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The Softest Gluten Free Snickerdoodle Cookies Recipe

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This recipe for The Softest Gluten Free Snickerdoodle Cookies is from Brenda's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 tablespoons softened butter (1 stick)
1 ounce softened cream cheese
1½ cups sugar
2 eggs
1 teaspoon vanilla
2 ½ cups gluten-free flour (trader joes has a great one!)
2 teaspoons xantham gum (omit if your GF flour has this included)
1 teaspoon baking soda
2 tablespoons corn starch
¼ teaspoon salt
3 tablespoons sugar + 3 teaspoons cinnamon, for rolling
Directions:
Directions:
1. In a bowl of a stand-mixer, cream together butter, cream cheese, and sugar.

2.Add eggs and vanilla and mix for about 5 minutes until light and fluffy.

3. In a separate bowl, whisk together dry ingredients: GF flour, xantham gum, corn starch, baking soda, and salt.

4. Slowly add the flour to the stand mixer bowl and mix until well combined.
5. Refrigerate dough for at least one hour, or until ready to bake.

6. Preheat oven to 350. Prepare baking sheets with parchment paper or silicone baking mats.

7. Combine 3 tablespoons of sugar with 3 teaspoons of cinnamon in a small bowl and whisk to combine.

8. Take 2 tablespoons of cookie dough and roll into a ball (or use a cookie scoop).

9. Roll cookie dough balls in the cinnamon-sugar mixture then place on prepared baking sheet.

10. Bake for 10-13 minutes, but be careful not to over bake.

11. Let cool on a cookie sheet for 5 minutes before transferring to a wire rack.

 

 

 

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