I’ve spent many holiday seasons converting my favorite childhood cookie baking recipes from conventional to gluten free – I hope you enjoy this family favorite for gluten-free snickerdoodles.
I love using sprinkles instead of the typical cinnamon sugar on my gluten-free snickerdoodles. Follow the recipe below and then roll your cookies (before baking) in sprinkles that match your party, and you have an easy way to make your party theme coordinate with your snacks!
Gluten Free Snickerdoodles
Adapted to gluten free (by me) from the Betty Crocker Cooky Book
1/2 cup shortening
1/2 cup butter
1 1/2 cups sugar
2 3/4 cups Cup4Cup gluten free flour
2 tsp. cream of tartar (this is usually found in your spice aisle, not the dairy 😉 )
1 tsp baking soda
1/4 tsp salt
For the ‘garnishing”
3-4 tbsp of colored sprinkles
2 tbsp. of sugar + 2 tsp cinnamon (for the traditional Snickerdoodle)
Preheat oven to 400 degrees. Mix shortening, butter, 1.5 cups of sugar, and the eggs thoroughly. I use a stand mixer fitted with the paddle attachment.
In a separate bowl, whisk together flour, cream of tartar, soda and the salt. Stir into the shortening mixture.
Shape dough into 1 inch balls. I use a melon baller to scoop out even balls, and place them on a cookie sheet. Then roll the balls between your hands to smooth out the balls (and warming with your hands helps the sprinkles stick better!) and then roll in your ‘garnish’ of choice.
Place 2 inches apart on an ungreased baking sheet. Bake 8-10 minutes. These cookies puff up first, then flatten out a lttle.
Pin this recipe for later and let me know in the comments below how you liked them!
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