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.
Servings: 36 cookies
Ingredients
- 2 cups gluten free flour
- 1 teaspoon of baking soda
- 2 teaspoons of corn starch
- 1/2 cup of white sugar
- 1/2 cup of brown sugar
- 1 cup salted butter
- 1 tablespoon of vanilla
- 4 tablespoons of white sugar
- 1 tablespoon of cinnamon
Instructions
- 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.