Gluten-Free Snickerdoodles

A batch of "cinnful" gluten-free snickerdoodles. These cookies are one of my children's favorites and always beat out the normal flour-based variety time and time again.

Sweet, soft and chewy surrounded by a heavenly coating of sugar and cinnamon.

The recipe is an adaptation of one I have used repeatedly, with rave reviews, from
The Allergen-Free Baker's Handbook.

This is a wonderful cookbook for those who have gluten allergies or sensitivities.
Many recipes are dairy, egg, soy, nut and sesame free as well.

The true Snickerdoodle recipe in her book is both vegan and gluten-free.
I, on the other hand, used eggs, butter and milk
instead of her alternative ingredients.

Basic Gluten-Free Baking Mix
used throughout the book:

• 4 cups superfine brown rice flour (preferably from Authentic Foods)
• 1 1/3 cups potato starch (NOT potato flour)
  
• 2/3 cup tapioca flour or tapioca starch

LET'S GET STARTED

I keep my gluten-free baking mix in a ziploc bag and store it in the fridge.
Give it a good shake before using to ensure all ingredients are mixed together.

My daughter Charley preparing the sugar and cinnamon
that the cookies are rolled in prior to baking.


Here are the cookies rolled in sugar/cinnamon mix and ready for baking.
They only take 10 minutes in the oven!


Ten minutes later - these are FANTASTIC !
They will settle somewhat as they cool.

RECIPE (adapted from The Allergen-Free Baker's Handbook, Cybele Pascal)

WHAT YOU NEED

2 1/2 cups plus 2 tablespoons gluten-free flour mix (ingredients listed above)
1/2 teaspoon plus 1/8 teaspoon xantham gum
3/4 teaspoon baking soda
1 1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup unsalted butter at room temperature
1/2 cup vegetable shortening (I used Crisco brand)
3/4 cup fine granulated sugar
1/4 cup plus 2 tablespoons packed golden brown sugar
2 teaspoons pure vanilla extract (I use Madagascar vanilla)
1 egg at room temperature
1/4 cup plus 1 teaspoon milk ( I used 2% but whole would be fine too)
2 tablespoons fine granulated sugar mixed with 2 teaspoons ground cinnamon

MAKE IT

PREHEAT oven to 375F
LINE 2 cookie sheets with parchment paper

WHISK together first 5 dry ingredients in a small bowl and set aside
COMBINE butter and shortening with an electric hand-mixer on MED speed for 1 minute
ADD white and brown sugars. Blend until combined.
ADD egg and vanilla extract. Mix , scraping down sides of bowl with spatula when needed.
SLOWLY add 1/2 dry ingredients to wet ingredients. Blend until combined
ADD milk. Blend.
ADD remaining flour mixture and mix until combined.

IN SEPARATE SMALL BOWL, combine sugar and cinnamon
TAKE A HEAPING TEASPOON of dough per cookie, roll into a ball then roll thoroughly in sugar/cinnamon mix. Continue until all dough is used up - should give you 22-24 cookies.
PLACE cookies 3 inches apart on baking sheets.

BAKE for 10 minutes
LET COOL on cookie sheets for 10 minutes
REMOVE from cookie sheets and allow to cool another 10 minutes on cooling rack.

DIG IN !!!