The Best Gluten Free Recipe for Snickerdoodles

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  I was thinking about snickerdoodles this winter.  I haven't had any for years, and so I went on a search for a recipe.  I discovered this one at Gluten Free on a Shoe String.  I've tried out a few of her recipes before and have been pleased. She tackled figuring out how to make a delicious snickerdoodle like a food scientist--I was impressed.  My granddaughter and I had fun making this batch.



 THE BEST GLUTEN FREE  RECIPE FOR SNICKERDOODLES
1.  Prepare dry ingredients:   In a  large mixing bowl put: (1)  The recipe calls for 2 1/2 cups of your favorite gluten free flour mix.   When I made these, I used 2/3 cup + 1/4  cup of white rice flour, 2/3 cup + 1/4 cup of sorghum flour, and 2/3 cup of tapioca flour. (2)  Stir in 1/4 t salt, 1 1/2 t cinnamon, 1 t baking soda, 2 t cream of tarar.






2.  Cream butter and sugar:
(1)   In a mixing bowl cream together 1 stick of butter + 5 T with 1 /2 cups of sugar.  Beat until light and fluffy.
(2)  Beat in the 2 eggs ONE at a time until it is completely blended, and then add 2 t vanilla extract.


3.  Make batter:  Slowly add the dry ingredients and continue beating until the batter becomes thick and elastic.   Divide the two into two parts and cover each in plastic wrap and then refrigerate at least 1 hour. This can also be left overnight and finished up the next day.

4.  Make balls of dough:  Each piece of dough should make about 21 balls.  All of this will depend on how big you want our snicker doodles to be.


5.  Roll the balls in a mixture of 1 /2 T of cinnamon and 3 T of sugar. 
6.  Put the coated balls in the freezer for 10 minutes to firm them up.  Then roll each ball one more time in the cinnamon/sugar mixture.
7.  Bake in a 375 oven for 8 to 10 minutes on a parchment lined pan.  You can play with the time to determine how you like your snicker doodles to come out.  Let them cool on the sheet for about 10 minutes and then put them on a wire rack.