Gluten-Free Snickerdoodles Recipe
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Category
Cookies
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Cusine
American
What do you need?
How to make?
Ingredients
6 ounces white rice flour
2 ounces sweet rice flour
2 ounces cornstarch
1 1/4 teaspoons baking powder
1 teaspoon salt
4 ounces unsalted butter
2 ounces
7 ounces granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
Cinnamon-Sugar Mixture
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Directions
In small mixing bowl, whisk together white rice flour, sweet rice flour, cornstarch, baking powder, and salt. In large mixing bowl or bowl of stand mixer fitted with a paddle attachment, cream butter, shortening and granulated sugar together until a thick paste forms, about 30 seconds. Add eggs, one at a time. Blend thoroughly between each addition. Stop mixer and scrape down bottom and sides of the bowl. Add vanilla and mix until light and fluffy, about 20 seconds. Stop mixer. Add dry ingredients. Turn on mixer. Blend until a dough forms. Cover dough and chill for two hours or overnight. Preheat oven to 350 degrees F. Line baking sheet with parchment paper. In small bowl, combined granulated sugar and ground cinnamon. Roll dough, about 1 tablespoon each, into balls. Roll dough balls into cinnamon sugar mixture and then place on prepared cookie sheet. Cookies will spread. Be sure to space the at least 2-inches apart. Bake until lightly golden brown and aromatic, about 15 minutes. Remove pan from oven. Allow cookies to cool for three minutes and then transfer to a wire rack to cool completely. Repeat with remaining dough.