[pinit] I’m totally smitten with this whole gluten free cookie chip thing. These Gluten Free Snickerdoodles Cookie Chips are perfectly thin and crispy, wispy and addictive. Betcha can’t eat just one. Like a potato chip. Get it?
You guys seriously have the.best.ideas. I think it might have something to do with the fact that you’re out there in the world. I’m in here. In my kitchen cave. Just me, the cat and the dogs. And then the children when school lets out. I go to the grocery store (fast fast fast with a list), and to drop off at sports lessons, sports practice, and games. Otherwise, you’ll find me at my kitchen window, smiling and waving. Just ask my neighbors.
The goal is the ultimate thin and crispy gluten free snickerdoodles that are about the size of an Oreo cookie (just under 2-inches in diameter). I experimented with a gazillion different ways to bake these. It isn’t nearly as important as I made it out to be, here in the kitchen cave.
In the batch you see just above, I went a little overboard with the ground cinnamon in the topping. The cookie in the middle right position is very cinnamon-y. Don’t make fun.
I did try baking them without flattening the dough into disks. They ended up thicker, and by the time they crisped, they were almost burnt. Not recommended. I also tried doing the slice and bake thing. It does work, but you don’t really get such round cookies. Not a really big deal. It might be my life’s work (!), but really? They’re just cute little addictive cookies. :)
Gluten Free Brown Butter Snickerdoodles
Gluten Free Snickerdoodles Cookie Chips
1 cup plus 2 tablespoons (158 g) all purpose gluten free flour (I used Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
2 tablespoons (18 g) cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
7/8 cup (175 g) sugar
8 tablespoons (112 g) unsalted butter, melted and cooled
1 egg white (30 g), at room temperature
1 tablespoon (21 g) unsulphured molasses
2 teaspoons pure vanilla extract
1 1/2 tablespoons ground cinnamon
3 tablespoons (36 g) sugar
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set aside.
First, make the cookie dough. In a large bowl, place the flour, xanthan gum, cornstarch, baking soda, cream of tartar, salt, ground cinnamon and sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the butter, egg white, molasses and vanilla, mixing to combine after each addition. The cookie dough will be thick but soft.
Pull off pieces of cookie dough and roll into balls about 3/4-inch in diameter. Place the cinnamon and sugar for the topping in a small bowl, and place each ball of cookie dough in the cinnamon-sugar. Flatten into the cinnamon-sugar until the ball is a disk about 1 1/2-inches in diameter, coating the disk well with cinnamon-sugar on both sides. Place the disks 1 1/2-inches apart from one another on the prepared baking sheets. Place in the center of the preheated oven and bake for 6 to 8 minutes, or until the cookies are lightly golden brown all over. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will crisp as they cool.
To maintain crispness, store cookies in a glass jar at room temperature, or in a freezer-safe container in the freezer.