Description
Delicious gluten free snickerdoodle cookies with a cinnamon sugar coating.
Ingrédients
L'échelle
- 1 1/2 cups gluten free flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix gluten free flour, baking soda, cream of tartar, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add egg and vanilla to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- In a small bowl, combine sugar and cinnamon for coating.
- Roll the dough into balls and then roll in the cinnamon sugar mixture.
- Place cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- For a softer cookie, do not overbake.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 12 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cookie
- Calories: 120
- Sucre: 10g
- De Sodium: 50mg
- La graisse: 6g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 16g
- La fibre: 1g
- La protéine: 1g
- Le taux de cholestérol: 20mg
Mots-clés: gluten free snickerdoodle cookies, gluten free cookies, snickerdoodle recipe