Description
These scientifically-perfected gluten-free snickerdoodles feature a pillowy center and a characteristic crackled exterior. By balancing specific leavening agents and allowing the dough to hydrate, these cookies achieve a classic texture without the grittiness often found in gluten-free baking.
Ingredients
- 1 ⅓ cups (180g) Gluten-Free All-Purpose Flour (rice flour, potato starch, and tapioca starch blend)
- ½ cup (113g) Unsalted Butter, room temperature (65°F)
- 1 cup (200g) Granulated Sugar, divided
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- 1 ½ teaspoons Ground Cinnamon
- 1 Large Egg (approx. 50g)
- ¼ teaspoon Salt
- 1/4 teaspoon Xanthan Gum (optional, if not in flour blend)
Instructions
- Preheat your oven to 350°F (180°C) and line two heavy-gauge aluminum baking sheets with parchment paper.
- In a medium glass bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt for at least 30 seconds.
- In a separate large bowl, cream the room-temperature butter and 3/4 cup of sugar with an electric mixer on medium-high for 2 minutes until pale ivory.
- Add the egg to the butter mixture and whisk on medium speed for 60 seconds until smooth and glossy.
- Gradually add the flour mixture on the lowest speed until a soft dough forms, then allow the dough to rest for 30 minutes to hydrate the starches.
- Combine the remaining 1/4 cup sugar and cinnamon in a small bowl; portion dough into 1.5-inch balls (35g each) and roll thoroughly in the cinnamon-sugar.
- Place balls 2 inches apart on the sheets and bake for 12 to 15 minutes until edges are set and centers are slightly soft.
- Let the cookies rest on the hot sheet for 1 minute before transferring them to a wire rack to cool completely.
Notes
For the best results, use a kitchen scale to measure the flour and sugar, as gluten-free blends vary significantly in density by brand. If your kitchen is warm and the dough feels too soft to handle, chill the portioned balls for 15 minutes before rolling them in the cinnamon-sugar to prevent excessive spreading during the bake.
- Prep Time: 45 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American