Recipe: Soft Snickerdoodle Cookies

Soft snickerdoodle cookies – they’re gluten free, chewy, and the perfect biscuit to have with a cup of tea. Oh, the perfect afternoon book reading snack, tea and cookies. Yum! Okay, let’s get baking.

Ingredients

• 2 cups of gluten free flour
• 1 teaspoon of baking soda
• 2 teaspoon of corn starch
• 1/2 cup of white sugar
• a packed 1/2 cup of brown sugar
• 1 cup of salted butter
• 2 eggs
• 1 tablespoon of vanilla
• 4 tablespoons of sugar
• 1 tablespoon of cinnamon

The cinnamon sugar mixture is like dusting a churro – these cookies may look simple, yet they’re good!

First, gather all of your ingredients. The butter should be at room temperature, and the oven should be set to 350 degrees.

Then, sift the flour, baking soda and the corn starch together and set aside.

Next, cream the butter, vanilla and the two sugars together (not the 4 tablespoons of sugar for the dusting, hold that off to the side for now) – I usually do this for at least 5-7 minutes. Add in the eggs one at a time. Then, add in the dry ingredients 1/2 a cup at a time and mix as little as possible.

Roll the dough into 1-inch balls, then roll in the mixture of 4 tablespoons of sugar with 1 tablespoon of cinnamon, ensuring the cookies are well dusted with the snicker mix! Finally, finish by placing the round cookies onto a silicone lined baking sheet.

Bake at 350 degrees for 12-14 minutes. Then, let them cool for a few moments and eat up.

They’re chewy, sweet, with a bit of fluffiness to them. As with many of the treats I make, these also freeze really well.

Well, thanks for stopping by and checking out this recipe. If you’re a fan of the cinnamon sugar mix, then try these churro waffles – they’re so good, too! Enjoy these soft snickerdoodle cookies.

Happy baking and we’ll see you again soon. Bye!