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!!!
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!
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.
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!
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!
Yield:
Print
PinIngredients
- 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
- 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.
- 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.
- 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
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 Out, Tasty Yummies, Kristen Hedges, Earthy Feast, Rubies and Radishes, The Pig and Quill, Two Red Bowls, The Dabblist
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!!
Haha!! I know the butter and sugar levels are like…WHOA! But, its a decadent cookie so….;)
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!
Thanks Cynthia!!! I am so happy to have found your site as well:)
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
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.
Those look AMAZING. I feel like I can smell them. Is that weird? Probably. Happy Valentines Day, Amiga! <3
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:)
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! 🙂
These look incredible! I love snickerdoodles and haven’t had them in over 5 years! Have to try these!
Arsy, it is time for a snickerdoodle reunion for you! I think I should probably ship you some;)
YUMMMMM! Awesome recipe and contest! Thanks.
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Thanks so much!
I love snickerdoodles,but haven’t been able to eat them…can’t wait to try this gf recipe! Thanks for sharing.
Jody, I hope you love them as much as we do!! They are a staple around here:)
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
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!
I love the Snickerdoodles recipe, I will have to make these for my granddaughter
I hope she loves them!!
Could you please clarify the amount of flour? There is a typo… Thanks.
These look wonderful…
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:)
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!
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.
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.
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Yikes – couldn’t edit my comment! Sorry for the typos!
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!
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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.
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Thank you so much! I bet apple snickerdoodles would be AMAZING!
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!
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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.
Ok great, thank you! I’ll try that next time 😊
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!
I am all about a freezer full of cookie dough!! 😉 So glad you are liking the recipe so far.