Gluten Free Snickerdoodles (based on this recipe, remember to use as many organic ingredients as possible)
3/4 c granulated sugar
2/3 c light brown sugar
1/2 c butter, softened
2 tsp vanilla
1 1/2 c Bob's Red Mill gluten-free all-purpose flour
2 tsp baking powder
2 tsp xanthum gum
dash of cinnamon
To roll dough in:
1/3 c granulated sugar
2 tsp cinnamon
Cream together both sugars and butter. Add egg and vanilla and beat well.
Combine dry ingredients with whisk, add to sugar mixture and stir until just combined.
Preheat oven to 400 degrees.
Use tablespoon to scoop dough, roll into ball and then roll in sugar/cinnamon mixture and place on baking sheet. Bake 10-14 minutes, cool on rack. Makes 30-32 cookies.
|Gluten-free version on the top right corner of the picture.|