Recipe: Gluten Free Snickerdoodles
Snickerdoodles. Cookie time! Time for snickerdoodles. Bonus part, they’re gluten free. One of the tricks to snickerdoodles is the browning of the butter. It takes time and patience, so free your self of responsibilities and head on over to the stove and get baking!
Ingredients
- 2 1/2 cups of gluten free flour
- 1 teaspoon of baking soda
- 2 teaspoons of cream of tartar
- 1/2 teaspoon of cinnamon
- dash of salt
- 1 cup of slated butter
- 1 1/4 cup of brown sugar
- 1/2 cup of white sugar
- tablespoon of yogurt
- 1 large eggs and 1 yoke
- tablespoon of vanilla
Gather all of your ingredients.
In a large skillet melt the butter on low-medium until it’s nutty and brown. Don’t leave it, you need to keep whisking it so it doesn’t burn.
Then, add in the sugars and remove from the heat. Whisk in the eggs, vanilla and yogurt. Then add in all the dry – keep whisking until it’s all combined.
Roll into a large ball and chill for 6 hours, or overnight.
Once the dough has been chilled roll the dough into 1 inch balls and roll them in a mix of cinnamon and sugar (ratio 1:2). Set the oven to 350 degrees.
Bake for 10 minutes – then let them cool for at least 10 before you eat them. They’ll be soft and chewy, totally yummy.
These are some of my favourite cookies. Gluten free snickerdoodles – so tasty!
Grab a cup of tea and enjoy a cookie – stay warm, it’s cold out there! Thanks for visiting and I’ll see you soon.
Recipe
Gluten Free Snickerdoodles
Ingredients
- 2 1/2 cups of gluten free flour
- 1 teaspoon of baking soda
- 2 teaspoons of cream of tartar
- 1/2 teaspoon of cinnamon
- dash of salt
- 1 cup of slated butter
- 1 1/4 cup of brown sugar
- 1/2 cup of white sugar
- tablespoon of yogurt
- 1 large eggs and 1 yoke
- tablespoon of vanilla
Instructions
- Gather all of your ingredients.
- In a large skillet melt the butter on low-medium until it's nutty and brown. Don't leave it, you need to keep whisking it so it doesn't burn.
- Then, add in the sugars and remove from the heat.
- Whisk in the eggs, vanilla and yogurt.
- Then add in all the dry - keep whisking until it's all combined.
- Roll into a large ball and chill for 6 hours, or overnight.
- Once the dough has been chilled roll the dough into 1 inch balls and roll them in a mix of cinnamon and sugar (ratio 1:2). Set the oven to 350 degrees.
- Bake for 10 minutes - then let them cool for at least 10 before you eat them. These gluten free snickerdoodles will be soft and chewy, totally yummy.
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