Description
These gluten-free snickerdoodles feature a rich browned butter base and a tender, chewy crumb thanks to the addition of almond flour. Rolled in a classic cinnamon-sugar coating, they offer a nostalgic treat with perfectly crisp edges and a signature tang.
Ingredients
- 1/2 cup (113g) butter
- 1/2 cup (98g) shortening
- 1 cup (200g) granulated sugar
- 1/2 cup (107g) brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups plus 2 tablespoons (319g) gluten-free measure-for-measure flour blend (with xanthan gum)
- 1/2 cup (50g) almond flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- Melt the butter in a saucepan over medium heat, whisking constantly until the solids brown and release a nutty aroma, then immediately pour into a glass bowl.
- Combine the shortening, granulated sugar, and brown sugar with the warm butter, then blend in the eggs and vanilla extract until smooth.
- Gently stir in the gluten-free flour, almond flour, cream of tartar, baking soda, and salt until well-combined, then cover and refrigerate the dough for at least 1 hour.
- Preheat oven to 400°F and line a baking sheet with a silicone mat; shape chilled dough into 1-inch balls, roll in cinnamon-sugar, and bake for 9-11 minutes until just set.
- Allow the cookies to cool on the pan for 2 minutes before transferring them to a wire rack to cool completely.
Notes
Always use a gluten-free flour blend that contains xanthan gum to ensure the cookies hold their shape properly during baking. If you prefer a flatter, crisper cookie, you can slightly flatten the dough balls with the bottom of a glass after rolling them in the cinnamon-sugar mixture but before placing them in the oven.
- Prep Time: 1 hour 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American