Description

These pillowy-soft gluten-free snickerdoodles feature a classic tangy flavor and a beautiful crackled cinnamon-sugar crust. Perfect for farmhouse-style baking, they offer a wholesome treat that stays chewy for days.

Ingredients

Gluten-free flour blend
Xanthan gum
Cream of tartar
Baking soda
Pinch of salt
White sugar
Melted butter
Fresh eggs
Pure vanilla extract
Ground cinnamon
Extra sugar for rolling

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Instructions

Whisk together the gluten-free flour, xanthan gum, cream of tartar, baking soda, and salt in a small bowl.
In a standing mixer, beat the melted butter and white sugar for 20 to 30 seconds until well combined.
Add the eggs and vanilla extract, then beat for another 20 to 30 seconds until smooth and glossy.
Turn the mixer to low and slowly add the dry ingredients until just combined.
Cover and chill the dough in the refrigerator for about one hour if it is too sticky to roll.
Preheat your oven to 400°F (204°C) and line baking sheets with parchment paper or silicone liners.
In a small bowl, mix the extra sugar and ground cinnamon together.
Scoop the dough, roll into balls, and coat thoroughly in the cinnamon-sugar mixture.
Place balls two inches apart on baking sheets, press down slightly, and bake for 7 to 10 minutes until edges are set.
Transfer the parchment to a cooling rack to let the cookies set completely.

Notes

To ensure your snickerdoodles have that iconic crackled top, make sure your cream of tartar is fresh. If you are baking on a humid day, providing the full hour of chilling time is essential for the dough to handle properly and prevent excessive spreading.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American