Gluten Free Snickerdoodle Cookies
Gluten Free Snickerdoodle Cookies are a delicious, easy to make and classic cookie. Covered with cinnamon sugar, the edges are crisp with a soft and chewy center.
Ingredients
- 1/2 cup salted butter, softened
- 2/3 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups gluten free all purpose flour, or regular all purpose flour
- 1/2 tsp baking soda
- 3/4 tsp cream of tartar
Cinnamon Sugar Coating
- 3 tbsp granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper
- Add the softened butter and sugars to a mixing bowl
- Use an electric mixer on low to mix until combined
- Add the egg and vanilla extract
- Mix again until combined
- Add in the flour 1/2 cup at a time, with the last 1/2 cup add in the baking soda and cream of tartar
- Chill the dough in the fridge for 20-30 minutes
- Remove from the fridge and scoop about 1-1.5 tbsp of dough. Roll the dough into a bowl
- Combine the sugar and ground cinnamon to make the coating
- Roll the cookie dough in the cinnamon sugar mixture
- Add about 6-8 cookies to the baking sheet lined with parchment paper
- Bake for 9-11 minutes. The edges should be crisp and slightly golden, however, the middle will be soft
- Remove from the oven and sprinkle with additional cinnamon sugar
- Repeat steps 9-13 until all dough has been baked
- Let the cookies cool slightly and enjoy!
Nutrition
Serving: 1cookie, Calories: 133kcal, Carbohydrates: 24g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 33mg, Sodium: 105mg, Potassium: 45mg, Fiber: 2g, Sugar: 5g, Vitamin A: 241IU, Vitamin C: 0.02mg, Calcium: 23mg, Iron: 1mg