Tuesday, January 3, 2012


Snickerdoodles are another thing we made in my high school F&CS class that I have continued to make over the years.  As you probably don't remember, when I first went gluten free I was worried I'd never be able to make these cookies again and Richie Fries would take back his marriage proposal, even if he didn't remember making it.  Well, don't worry, I made these last weekend and they were just as good as their gluten filled counterparts.

I used Cup4Cup for this recipe.  It worked really well.  I also used the cream of tartar for the first time.  I usually omit it because I've never had any before.  Quite frankly, I didn't notice much of a difference with it in there, so feel free to go either way on that one.  Remember, this recipe was originally gluten filled, so if you aren't gluten free go ahead and use regular flour.

Cookie -
1/2 cup (1 stick) butter, softened
1/2 cup white sugar
1/3 cup brown sugar
1 egg
1/2 tsp vanilla
1 1/2 cups GF flour
1/4 tsp baking soda
1/4 tsp cream of tartar
1/4 tsp salt

Topping -
3 T white sugar
1 T cinnamon

1) Pre-heat oven to 300 degrees (this is not a typo)

2) In a large bowl cream together the butter and sugars with an electric mixer on high speed.  Add the egg and vanilla and beat until smooth.

3) In another bowl combine the flour, baking soda, cream of tartar, and salt.

4)  Pour the dry ingredients into the wet ingredients and mix well.

5) In a small bowl combine the sugar and cinnamon for the topping.

6) Roll dough into one inch balls.  Roll each ball in the cinnamon sugar mixture and place on an ungreased cookie sheet.

7) Bake for 12 minutes - no more.  They will look a little underdone, but they'll crinkle and set perfectly as you let them cool.

Enjoy!  Let me know if these get you any marriage proposals.

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