Print

Snickerdoodles

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

Don’t forget to rate the recipe, and let me know what you think about these Snickerdoodles in the comments below. I just love hearing from you. Your reviews/comments really help other people that visit This Mess is Ours!

Ingredients

Scale
  • 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

Find it online: https://thismessisours.com/snickerdoodles-share-love-giveaway-gluten-free/

Recipe Card powered byTasty Recipes