When I was growing up my Mom used to make these cookies all the time. They ranked up there with some of my favorites. My favorites as a little girl were thumbprint cookies, spritz cookies, snowballs (Russian Teacakes), chocolate chip cookies, gingersnaps and snickerdoodles. I love to say “Snickerdoodle”. Believe it or not, in my almost 3 years of being on the gluten-free diet, I have never made Snickerdoodles. If nothing else, I would have thought I would have made them just so I could say the word. 😉 I have been pleasantly surprised at how good the cookies have turned out when converted to be gluten-free. I can’t really think of one time that I was disappointed. Oh, wait, only once. I used a flour mix that I was not happy with. I now stick with my GF Mix of rice flour, potato starch and tapioca flour and add xanthan gum, usually close to a teaspoon per cup of flour. I don’t usually add partial teaspoons though, so if a recipe calls for 2 3/4 cups flour, I will use 2 tsp xanthan gum. Hope that makes sense.
Onto the good stuff! Here is my recipe and some pictures of the yummy goodness:
Snickerdoodles**Modified from a recipe in Betty Crocker’s Cookbook
½ cup butter, softened
½ cup shortening
1 ½ cups sugar
2 ¾ cups GF Flour Mix (I used rice, potato starch & tapioca)
2 tsps. Xanthan Gum
2 tsps. Cream of tartar
1 tsp baking soda
¼ tsp salt
2 TBSP Sugar
2 tsps. Cinnamon
1. Heat oven to 400 degrees. Mix thoroughly butter, shortening, sugar & eggs. Blend in the flour, cream of tartar, salt & baking soda. Refrigerate for 30 – 60 minutes. Mix 2 TBSP sugar & 2 tsps. Cinnamon in a small bowl. Shape dough by rounded teaspoonfuls into balls. Roll balls in mixture.
2. Place 2 inches apart on ungreased baking sheet. Bake 8 – 10 minutes until set. Immediately remove from baking sheet.
Makes about 6 dozen.
Jon gave the thumbs up on these. I am going to freeze about half of them for treats in the upcoming weeks.