Gluten Free Dairy Free Jumbo Snickerdoodles
Soft and fluffy until you eat them! These are a crowd pleaser! Perfect snickerdoodles for your special treat!
Ingredients
- 3 cups Bob's Red Mill 1 to 1 Gluten Free Flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1.5 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup melted vegan butter, cooled to room temp (I use unsalted violife) (can sub real butter)
- 1 and 1/3 cup white sugar
- 1 whole egg
- 1 egg yolk
- 2 tsp vanilla extract (use feeling)
- 1/2 cup white sugar (for topping)
- 1.5 tsp ground cinnamon (for topping)
Instructions
- In a stand mixer fitted with a paddle attachment, beat the melted butter and white sugar together on medium speed until smooth. Add the egg, egg yolk, and vanilla extract. Beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula.
- With the mixer running on low speed, add cream of tartar, salt, baking soda and cinnamon ingredients to the wet ingredients. Beat until combined. Slowly add the gluten free flour until fully incorporated. You don't have to sift your dry ingredients unless you wish to.
- Place plastic wrap in the bowl, covering dough, so it doesn't dry out. Put mixing bowl in fridge for 1.5 to 2 hours to chill and set.
- To make the topping, combine white sugar and ground cinnamon in small bowl. set aside.
- After dough has set, spray a 1/4 cup measuring cup with oil and use that to scoop dough into balls. Roll with hands in the sugar cinnamon mixture and place on your cookie sheet about 3 inches apart.
- Bake for 12 minutes. They will be very puffy! Let them cool for 5 minutes and transfer to a wire rack to fully cool. ENJOY!