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

8 Review(s)/Comment(s) | Add Your Review/Comment

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:
3 ratings
Comment/Review
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8 Item(s)

Sharla 12/355/2019 12/22/2019
  • Rating:
These are delicious! Great consistency and nice and soft. Will definitely make again!
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Sara 12/355/2019 12/22/2019
  • Rating:
Forgot to leave my five star rating.
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Sara 12/355/2019 12/22/2019
So delicious. Ignore the one star review. Honestly, if you follow the recipe exactly and take them out while they are still pale but cracked, they are absolutely perfect once they cool!
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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 suga
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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    • Pamelas Customer Service 12/363/2016 12/29/2016
      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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    • Pamelas Customer Service 07/193/2016 07/12/2016
      Hi Tiff, That would probably work fine.
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    • Beth 12/349/2016 12/15/2016
      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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