Snickerdoodles

Snickerdoodles + Share The Love Giveaway {Beard and Bonnet} #glutenfree

Happy Valentine’s Day Beard and Bonnet friends!! Did you know I love you? Because, I totally do! You’re my favorites and to celebrate I am teaming up with my friends to bring you an amazing giveaway today for a 14-Cup Brushed Stainless Steel Cuisinart Food Processor worth $179.00!!!

Share the love prize!!

If that isn’t love than I don’t know what is. To make the giveaway today EXTRA special, I am also sharing my recipe for gluten free snickerdoodles that will blow your mind. Hang on to your Valentine’s Day britches folks…it’s turning into a major love fest here today! 

Snickerdoodles + Share The Love Giveaway {Beard and Bonnet} #glutenfree

Do you have a cookie that was THE cookie before you went gluten free? You know, the cookie you couldn’t resist when you saw them sitting on their cookie plate on the kitchen counter. For me that cookie was a snickerdoodle. Oh man, I get excited just saying snickerdoodle! I have shed a few tears over failed gluten free snickerdoodle attempts over the past couple of years, but these…well, these where SO good that I may have been found guilty of hiding them in my bedroom so that no one else could have one. I was also convicted of stashing some of them in the freezer where the kids NEVER look.  I’m not ashamed; it’s a freaking cinnamon and sugar snickerdoodle!!! Once you taste them I am sure you will do and say all sorts of crazy things too. 

Snickerdoodles + Share The Love Giveaway {Beard and Bonnet} #glutenfree

I was however a nice neighbor and delivered a dozen of my almost 5 dozen cookies to my friend Beth and her husband Mark since she was in yoga training and deserved cookies for studying so diligently the entire month of January. She was REALLY nice and took a few to class with her and shared them with her classmates and teacher. I was so excited to hear that she was actually asked “Are you sure these are gluten free? They don’t taste gluten free.” Hello, snickerdoodle score! 

Snickerdoodles + Share The Love Giveaway {Beard and Bonnet} #glutenfree

I swapped things up a bit with this batch of cookies and used Cup 4 Cup gluten free all-purpose flour instead of my normal go-to Better Batter. In my humble opinion the Cup 4 Cup made a far superior snickerdoodle than any other gluten free flour I have previously tried. Not that the other cookies weren’t delicious, because they were. It was the texture of these snickerdoodles paired with the flavor that blew our minds. There was no strange chalky or gritty texture, no crumbling to pieces when we took bites from them. Just fluffy, soft, chewy cookie perfection. Yep, I said it…they are perfect!  

Snickerdoodles + Share The Love Giveaway {Beard and Bonnet} #glutenfree

Print

Snickerdoodles

  • Author: Beard And Bonnet
  • Yield: approximately 4 1/2 dozen 1x

Scale

Ingredients

  • 2 3/4 cups Cup 4 Cup gluten free all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups plus 3 tablespoons sugar
  • 2 large eggs
  • 3 teaspoons ground cinnamon

Instructions

  1. Preheat the oven to 350°F, Whisk together flour, baking powder, and salt into a bowl. Place the softened butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2-3 minutes. Add the eggs and mix well. Reduce the speed to low; gradually add the flour mixture a 1/2 cup at a time until incorporated completely.
  2. Stir together the cinnamon and the remaining 3 tablespoons of sugar in a small bowl. Shape the dough into small balls about the size of a whole walnut with a mini-ice cream scoop; roll in cinnamon sugar and place on baking sheets lined with parchment about 1 1/2 inches apart from one another.
  3. Bake the cookies, rotating sheets halfway through, until edges are golden, 12-15 minutes. Let cool on the sheet pans on wire racks.

Notes

Store the cookies between sheets of parchment paper in an airtight container at room temperature for up to 3 days or freeze precooked cookies for up to a month.

Adapted from Martha Stewart Cookies

a Rafflecopter giveaway

I love teaming up with my friends for amazing giveaways like this one! Be sure to hop over to their sites say hello and give them a little Valentine’s love! With Food + Love ,So…Let’s Hang OutTasty YummiesKristen HedgesEarthy FeastRubies and RadishesThe Pig and QuillTwo Red BowlsThe Dabblist

 

34 Comments

  1. Beth @ Tasty Yummies February 14, 2014 at 7:34 am

    OMG these cookies!!! I am *still* dreaming of them. Ahh and now it all comes together, two sticks of butter? Now I know why they were so extra decadent and so perfect! Butter makes cookies better. Fact! Thanks again so much for sharing these with me, they are seriously incredible!!

    Reply
    1. Meg February 14, 2014 at 8:25 am

      Haha!! I know the butter and sugar levels are like…WHOA! But, its a decadent cookie so….;)

      Reply
  2. cynthia February 14, 2014 at 1:07 pm

    These look so phenomenal! I don’t have a ton of experience baking with gluten-free flour substitutes, but judging from how tremendously different my rice flour baked goods are from all-purpose, it seems like a feat indeed to create picture-perfect, chewy decadence like this with gluten-free flour. Gorgeous 🙂 glad to have found you this week, Meg!

    Reply
    1. Meg February 17, 2014 at 2:30 pm

      Thanks Cynthia!!! I am so happy to have found your site as well:)

      Reply
  3. Emily @ the pig & quill February 14, 2014 at 2:03 pm

    Holy eff. Snickerdoodles, GF or otherwise, can do no wrong. I think I just found the motivation I need to study yoga. 🙂 Glad to have connected with you! xox Em

    Reply
    1. Meg February 17, 2014 at 2:31 pm

      Haha!! Very true Emily! 🙂 If you go for a month long yoga training course I will gladly make you some snickerdoodles. Or we could just get together and hang out minus the yoga intensive and just eat cookies.

      Reply
  4. Gina @ So Let's Hang Out February 14, 2014 at 2:39 pm

    Those look AMAZING. I feel like I can smell them. Is that weird? Probably. Happy Valentines Day, Amiga! <3

    Reply
    1. Meg February 17, 2014 at 2:32 pm

      Well, if you can smell them, than my plan to have the first ever scratch and sniff food blog has come to fruition! Mwahahahaha! I adore you, thanks for stopping by to talk about cookies:)

      Reply
  5. Grace @ Earthy Feast February 14, 2014 at 8:21 pm

    Wow.. I’m super jealous that Beth got to try these cookies. They look like clouds of dreamy cinnamon-y snickerdoodly goodness! And almost dangerously easy to make – with a list of ingredients that are always on hand! Ugh! Too good! 🙂

    Reply
  6. Arsy February 15, 2014 at 8:49 pm

    These look incredible! I love snickerdoodles and haven’t had them in over 5 years! Have to try these!

    Reply
  7. Meg February 17, 2014 at 2:33 pm

    Arsy, it is time for a snickerdoodle reunion for you! I think I should probably ship you some;)

    Reply
  8. kroshaynut February 17, 2014 at 3:20 pm

    YUMMMMM! Awesome recipe and contest! Thanks.

    Reply
    1. Meg February 18, 2014 at 1:05 pm

      Thanks so much!

      Reply
  9. Jody February 18, 2014 at 8:32 am

    I love snickerdoodles,but haven’t been able to eat them…can’t wait to try this gf recipe! Thanks for sharing.

    Reply
    1. Meg February 18, 2014 at 1:05 pm

      Jody, I hope you love them as much as we do!! They are a staple around here:)

      Reply
  10. Sherrie | With Food + Love February 20, 2014 at 8:40 am

    Meg these little cuties look freakin super scrumptious, like melt in your mouth amazing! Thanks for hanging and sharing the love lady, teamwork makes the dreamwork and you’re definitely rockin’ it.

    So much love,
    XO SHERRIE

    Reply
    1. Meg February 20, 2014 at 11:40 am

      Awww Sherrie, you are way too sweet! I have had such a great time with you ladies being a part of this giveaway. Cant wait to all team up again!

      Reply
  11. christina moore February 21, 2014 at 7:50 am

    I love the Snickerdoodles recipe, I will have to make these for my granddaughter

    Reply
    1. Meg February 21, 2014 at 7:55 am

      I hope she loves them!!

      Reply
  12. Madrisa March 16, 2014 at 5:35 am

    Could you please clarify the amount of flour? There is a typo… Thanks.

    These look wonderful…

    Reply
    1. Meg March 16, 2014 at 1:50 pm

      Oh no Madrisa! You are so right. The correct amount is 2 3/4 cups, I changed it in the recipe. Thanks so much for pointing that out to me:)

      Reply
  13. Keely March 18, 2014 at 9:19 pm

    I’m new to GF baking and am loving your site! Can you tell me what kind of GF all purpose flour you use? Right now I’m mixing my own but haven’t settled on favorite combination yet…
    Thanks!

    Reply
    1. Meg March 19, 2014 at 9:58 am

      Hey Keely! I am so glad you found our site. When mixing my own I like to use the America’s Test Kitchen blend that I posted last month when I reviewed their book. When I want a quick and easy gluten free all purpose flour I use Better Batter, King Arthur Flour, or Cup 4 Cup.

      Reply
  14. Julie December 23, 2015 at 11:15 am

    Is there a reason you left out cream of tartar? Snickerdoodles typically contain cream of tartar – and it gives it its unique flavor. I believe cream of tartar is gluten free. I added 2 teaspoons to the recipe and they turn out great. A little more crumbling than with regular flower – but still delicious.

    Reply
    1. Julie December 23, 2015 at 11:17 am

      Yikes – couldn’t edit my comment! Sorry for the typos!

      Reply
  15. Gwen January 9, 2016 at 9:57 am

    I used Namaste gluten free flour mix and used half a cup of organic coconut oil to replace half of the butter (because I didn’t have enough butter) and they turned out fantastic! They are the very best when they are got out of the oven, but the next day they are chewy and cinnamony and delicious as well. This is definitely going to be a regular at our house! I’m not even gluten free and I can’t tell the difference!

    Reply
  16. Cinnamon Vogue March 1, 2016 at 11:47 pm

    Oh my God. This looks so amazing. Had no idea what Snickerdoodles were. Wow. What beautiful photography. I am already thinking of so many variation already, like Apple and Orange which also goes so well with Cinnamon. Yum yum yum. Thank you for this brilliant inspiration.

    Reply
    1. Meg March 2, 2016 at 6:56 am

      Thank you so much! I bet apple snickerdoodles would be AMAZING!

      Reply
  17. Ashley December 19, 2017 at 8:06 pm

    This is my first time baking with gluten free flour, so I wasn’t sure what to expect. This recipe was super quick and easy! The cookies were very good! My only “complaint” (for lack of a better word) was that they didn’t turn out soft and chewy like I expected; they were kind of “grainy”. Could this be from using GF flour? Maybe I over-cooked? They were tasty anyway!

    Reply
    1. thismess December 19, 2017 at 9:16 pm

      Im glad you like the flavor,I find that a lot of gluten free all purpose flours can be a little grainy. We like to use King Arthur Flour or Cup 4 Cup gluten free all purpose flours because they use ingredients that are milled very fine, so the end result is less grainy than most.

      Reply
      1. Ashley December 24, 2017 at 7:25 pm

        Ok great, thank you! I’ll try that next time 😊

        Reply
  18. Pingback: The Tastiest Gluten Free Christmas Cookies for the Holiday Season | Tia and Talia's Tasty Treats

  19. Jen January 3, 2018 at 9:14 pm

    I need to pay closer attention to quantity for these recipes! I just made one sheet of cookies (about 12) and froze the rest of the dough. I also added in just a splash of vanilla and these seem to be turning out great!

    Reply
    1. thismess January 3, 2018 at 10:46 pm

      I am all about a freezer full of cookie dough!! 😉 So glad you are liking the recipe so far.

      Reply

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