Make these gluten-free snickerdoodles and you’ll have delicious cinnamon sugar cookies to eat PLUS an excuse to walk around saying ‘snickerdoodle’. It’s a standout title in a field of cookie names that are suddenly rather boring in comparison.
Snickerdoodle is most likely a New England corruption of the German ‘schnecke knödel’, meaning snail dumpling. And that surely would not make it past the marketing team of a current-day cookie company.
I hope you enjoy these tasty cookies, along with their silly name. (Sometimes, it’s the simple things that can brighten up your day.)
The recipe makes about two dozen gluten-free snickerdoodles.
Ingredients for cookie dough:
- 4 T butter, melted
- ¾ C sugar
- 2 t vanilla
- 1 egg
- 1 ¼ C white rice flour
- ¾ C tapioca starch
- ¾ C potato starch
- 1 t baking powder
- ½ t xanthan gum
For cinnamon-sugar topping:
- 2 T sugar
- ½ to 1 t cinnamon (your preference)
Directions:
Preheat oven to 350 degrees.
Mix melted butter, sugar, vanilla, and egg until thoroughly combined. In a separate bowl, whisk white rice flour, tapioca starch, potato starch, baking powder, and xanthan gum together. Add these dry ingredients all at once to the butter mixture and mix until you have a uniformly crumbly batter.
Press dough with hands into one inch balls. Flatten each ball into ½ inch discs.
Combine the sugar and cinnamon for sugar coating and then pour it into a shallow bowl or on to a plate. Press one side of each cookie disc into the sugar mixture. Place the cookies on a parchment covered baking sheet about one inch apart.
Bake at 350 degrees for 12 – 14 minutes. Allow cookies to cool slightly on pan before moving to rack to fully cool.
Enjoy!
Looking for a similar cookie recipe with a light flavor and texture? Try out my recipe for Gluten-free Ricotta Cookies.
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