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Snickerdoodles are a classic cookie. They are sugar cookies that are rolled in cinnamon sugar before being baked. Traditional snickerdoodles contain wheat flour and sugar, so they aren't necessarily the healthiest cookies. However, these snickerdoodles are gluten-free and made without refined sugar, so they are perfect for people with dietary restrictions. All in all, these cookies will be the best Gluten-Free Snickerdoodles you've ever tasted. For even more cinnamon flavor, serve with Cinnamon Tea.
What can I use instead of cream of tartar in snickerdoodles?
Lemon juice is the best replacement for the cream of tartar in snickerdoodles. It will give the snickerdoodles the same slightly tangy flavor that cream of tartar does.
How many calories are in gluten-free snickerdoodles?
There are 35 calories in each gluten-free snickerdoodle cookie.
Why do my snickerdoodles get hard?
There are many reasons why snickerdoodles can get hard. For example, over-mixing the cookie dough can cause them to become hard. Additionally, baking the cookies too long can make them get hard. Slightly under baking them can prevent them from becoming hard and help them stay soft and chewy.
Why are my snickerdoodles puffy?
Adding too much flour to the cookie dough can cause the snickerdoodles to come out puffy. When measuring flour, always scoop it into the measuring cup. Then level it using the back of a knife before adding it to the snickerdoodle cookie batter.
- 1 cup (2 sticks) Unsalted Butter
- 1 1/2 cups Sugar-Free Sweetener
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 1/4 cups Gluten-Free All-Purpose Flour
- 1/2 cup Almond Flour
- 2 teaspoons Cream of Tartar
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 5 tablespoons Sugar-Free Sweetener
- 1 tablespoon Ground Cinnamon
Place the butter and sugar-free sweetener into a large bowl and beat with a hand mixer until fluffy.
Next, add the eggs one at a time. Mix until well combined.
Mix in the vanilla extract until combined.
Whisk the gluten-free all-purpose flour, almond flour, cream of tartar, baking soda and powder, and salt in a medium bowl until well combined.
Add the gluten-free flour mixture to the butter-egg mixture and mix until well combined.
Scoop the cookie dough using a tablespoon and roll the cookie dough into balls. Place the cookie dough balls onto a parchment-lined baking sheet 2 inches apart.
Place the sugar-free sweetener and cinnamon in a small bowl. Roll each cookie dough ball in the sugar-free sweetener mixture, then place them back onto the baking sheet.
Bake the snickerdoodle cookies for 8-10 minutes.
Let the snickerdoodle cookies cool on the pan for 5 minutes. Place them onto a cooling rack to cool.
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