Description
Enjoy gluten-free snickerdoodles this Christmas. These cookies are soft, chewy, and coated in cinnamon sugar.
Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, whisk together gluten-free flour, baking soda, and salt.
- In a separate bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg and vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- In a small bowl, combine 2 tablespoons sugar and cinnamon.
- Roll dough into 1-inch balls and coat in cinnamon sugar mixture.
- Place cookies on ungreased baking sheets.
- Bake for 8-10 minutes, or until edges are lightly golden.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use a high-quality gluten-free all-purpose flour blend.
- Do not overbake the cookies, or they will be dry.
- Store in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg