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 FreeTM All 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 FreeTM All 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.