Description
These gluten-free snickerdoodles feature a signature tangy puff and a wonderfully chewy center. By using a specialized blend of rice, almond, and oat flours, this recipe recreates the classic bakery texture with a beautiful cinnamon-sugar finish.
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter (1 stick), melted and hot
- 3/4 cup sweet rice flour (such as Koda Farms Mochiko)
- 1/2 cup finely ground blanched almond flour
- 1/2 cup gluten-free oat flour
- 1/4 cup tapioca flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Place the granulated sugar in a large glass bowl, melt the butter until hot, and pour it over the sugar; let rest for 10 minutes.
- In a separate bowl, sift together the sweet rice flour, almond flour, oat flour, tapioca flour, cinnamon, baking soda, cream of tartar, and fine sea salt.
- Whisk the egg and vanilla extract into the butter-sugar mixture until the emulsion is completely smooth and shiny.
- Stir the dry ingredients into the wet mixture with a sturdy spoon, then beat the batter for exactly 60 strokes to hydrate the starches.
- Cover the bowl and refrigerate the dough for at least 30 minutes to allow the flours to fully absorb the moisture.
- Preheat your oven to 350ºF and line baking sheets with parchment paper.
- Mix the extra sugar and cinnamon in a small bowl, scoop 2.5-tablespoon balls of dough, and roll them generously in the cinnamon-sugar.
- Place on sheets and bake for 8 to 10 minutes in the upper third of the oven; rap the pan against the counter immediately after removing to set the texture.
Notes
For the most consistent results, use a kitchen scale to measure your flours in grams. Ensure your egg is at room temperature before adding it to the butter mixture to prevent the fat from seizing, which helps maintain the cookie’s signature soft emulsion.
- Prep Time: 55 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American