Your favorite cinnamon-sugar cookies are now allergy-friendly! Use our gluten-free flour mix recipe to make a batch (or two) of these chewy delights.

Source: Better Homes and Gardens

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Recipe Summary

prep:
35 mins
chill:
1 hr
bake:
10 mins at 375° per batch
Servings:
48
Yield:
about 48 cookies
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Gluten-Free Snickerdoodles

Ingredients

Ingredient Checklist

Directions

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  • In a large bowl beat butter with a mixer on medium 30 seconds. Add the 1 1/2 cups sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping bowl as needed. Beat in eggs and vanilla. Beat in Gluten-Free Flour Mix. Cover and chill 1 hour or until dough is easy to handle.

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  • Preheat oven to 375°F. Combine the 1/4 cup sugar and cinnamon. Shape dough into 1 1/4-inch balls. Roll balls in cinnamon-sugar to coat. Place 2 inches apart on ungreased cookie sheets.

  • Bake about 10 minutes or until bottoms are light brown. Remove; cool on a wire rack.

Nutrition Facts (Gluten-Free Snickerdoodles)

102 calories; total fat 4g; saturated fat 3g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 18mg; sodium 75mg; potassium 24mg; carbohydrates 16g; fiber 0g; sugar 7g; protein 1g; trans fatty acid 0g; vitamin a 130IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 2mcg; vitamin b12 0mcg; calcium 4mg; iron 0mg.

Gluten Free Flour Mix

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

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Tip

Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.

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Reviews

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