I have missed Snickerdoodles and so has my daughter. This recipe is very good and produced a crisp cookie that was almost as good as the original recipe. The next time I make them I will use half butter and half Shortening as all butter makes them thinner. The recipe I have from my old cookie cookbook calls for the combo of butter and shortening. I like to try a recipe as written before changing it though.
This is simple to make as it uses King Arthur’s all purpose baking mix Not the all purpose flour so there are only five ingredients. I made half of the recipe and got exactly 15 cookies. When looking to half a recipe I always check the number of eggs. If there is an even number it makes it much simpler to reduce. A tip from Sue. I will make the full recipe the next time as they came out so well.Be sure to note that it uses the GF Baking Mix NOT the all purpose flour.
Gluten Free Snickerdoodles
1 ¼ cups sugar
½ cups (8 Tablespoons soft butter)
1 teaspoon GF vanilla extract
2 large eggs
2 cups King Arthur Gluten Free All Purpose Baking Mix (Not the flour)
Topping
1 to 1 ½ teaspoons cinnamon
¼ cup sugar
Directions
1. Preheat oven to 350°F. Line a couple of baking sheets with parchment or just place cookies on ungreased baking sheet.
2. In large mixer bowl mix together the sugar and butter until blended. Add the vanilla and eggs, and stir until blended.
3. Add the baking mix until evenly blended.
Make the topping: Mix the cinnamon and sugar is small bowl
Shape the dough into 1 ¼ balls (a cookie scoop works well) and roll the balls in the cinnamon sugar mixture. If dough is sticky chill in refrigerator for 30 minutes.
Place on cookie sheet and bake 14 to 16 minutes. (I baked mine 13 minutes) They will stay lighter colored. Leave on cookie sheet for 5 minutes and then on wire rack to finish cooling.
Yield: about 30 cookies
I like crisp cookies better than the really soft ones.
ReplyDeleteYes, so do I and so does my daughter's family.
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