Snickerdoodles
Description
These snickerdoodle are so nostalgic to me. I remember being a kid in the kitchen baking these with my grandma Ruth. The smell of these baking really takes me back to those sweet times. I found out that there are two types of snickerdoodle lovers in this world. One prefers a fatter, puffier cookie and the other a thinner, chewier cookie. I was determined to figure out how to make both! The answer? Butter. An extra stick of butter and a lower oven temperature in otherwise the same recipe will result in a flat and chewy snickerdoodle! I included pictures and instructions for both varieties so you can decide what kind you prefer. Happy Baking!
- Gluten Free
- Vegetarian
- 45 minutes prep time
- 10 minutes cook time
- 55 minutes total time
Recipe
1/2 cup or 1 cup softened butter* (I use salted butter)
1 1/2 cups (300g) sugar
1 teaspoon vanilla extract
2 eggs
2 3/4 cups (357 g) gluten free flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt (Increase to 3/4 teaspoon if using unsalted butter)
1/4 cup sugar for rolling
1 1/2 tablespoons cinnamon for rolling
1. Cream butter until light in color. Add sugar and beat well.
2. Add vanilla extract and eggs and beat well until light and fluffy.
3. Sift in flour, cream of tartar, baking soda and salt. Mix until just combined.
4. Allow dough to chill in the refrigerator for 30-60 minutes.
5. Preheat oven to 350° F.
6. In a small bowl, mix together cinnamon and sugar.
7. Roll dough into balls and roll in cinnamon sugar mixture until coated.
8. Repeat step 7 to ensure cookie balls are completely coated.
9. Bake for 8-11 minutes. Cool and enjoy!
*The traditional recipe I grew up using calls for 1/2 cup butter and are baked at 400° F for 8-10 minutes. This results in a puffier, fatter cookie. Using 1 cup of butter and cooking at a lower temperature will result in a flatter, chewier cookie.
1/2 cup or 1 cup softened butter* (I use salted butter)
1 1/2 cups (300g) sugar
1 teaspoon vanilla extract
2 eggs
2 3/4 cups (357 g) gluten free flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt (Increase to 3/4 teaspoon if using unsalted butter)
1/4 cup sugar for rolling
1 1/2 tablespoons cinnamon for rolling
1. Cream butter until light in color. Add sugar and beat well.
2. Add vanilla extract and eggs and beat well until light and fluffy.
3. Sift in flour, cream of tartar, baking soda and salt. Mix until just combined.
4. Allow dough to chill in the refrigerator for 30-60 minutes.
5. Preheat oven to 350° F.
6. In a small bowl, mix together cinnamon and sugar.
7. Roll dough into balls and roll in cinnamon sugar mixture until coated.
8. Repeat step 7 to ensure cookie balls are completely coated.
9. Bake for 8-11 minutes. Cool and enjoy!
*The traditional recipe I grew up using calls for 1/2 cup butter and are baked at 400° F for 8-10 minutes. This results in a puffier, fatter cookie. Using 1 cup of butter and cooking at a lower temperature will result in a flatter, chewier cookie.