Snickerdoodle cookies are a beloved classic that never fails to bring a smile to people’s faces. With their soft and chewy texture, delightful cinnamon-sugar coating, and nostalgic flavors, these cookies have stood the test of time.
What sets snickerdoodle cookies apart is their distinct cinnamon-sugar flavor profile. The combination of warm cinnamon and sweet sugar creates a delightful contrast that tantalizes the taste buds. The cookies are both comforting and slightly tangy, making them an ideal treat for any occasion.
Baking snickerdoodle cookies is not just about the end result; it’s also about the experience itself. The aroma of cinnamon and vanilla filling your kitchen, the anticipation as the cookies bake to golden perfection, and the joy of sharing them with friends and family create lasting memories. Snickerdoodle cookies are perfect for bake sales, holiday gatherings, or simply as a sweet treat to enjoy with a cup of tea or coffee. Enjoy!
-MBK
Gluten-Free Snickerdoodle Cookies
Ingredients
- 1 cup unsalted butter, softened 227 grams
- 1 ¾ cups granular sugar, divided 350 grams
- ½ cup firmly packed light brown sugar 110 grams
- 2 large eggs 100 grams, room temperature
- 1 ½ teaspoons vanilla extract 6 grams
- 2 ¾ cups gluten free 1-1 flour 344 grams
- 1 ½ teaspoons cream of tartar 4.5 grams
- 1 teaspoon baking soda 5 grams
- 1 teaspoon kosher salt 3 grams
- 2 ½ teaspoons ground cinnamon 5 grams
Instructions
- Preheat oven to 400 degrees. Line baking sheets with parchment paper.
- In a bowl of a stand mixer, fitted with paddle attachment, beat butter and 1 ¼ cups (250 grams) granulated sugar and brown sugar at medium speed until fluffy, 3 – 4 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla.
- In a medium bowl, combine flour, cream of tartar, baking soda and salt. Add dry ingredients to butter mixture and stir until just combined. In another medium bowl, combine cinnamon and remaining ½ cup (100 grams) granulated sugar.
- Using a 1 ½ tablespoon scoop, form cookie dough balls (28 to 30 grams each) and toss into cinnamon sugar mixture until well coated. Please two inches apart on prepared pans.
- Bake, one batch at a time, until edges are lightly golden brown but centers look slightly wet (8 – 10 minutes). Remove from oven and let cool on pan for 5 minutes. Remove cookies onto a wire rack and let cool completely.