Snickerdoodles {Gluten-Free!}

Ah, snickerdoodles, one of my favorite cookies, but alas I have not been able to enjoy them in the last year due to going gluten-free. I did find a gf recipe but for some reason didn't want to try it. So, since I was off this afternoon with my kids, we thought we would try making both the regular and a gf version. Verdict is: you can't really tell the difference! Can you?

The only visible difference was that the gluten-free variety did not get the signature "cracks" on the tops. Now, don't try the gf dough though- yuck! But once it is baked- yum!

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
 2 eggs
 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.