Ingredients
6 1/2 tablespoons (91 g) unsalted butter, at room temperature
3/4 cup (150 g) granulated sugar
1 egg (50 g, weighed out of shell), at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups (175 g) all purpose gluten-free flour (I like Better Batter here)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1/8 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 teaspoon cream of tartar
Cinnamon sugar mixture, for rolling (1/4 cup (50 g) granulated sugar + 1 tablespoon ground cinnamon)
Directions
- In a large bowl, place the butter, 3/4 cup granulated sugar, egg, and vanilla. Beat with a handheld mixer until light and fluffy. Add the flour, xanthan gum, salt, 3/4 teaspoon ground cinnamon, baking soda, and cream of tartar to the wet ingredients, mixing to combine after each addition.
- Transfer the dough to a large piece of plastic wrap, wrap tightly and refrigerate until firm (about 30 minutes to an hour). Once the dough is ready, preheat your oven to 375°F. Line rimmed baking sheets with parchment paper and set them aside.
- Divide the dough into 18 pieces of roughly equal size. Roll each piece of dough between your palms until it forms a ball, and then press into a disk. Toss each disk in the cinnamon-sugar mixture until it is well-coated. Place the balls of dough into the freezer for about 10 minutes, until firm again. Roll each ball of dough in the cinnamon-sugar mixture once more, and arrange them about 2 inches apart on the lined baking sheets.
Place the rimmed baking sheets in the center of the preheated oven and bake for 8 to 10 minutes, or they are either pale but flat (8 minutes), or a tiny bit crisp around the edges (10 minutes). Cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely.
Originally published in 2011 (!). Photos, video, text all new; recipe largely unchanged.
Love,
Nicole
https://glutenfreeonashoestring.com/snickerdoodles/