.
- Always measure the gluten-free flour correctly by spooning it into your measuring cup and leveling it off. This step is crucial as too much flour will lead to dry cookies.
- Using a gluten-free flour blend that includes xanthan gum is important; this ingredient mimics gluten’s properties and helps your cookies maintain their shape.
- Gently flattening the dough balls before baking helps ensure an even spread and that wonderful crackly top we look for in snickerdoodles.
- Store the cookies in an airtight container at room temperature for up to 5 days. For foam-like softness, include a slice of bread inside the container and replace it when it becomes stale.
- The dough can be frozen for up to 3 months. Roll the dough into balls, coat them in the cinnamon-sugar mixture, and flash freeze them before transferring to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the cooking time.
- Adjust the size of your cookie balls for different cookie sizes; for smaller cookies, use a 1 tablespoon scoop and reduce the baking time to 7-9 minutes. For larger bakery-style cookies, use a 3 tablespoon scoop and bake for 12-14 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg