Snickerdoodle Cookies
Print Recipe

Gluten-Free Dairy-Free Soy-Free Nut-Free Peanut-Free Corn-Free

Made with traditional flavors and gluten-free ingredients, these cookies will disappear before your eyes at any gathering you bring them to. Made with our All-Purpose Flour Artisan Blend. Original recipe by Pam Jordan at I’m a Celiac.

Ingredients

    Yield: 3 dozen cookies

      FOR THE TOPPING
    • ⅓ cup white sugar
    • 2 teaspoons ground cinnamon
      FOR THE COOKIE DOUGH
    • 2¾ cups (385 g) Pamela's All-Purpose Flour Artisan Blend
    • 2 teaspoons cream of tartar
    • 1 teaspoon baking soda
    • 1 tablespoon ground cinnamon
    • ½ teaspoon salt
    • 1 cup shortening
    • 1½ cups white sugar
    • 2 eggs, large
    • 1 teaspoon vanilla
Directions

    Preheat oven to 375° with rack in center of oven. Line a baking sheet with parchment paper.

    TO MAKE THE TOPPING: In a small bowl, mix together sugar and cinnamon; set aside.

    TO MAKE THE COOKIE DOUGH: In a medium bowl, mix together All-Purpose Flour Artisan Blend, cream of tartar, baking soda, cinnamon, and salt, and set aside. In the bowl of a stand mixer with paddle attachment, beat shortening and sugar together until fluffy. Add eggs one at a time, beating until creamy. Add flour mixture and mix until well combined.

    TO MAKE THE COOKIES: Roll dough into 1½-inch balls, roll each ball in topping mix, and place on baking sheet, spacing balls two inches apart.

    One baking sheet at a time, bake cookies for 11 to 14 minutes, until centers are puffed up, surface is cracking, and cookies are still a light color, not browned. They will collapse when removed from the oven, and the spaces between cracks may look uncooked. Set baking pan on a wire rack; remove cookies from pan when cool enough to handle.

Overall Average Rating:
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Darlene 09/251/2018 09/09/2018
  • Rating:
I made these and was hoping for soft chewy snickerdoodles because it costs me $4.99 for 10 gluten free

Snickerdoodle Cookies by Udi's. I was very disappointed. They are very crunchy and that is the last thing I wanted. I followed the recipe exactly, I even put the bowl with the extra dough n it in the frig while the cookies were in the oven baking. I will not be using this recipe again. It costs too much for the gluten free flour to waste again on a recipe that is going to give me a cookie that is not what I want. Sorry. Maybe I will browse some of your other recipes again someday.
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Tal 01/21/2017 01/22/2017
Yummy! My kid's loved them! I replaced white sugar with coconut sugar ( so I'll feel better of them eating so many of them...) and it worked great!
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Donna 12/363/2016 12/29/2016
Could these be made with the Baking and Pancake Mix? If so, what modifications to the recipe would be needed?
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    • Hi Donna, We have not tested this recipe with the Baking & Pancake Mix, but since that mix already has leavening in it, you may want to at least take out the baking soda and salt from the recipe, but again -- we have not tried this.
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Tiff 08/219/2016 08/07/2016
Can you use butter instead of shortening?
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    • Hi Tiff, That would probably work fine.
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    • Tiff, I was wondering if you ever tried to make with the butter instead of the shortening? I was thinking it would maybe giving a more rich favor then the shortening.
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Cathy 12/349/2015 12/16/2015
We really,really like these! Yummy cookies!
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