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Gluten-Free Bisquick™ Snickerdoodles
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Prep Time:
50 minutes
Total Time:
50 minutes
Gluten-free snickerdoodle cookies made with a shortcut - gluten-free Bisquick™, mixed with shortening and butter for a chewy center and crispy edges. Roll in cinnamon sugar for classic flavor. It's so delicious, you'll want to make a double batch!
Ingredients:
  • 2 eggs
  • 1 1/4 cups sugar
  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 2 cups Bisquick™ Gluten Free pancake & baking mix
  • 2 teaspoons ground cinnamon
Instructions:
  • Preheat oven to 375°F. Combine eggs, 1 cup sugar, butter, and shortening in a large bowl. Mix in Bisquick™ until dough comes together.
  • In a small bowl, combine the remaining 1/4 cup sugar with cinnamon. Form the dough into 1 1/4-inch balls. If the dough is too soft to shape, chill in the freezer for 10 to 15 minutes. Coat the balls in the sugar-cinnamon mixture and place them 2 inches apart on ungreased cookie sheets.
  • Bake for 10 to 12 minutes until fully set, then transfer to cooling racks right away.

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