Gluten Free Snickerdoodle Cookies
These gluten free cookies are so easy to make and bake. The perfect, comforting dessert for fall!
Servings: 24 cookies
Ingredients
- 1-½ cups rice flour * I prefer brown rice, but you can use white rice if you have it on hand
- 1-½ cups oat flour
- 1 teaspoon baking soda
- 2 teaspoon cream of tartar
- 2 - ½ teaspoon ground cinnamon
- 1 cup unsalted good butter, like Kerrygold - at room temperature
- ¾ cup natural cane sugar
- 2 large eggs at room temperature
- 2 teaspoon vanilla extract
- ½ teaspoon salt
Cinnamon Sugar Topping
- ¼ cup natural cane sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Mix the topping in a small bowl and set aside.
- In a medium mixing bowl, whisk flour, 2.5 teaspoon of cinnamon, baking soda, cream of tartar and salt. In a separate bowl cream together the butter and sugar. Add egg and vanilla until combined. Slowly add the dry ingredients to the butter mixture on low, until fully combined. Do not overmix.
- Scoop about a tablespoon of dough and roll it into a ball. Roll the balls into the cinnamon sugar topping and place onto your baking sheet. I like to sprinkle a bit more topping on top.
- Bake for 12-15 minutes at 350 degrees for soft puffy cookies or 15-17 minutes for crispier cookies.
- Cool for 5 minutes on baking sheet, then transfer to wire rack to cool completely.
Notes
- If you are using frozen dough be sure you bring it to room temperature before baking.