Christmas is right around the corner and that means we’re in full swing cookie baking season! Aka, one of my favorite times of the year. As I’m baking more and more this year and fueled on by this new win of these totally delicious, Fluffiest Gluten Free Snickerdoodles I’ve ever had, I decided it’s time to stop ratting on myself (so much) about being bad at baking.
Yeah, I’m sure some cookies that look amazing when they go in the oven yet turn out as just one big continent cookie with no rise whatsoever will come my way again at some point, but that doesn’t mean I have to give up before I even start, or expect them to be bad. I’ll be no means up to Great British Baking Show standard, but let’s be honest…does anyone really make that fancy ass stuff at home on the regular? I’m intimidated even watching that show. My whole idea with the recipes on this blog is to make them as delicious and easy as possible, and allergen-friendly. And sometimes that means trying out a batch of cookies 6 times before I finally get it right (and almost pull out all my hair). It’s fiiiine.
About these snickerdoodles though. They. Are. LEGIT. So good, that when I brought some home for my family to try, my dad grabbed one and started eating it before he walked out the door – and turned immediately around to grab a handful of them before he had even finished chewing his first bite. My family is NOT gluten-free, by the way, so I always use them as my guinea pigs to see if something gluten-free is *actually* good, or if I’m just convincing myself that it’s good in my head because it’s gluten-free.
This time, it was actually good – actually, really freaking delicious.
- 8 Tbsp butter, at room temperature
- ½ cup cane sugar (115g)
- ½ cup brown sugar (75g)
- 1 egg
- 1 tsp vanilla extract
- 1¾c Gluten-Free 1-for-1 Baking Flour (220g)**
- ¼ tsp sea salt
- ½ tsp baking powder
- 2 tsp cinnamon
- 2 Tbsp cashew milk (or regular milk for non-dairy-free)
- 1 Tbsp cane sugar
- 1 Tbsp brown sugar
- 2 tsp cinnamon
- Cream the room temperature butter and sugar together with a stand mixer or electric mixer until smooth. Add in the egg and vanilla, mixing well until the ingredients are all incorporated. I set a timer for 2 minutes and just let it rip!
- While it's mixing, in a small bowl - combine the flour, baking powder, salt, and 2 tsp cinnamon. With the speed on low, gradually add the flour mixture to the wet mixture. Mix until the dough all comes together, and add in the 2 Tbsp milk.
- Refrigerate for 30 minutes.
- When the time is almost up, preheat the oven to 375F. Line two baking sheets with parchment paper.
- In a small bowl, combine the remaining 1 Tbsp cane sugar, 1 Tbsp brown sugar, and 2 tsp cinnamon (for dipping).
- Remove the dough bowl from the fridge and make 1½ inch dough balls. I used a cookie scoop! Once they are rolled, dip and roll them around in the cinnamon sugar mixture before transferring to the cookie sheets. Lightly press down on each cookie with a fork to make a small indentation.
- Bake for 10-12 minutes. Allow to cool for 10 minutes on the hot baking sheet before removing to a cooling rack.
Love the gluten free snickerdoodles? You’ll love these too!
The 12 Days of Gluten-Free Christmas Cookies
Apple Chaider with Gingerbread Marshmallows
Chocolate Chip Blondies
The instructions mention egg, but it’s not listed in the ingredients. Just one egg?
Hey Jessica, yes! It’s a little hard to see, but listed under the brown sugar. Hope they turned out amazing!