Description

These gluten-free snickerdoodles capture the nostalgic tangy flavor and pillowy texture of the classic nineteenth-century cookie. By using melted butter and cream of tartar, this recipe ensures a perfectly crinkled, cinnamon-sugar crust with a soft, chewy center.

Ingredients

325 grams (2.5 cups) gluten-free flour blend
3/4 tsp xanthan gum (if not included in flour blend)
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
113 grams (1/2 cup) unsalted butter, melted
1.5 cups granulated sugar
2 large eggs
1 tsp pure vanilla extract
2 tbsp granulated sugar (for coating)
1.5 tsp ground cinnamon (for coating)

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Instructions

Whisk together the gluten-free flour, xanthan gum, cream of tartar, baking soda, and salt in a bowl to ensure even distribution of leavening agents.
Using a standing mixer fitted with a paddle attachment, combine the granulated sugar and melted butter for about 20 to 30 seconds until emulsified.
Add the eggs and vanilla extract to the mixture and beat on medium speed for another 20 to 30 seconds.
Incorporate the dry ingredients into the wet mixture on a low setting, mixing only until the flour streaks disappear.
If the dough feels tacky, cover and refrigerate for one hour to allow the gluten-free starches to fully hydrate.
Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
Scoop the dough into balls (19g for small or 34g for medium), roll thoroughly in the cinnamon-sugar mixture, and place on the sheet.
Gently depress the tops of the balls and bake for 7 to 10 minutes depending on size; remove when centers are slightly underdone for a chewier texture.

Notes

For the most consistent results, always use a digital kitchen scale to measure your flour and portion out your dough balls. Ensuring your eggs are at room temperature before mixing will prevent the melted butter from seizing, resulting in a much smoother cookie dough emulsion.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American