Gluten-Free Snickerdoodles

I typically only make peanut butter cookies, but these snickerdoodles are just as tasty and easy to make. I had gluten-free flour, so that's what I used but all-purpose flour should work just is well if that's what you have and you don't have a gluten allergy/sensitivity. I am definitely going back to this recipe in the future, and I hope you enjoy it as much as I do!

Ingredients

Cookies

• 1/2 c (113g) room-temperature butter, 810kcal

• 3/4c 160g granulated sugar, 600kcal

• 1 large egg, 70kcal

• 1 tsp vanilla extract

• 1 1/4c (185g) Bob's Red Mill, 1 to 1 Gluten Free Baking Flour, 650kcal

Topping/Rolling Mixture

• 3tbs (32g) granulated sugar, 120kcal

• 1tbs cinnamon

Instructions

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

2. Cream the butter and sugar together so that it forms a smooth paste.

3. Add the egg and vanilla and mix until everything is well-blended and smooth.

4. Stir in the flour a little bit at a time (pour in about 1/4 of the flour at a time), and mix until everything is holding together. If the mixture looks sticky, you can put it in the fridge for an hour before moving onto the next step.

5. Roll the dough into 12 small balls of the same size, rolling them in your hands so they are round and even.

6. Mix the cinnamon and 3 tbs of sugar in a bowl or plate, and roll each ball in the cinnamon sugar so it is coated all over.

7. Bake the cookies for 9 minutes.

8. Open the oven and press each cookie with a wooden spatula to flaten them.

9. Bake for 2 more minutes.

10. Let the cookies cool completely before eating.

11. Enjoy! They turn out soft and chewy. 😋

Nutrition Information (makes 12 cookies)

Per cookie: ~185kcal, 1g protein, 28g carb, 8g fat

Inspiration Recipe

-https://ourlovelanguageisfood.com/snickerdoodles-without-cream-of-tartar/#recipe