Softest Gluten-Free Snickerdoodle Cookies
Ingredients:
- 1 cup 2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 3/4 cups gluten-free all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- For the cinnamon sugar coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions:
Melt the butter and mix it with 1 1/2 cups of sugar in a bowl until the mixture is light and fluffy
One at a time, add the eggs and beat well after each one
Add the vanilla extract and mix well
Add the gluten-free all-purpose flour, cream of tartar, baking soda, and salt to a different bowl and mix them together using a whisk
Mix the dry ingredients into the wet ingredients one at a time until you get a soft cookie dough
Put the dough in the fridge for at least an hour, or until its firm
Warm your oven up to 350F 175C and put parchment paper on a baking sheet
Gather the last quarter cup of sugar and ground cinnamon in a small bowl
Mix them together to make the coating
Make balls out of cookie dough about the size of a tablespoon, and then coat each ball in the cinnamon sugar mix
Spread the dough balls out on the baking sheet that has been prepared, leaving about 2 inches of space between each one
After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set and they are just beginning to turn golden
Take them out of the oven and let them cool for a few minutes on the baking sheet
Then, move them to a wire rack to cool all the way down
Thank you for making gluten-free snickerdoodle cookies that are soft
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