Some people prefer chewy cookies. Others prefer crisp cookies. Some like chocolate, others vanilla. Some are Democrat, others Republican. Some are team Edward, others team Jacob. Personally, I like my cookies crisp on the outside but chewy in the center. (I’m sure a psychologist or astrologer would have a field day with that.)
Not growing up with Snickerdoodles, I didn’t know which they were. So I took on the laborious task of trying them from everyone I could find. (I know. I have such a tough job.) After all, I wanted to make sure I was getting them right. 😉 Unanimously, they were chewy. Completely chewy.
If they aren’t supposed to be that way, please forgive me and definitely don’t tell me! There were way too many versions and way too many cookies (not that my husband’s coworkers minded). Just change the name to Chewy Snickerdoodles and call it a day. However, if they are supposed to be chewy, then I have a feeling this recipe is about to become a favorite in your household. Enjoy!
15 minsPrep Time
45 minsCook Time
1 hrTotal Time
2 1/4 cups brown rice flour
1/4 cup sweet white rice flour
1 1/2 teaspoons baking powder
1 tablespoon ground cinnamon
1/2 teaspoon kosher salt
2 cups granulated sugar
4 tablespoons (2 ounces) cream cheese
16 tablespoons (2 sticks) unsalted butter, melted
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
1/4 cup granulated sugar
1 teaspoon cinnamon
- In a medium bowl, whisk together the rice flours, salt and baking powder. Set aside.
- Add the sugar and cream cheese to the bowl of an electric mixer fitted with the paddle attachment. Pour hot, melted butter over the cream cheese and cream together on medium speed for 1 minute. Scrape down the bowl.
- Add the whole egg, egg yolk and vanilla extract and mix until thoroughly combined. Scrape down the bowl.
- Turn the mixer down to low and add the flours. Mix until thoroughly combined. Scrape down the bowl.
- Cover the bowl with plastic wrap and refrigerate for at least two hours.
- While the dough is chilling, in a small mixing bowl, add the sugar and cinnamon. Whisk to combine. Set aside.
- Position the rack in the middle of the oven and preheat the oven to 375 degrees F. Line two large cookie sheets with parchment paper. Tip: Allow the oven to preheat for at least 20 minutes.
- Spoon about two tablespoons of dough (or use a #30 cookie scoop) and roll into a ball. Tip: Two tablespoons = One ounce.
- Roll each ball in the cinnamon-sugar topping. Place two inches apart on the prepared sheets (6 cookies per sheet). Tip: You can re-roll the balls again after coating in sugar, if need be.
- Using the bottom of a measuring cup, press each ball to 1/2-inch flatness. Sprinkle some extra cinnamon-sugar on top.
- [img src="http://onlytastematters.com/wp-content/uploads/2015/12/steps.jpg" width="550" height="275" class="aligncenter size-full" title="steps" alt="Make Snickerdoodles for your gluten free cookie swap!"]
- Bake cookies for 14 to 16 minutes until the edges are just beginning to brown.
- Remove from the oven and cool the cookies on the sheets for 5 minutes. Move the cookies to a wire rack and cool completely. Store cooled cookies in an airtight container.
And if a great recipe wasn’t enough, I’m sure a little gift won’t hurt. Enter below to win a $50 gift card from Amazon!
This year I am participating in a Virtual Gluten-free Christmas Cookie Exchange! Check out all 18 recipes listed in the order they appear in the photo, left to right, row by row. And bonus each of these lovely ladies is hosting their own giveaway! Be sure to enter all of them!
- Gluten-free Chocolate Chip Butterscotch Cookies Recipe from Vegetarian Mamma
- Gluten-free Vegan Orange Chocolate Chip Cookies Recipe from Sarah Bakes Gluten Free
- Gluten-free Snickerdoodles Recipe from Only Taste Matters
- Gluten-free Vegan Ninjabread Men Recipe from Flippin’ Delicious
- Gluten-free Vanilla Wafers Recipe from gfJules
- Gluten-free Cranberry Bliss Oatmeal Cookies Recipe from Making It Milk Free
- Gluten-free Strawberry Thumbprints Recipe from Learning to Eat Allergy-Free
- Gluten-free Holiday Sandwich Cookie Assortment Recipes from Go Dairy Free
- Gluten-free Cranberry Lime Cornmeal Cookies Recipe from Cafe Johnsonia
- Gluten-free Caramel Hot Chocolate Cookies Recipe from Faithfully Gluten Free
- Gluten-free No Bake S’mores Cookies Recipe from My Gluten-free Kitchen
- Gluten-free Dairy-free Sugar Cookies Recipe from Allergy Free Alaska
- Gluten-free Pfeffernusse Recipe from Fearless Dining
- Gluten-free Dark Chocolate Peppermint Cookies Recipe from Maebells
- Gluten-free Flourless Chocolate Pecan Cookies Recipe from Around My Family Table
- Gluten-free Chocolate Gingerbread Bars Recipe from Gluten-Free Palate
- Gluten-free Snickerdoodles Recipe from Gluten-Free Homemaker
- Gluten-free Christmas Wreath Cookies Recipe from Gluten-free Frenzy
This post is part of the following link parties: