Why You’ll Love this Gluten Free Snickerdoodles Recipe
Whether you’re gluten intolerant or simply looking to explore new flavors, you’ll love this gluten-free snickerdoodle recipe. I can’t get enough of these cookies! They’re soft, chewy, and bursting with that classic cinnamon-sugar goodness that makes snickerdoodles irresistible.
Plus, you won’t believe how easy they’re to whip up. With just a few ingredients, I can create a batch that fills my kitchen with an amazing aroma. It feels great knowing I can indulge without worrying about gluten.
Every bite takes me back to my childhood, reminding me that gluten-free doesn’t mean sacrificing taste. Trust me; once you try these cookies, you’ll be hooked and want to share them with everyone you know!
Ingredients of Gluten Free Snickerdoodles
When it comes to baking gluten-free treats, the ingredients you choose can make all the difference, especially for beloved classics like snickerdoodles. Gathered here are the essential components that will help you create a batch of cookies that aren’t only gluten-free but also deliciously nostalgic.
Even if you’re not gluten intolerant, these cookies have a way of making everyone feel included at the dessert table. So, let’s explore what you’ll need to whip up these scrumptious cookies that are sure to bring smiles all around.
Ingredients for Gluten Free Snickerdoodles:
- 1/4 cup butter, softened
- 1/4 cup shortening
- 3/4 cup sugar
- 1 egg
- 1 3/4 cups Pamela’s Ultimate Baking and Pancake Mix
- 1 teaspoon cream of tartar
- 1 tablespoon sugar (for rolling)
- 1 teaspoon cinnamon (for rolling)
Now, before you start mixing and measuring, there are a few things worth considering about these ingredients.
First, if you don’t have Pamela’s baking mix on hand, don’t fret. There are other gluten-free flour blends out there that can work just as well, but I’ve found that Pamela’s gives a lovely texture that closely mimics traditional flour.
And let’s talk about the butter and shortening combo—using both helps achieve that perfect balance of richness and tenderness. If you’re feeling adventurous, you might even experiment with coconut oil for a subtle twist.
Oh, and if you’re like me and have a slight tendency to overdo it with the cinnamon (what can I say, I love it), just remember, a little goes a long way.
Enjoy the process; baking is all about having fun, and trust me, these snickerdoodles will be worth the effort!
How to Make Gluten Free Snickerdoodles
Now, let’s explore how to make these delightful Gluten Free Snickerdoodles. First things first, you’ll want to cream together 1/4 cup of softened butter and 1/4 cup of shortening with 3/4 cup of sugar. It’s almost like a mini workout, so get ready to whip that mixture until it’s light and fluffy. Trust me, your arms will thank you later.
Once you’ve achieved that dreamy consistency, crack in 1 egg and mix it all together until everything is well combined—this is where the magic starts to happen, and you might find yourself sneaking a taste (just a little, though).
Next up, you’ll add in 1 3/4 cups of Pamela’s Ultimate Baking and Pancake Mix along with 1 teaspoon of cream of tartar. If you’re wondering what cream of tartar does, it adds that signature tangy flavor and helps the cookies rise a bit. Stir it all together until you’ve got a lovely cookie dough. It might seem a bit sticky, but that’s just part of the charm.
Now, here comes the fun part: roll the dough into balls about the size of small walnuts. Don’t worry if they’re not perfect; remember, we’re going for homemade vibes here.
Before baking, you’ll want to mix 1 tablespoon of sugar with 1 teaspoon of cinnamon. Roll each dough ball in this sweet mixture, coating them generously. Arrange the cookies on an ungreased baking sheet, leaving about 2 inches between them—this is key, as you don’t want them to morph into a giant cookie blob.
Pop the sheet in a preheated oven set at 350 degrees and let them bake for 8 to 10 minutes. The aroma will start to fill your kitchen, and you’ll probably find yourself pacing in anticipation.
Once they’re golden and slightly crackled on top, remove them from the oven and let them cool for a few minutes on the baking sheet. Just remember, patience is a virtue; these cookies are worth the wait. Enjoy the process, and don’t forget to share (if you can resist the temptation).
Gluten Free Snickerdoodles Substitutions & Variations
If you’re looking to customize your gluten free snickerdoodles, there are plenty of substitutions and variations you can try.
For a dairy-free option, swap the butter for coconut oil or vegan butter. You can also experiment with different sweeteners; maple syrup or coconut sugar can add unique flavors.
If you want to switch up the texture, try adding chopped nuts or dairy-free chocolate chips to the dough.
For a fun twist, sprinkle in some pumpkin spice instead of cinnamon, especially in the fall.
If you’re after a healthier take, consider using almond flour or oat flour instead of the baking mix.
The possibilities are endless, so don’t hesitate to get creative!
What to Serve with Gluten Free Snickerdoodles
There’s something special about enjoying gluten free snickerdoodles fresh out of the oven, but pairing them with the right accompaniments can elevate the experience even more.
I love to serve my snickerdoodles with a warm cup of cinnamon-spiced chai tea or creamy hot cocoa. The flavors harmonize beautifully, creating a cozy atmosphere.
For a fun twist, I often add a scoop of vanilla or cinnamon ice cream alongside the cookies, allowing that delightful contrast of warm and cold.
If you’re feeling adventurous, drizzle a little caramel sauce over the cookies for an extra touch of decadence.
Whether it’s a cozy night in or a gathering with friends, these pairings make every bite of snickerdoodle irresistible.
Additional Tips & Notes
While baking gluten free snickerdoodles, I’ve discovered a few tips that can enhance both the flavor and texture of your cookies.
First, using a mix like Pamela’s Ultimate Baking and Pancake Mix helps achieve that perfect consistency. Don’t skip the cream of tartar; it’s essential for that signature tang and chewy texture.
If you want a little extra sweetness, try adding a pinch of vanilla extract to the dough. For a more rustic look, I like to flatten the dough balls slightly before rolling them in the cinnamon-sugar mixture.
Finally, keep an eye on them while baking; they can go from perfect to overdone in a flash! Enjoy experimenting and making these delicious treats your own.