I adapted a recipe from Betty Crocker's Cookie Cookbook to make these snickerdoodles gluten free with lower sugar. They came out great!
1 cup shortening or butter
3/4 cup sugar in the raw or coconut sugar
2 eggs
2 1/4 cups gluten free flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
3 tbs sugar
3 tsp cinnamon
Preheat oven to 350 F.
Combine flour, cream of tartar, baking soda, salt, cinnamon and nutmeg.
In a separate bowl, beat shortening, sugar and eggs. Add the flour mixture and blend.
Combine the last two ingredients in a separate bowl.
Use a tablespoon to scoop the dough into balls and roll into the cinnamon sugar. Place on a baking sheet.
Bake for 8 - 12 minutes.
This recipe made about 40 cookies.
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