Description

These massive, chewy gluten-free snickerdoodles feature a thick, fudgy center and a signature cracked crust coated in a bold cinnamon-sugar blend. They are designed to stay soft for days, proving that wheat-free treats can be just as decadent and impressive as the classics.

Ingredients

1 1/3 cups Gluten-Free All-Purpose Flour (with xanthan gum)
1/2 cup Unsalted Butter, room temperature
1 cup Granulated Sugar, divided
1 1/2 teaspoons Ground Cinnamon
1 Large Egg
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt

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Instructions

Preheat oven to 350°F (180°C) and line two large baking sheets with parchment paper.
In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and baking soda until well combined and smooth.
In a separate bowl, cream the room-temperature butter and 3/4 cup of the sugar using an electric mixer for about 2 minutes until light and fluffy.
Add the large egg to the butter mixture and whisk until smooth and golden.
Gradually incorporate the dry flour mixture into the wet ingredients, whisking on low speed for about 2 minutes until a soft dough forms.
Shape the dough into 1 1/2-inch balls.
In a small bowl, mix the remaining 1/4 cup sugar with the ground cinnamon, then roll each ball in the mixture until heavily coated.
Place the balls on the prepared baking sheets and bake for 12 to 15 minutes or until the edges are honey-gold.
Cool on the baking sheet for one minute before transferring to a wire rack to finish cooling.

Notes

To ensure a perfect texture, use a gluten-free flour blend that specifically includes xanthan gum to provide the necessary structure. If you prefer an extra thick cookie, chilling the dough balls for 20 minutes before rolling them in the cinnamon-sugar mixture will help control the spread during baking.

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