Snickerdoodles

9 Posted on November 9, 2010 - by Jules Shepard

Categories: Cookies, Recipes

Tags: , Allergy Friendly, Cookie Swap, Dairy Free, Desserts, Snickerdoodles

Who doesn’t love snickerdoodles? My family didn’t have a recipe for them though, so I borrowed a friend’s grandmother’s recipe and hardly changed a thing but the flour to render this old fashioned cookie deliciously gluten and dairy-free!

1 ½ cups granulated cane sugar
1 cup shortening, butter or other non-dairy alternative (e.g Earth Balance® Buttery Sticks/Shortening Sticks)
2 large eggs
2 ¾ cup Jules Gluten Free^TMAll Purpose Flour
1 tsp. baking soda
2 tsp. cream of tartar
¼ tsp. salt

2 Tbs. granulated cane sugar
2 tsp. cinnamon

Cream shortening and sugar until fluffy. Add eggs and beat until combined.

In a separate bowl, whisk dry ingredients together: Jules Gluten Free^TMAll Purpose Flour; baking soda, cream of tartar and salt. Add to wet ingredient bowl and mix until thoroughly incorporated.

Cover tightly and refrigerate until cold, at least 2 hours.

Preheat oven to 400 F (static) or 375 F (convection).

Shape dough into 1-inch balls by rolling in the palms of your hands. Roll each ball in the sugar and cinnamon mixture. Place on a parchment-lined baking sheet and bake for 8-9 minutes, or until lightly browning and puffed. Remove to cool on a wire rack; the cookies will sink slightly in the middle when cooled – this is normal.

Yield: approximately 3 dozen cookies.

Pin It

This entry was posted on Tuesday, November 9th, 2010 at 8:40 pm and is filed under Cookies, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

21 Comments

We'd love to hear yours!

Laura said: on November 28, 2010

I made the snicker doodles and they taste delicious, however the whole cookie went really flat when I took them out of the oven.So they are really skinny cookies.
Did I do something wrong?
Reply
- Jules said: on November 29, 2010
  
  They will sink in the middles when they come out of the oven, but they shouldn’t be really flat (see photo above and compare yours to it). Check to be sure that your leavening agents (here, baking soda) are all still fresh when baking, and when you make this recipe again, be sure to whip the sugar and shortening really well until the mixture is light before adding other ingredients. I’m glad they were still delicious! : )
  Reply
  - Laura said: on November 30, 2010
    
    Thanks for the tips, it’s possible the baking soda needs to be replaced. My cookies were flatter than yours in the picture. I also will make sure to whip the shortening and sugar really well. They really do taste great. Everyone’s eating them up and saying they are delicious, so they may be flat but it didn’t change how good they are.
    Thanks for the suggestions on what to do next time.
    
    Laura
    Reply
Mel said: on January 2, 2011

Have you tried freezing these yet? I try to keep frozen, baked cookies on hand for no notice, substitute treats. We used the last of our freezer stash recently, and both kids have several January classmate birthdays. Snickerdoodles have been a favorite, but I still haven’t found the perfect recipe. I will try your recipe this week.
Reply
- Jules said: on January 3, 2011
  
  I haven’t actually tried freezing them; I typically freeze my cookie doughs and bake them fresh since I love them hot! I just pulled snickerdoodle dough out of the freezer today, actually, then broke off frozen chunks and rolled them in cinnamon-sugar then baked them off — completely delicious! Definitely give these a try because they are not to be missed!
  Reply
Sarah said: on January 24, 2011

I just made these, using the Earth Balance Shortening. I’m new to gluten free baking, so maybe I’m just not as skilled. I should add, I have NEVER used shortening before, and I do have Earth Balance Buttery sticks, but the instructions and comments both mentioned shortening, so I went for it. Obviously because I’ve only used regular butter up until now, I did notice the lack of a more buttery taste. The taste of the cookies is really good, but they are kinda crumbly. Is that normal, or did I do something wrong?
Reply
- Jules said: on January 24, 2011
  
  If you find cookies too crumbly, it’s usually because they are overbaked a bit. Next time, try cooking a little less long and see if that helps. I take my cookies out about a minute before they really look done, and they tend to be perfect that way. Hope that helps!
  Reply
Ahorsesoul said: on January 31, 2011

I made this tonight. To die for. I didn’t have Cream of Tartar so I used Baking powder. Murphy’s law, I cleaned out my spice rack and tossed the Cream of Tarter last week. lol They did turn out flat and crisp but very good. A keeper recipe. tfs
Reply
Jill said: on September 14, 2011

Can this be made without so much shortening and be more heart healthy?
Reply
- Jules said: on September 16, 2011
  
  Jill – you could try this recipe with coconut oil for healthier fats, but you might experience some additional cookie spread. Let me know if you have time to try it!
  Reply
Tim said: on November 3, 2011

Thank you for sharing this recipe. My wife and I are always looking for something new since we went gluten free. (really, it’s only part of our new way of eating but it’s a bit part). Since changing out eating, we have both dropped 30+ pounds, my chest pains stopped and blood pressure is normal. My wife’s chronic cough went away. I’m looking forward to trying these this weekend.

Tim
Reply
- Jules said: on November 4, 2011
  
  Tim – that is fantastic! Congratulations on your new healthy way of eating – isn’t it amazing what a dietary change can make in your health? You are living proof!
  Reply
Jason said: on November 4, 2011

I spend a lot of time searching high and low for great gluten free recipes. I have a huge sweet tooth and find that most things just do not satisfy my cravings. What a wonderful cookie! The idea of freezing them has come up and I can say that I rotate them in and out of the freezer and have no problems with them at all. They come out fresh as the day they were made. Two big thumbs up for this cookie.
Reply
- Jules said: on November 4, 2011
  
  That’s great to hear, Jason! So glad you loved the recipe!
  Reply
Kristine said: on March 9, 2012

Can I make this recipe using your cookie mix or do I have to use your flour instead?
Reply
Julie said: on October 2, 2012

Can snickerdooldes be made with your cookie mix? I recently got a bag of your cookie mix, along with the cookie e-book, but did not see a recipe for snickerdoodles. I brought the mix on a trip to my sister’s house. Snickerdoodles are a family favorite – and I want to be able to eat them along with the family. Thanks for your help.
Reply
- Jules said: on October 5, 2012
  
  Julie, I haven’t made snickerdoodles with the mix, but it just might work if you add some extra cream of tartar. Here’s my from scratch recipe: http://blog.julesglutenfree.com/2010/11/snickerdoodles/.
  Reply
Mary Ann said: on November 22, 2012

I made these and they didn’t flatten at all. Stayed in little balls. The next batch I made I flattened with a glass and they turned out fine then. They tasted delicious even though they didn’t get flat.
Reply
- Jules said: on November 22, 2012
  
  Wonderful, Mary Ann! (And how resourceful of you to use a glass for the next batch!) So glad they tasted great, regardless of whether they flattened!
  Reply
Bonnie said: on November 24, 2012

I made a batch of snickerdoodles for Thanksgiving with the family. Apparently I will have to double or triple the batch for next time. Half of the family is GF, but everyone raved about the cookies. Your flour blend makes GF baking so simple. Thank you.
Reply
- Jules said: on November 24, 2012
  
  Bonnie, that’s a great problem to have! So glad they were a hit!
  Reply