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Gluten-Free Snickerdoodles
Gluten-Free Snickerdoodles
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Prep Time:
20 minutes
Total Time:
30 minutes
Indulge in these irresistible gluten-free snickerdoodles featuring a soft and chewy texture in just 30 minutes.
Ingredients:
  • 2 1/2 cups from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose Rice Flour Blend
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 tablespoons canola oil
  • 2 eggs
  • 2 teaspoons gluten-free vanilla
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
Instructions:
  • Preheat your oven to 350°F. Combine flour blend, xanthan gum, baking soda, cream of tartar, and salt in a medium bowl.
  • Combine butter and brown sugar in a large bowl, mixing with an electric mixer until blended. Add oil, eggs, and vanilla, continuing to mix until well combined. Gently fold in the flour mixture until incorporated. In a small bowl, combine granulated sugar and cinnamon, then set aside.
  • Using rounded measuring tablespoons, shape dough into balls and roll them in cinnamon sugar. Place 2 inches apart on ungreased cookie sheets.
  • Bake the cookies for 9 to 11 minutes until they are set and lightly golden brown. Let them cool on the baking sheet for 2 minutes, then transfer them to a cooling rack to cool completely.

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