Snickerdoodles
3-3/4 Cups gluten free rice powder flour mix
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
3/4 tsp xanthan gum
1 Cup butter or margarine
2 Cups sugar
2 eggs
1/4 Cup milk
1 tsp vanilla
6 Tbsp sugar
2 tsp ground cinnamon
Grease cookie sheets. Stir together flour, soda, cream of tartar, salt and xanthan gum in a bowl. In another large bowl, beat butter for 30 seconds; add 2 Cups sugar and beat until fluffy.
Add eggs, milk and vanilla; beat well.
Add dry ingredients to beaten mixture until well combined.
Mix together 6 Tbsp sugar with 2 tsp ground cinnamon in a small bowl. Form dough into 1 inch balls; roll in mixture. (You'll probably have some sugar/cinnamon mix left over. Too bad -- guess you'll have to sprinkle it on toast :).
Place balls 2 inches apart on greased cookie sheet.
Bake at 375 about 8 minutes or until golden.
Gobble up with your favorite beverage.
You're gonna love 'em!
I tried another gluten free recipe and was very disappointed with the results because they were so grainy. These were absolutely wonderful the flavor and texture both. I had to run some across the street to a couple of friends that try to go gluten free. I didn't have enough of the rice powder flour mix so 1/3 of the flour was the feather light mix.
ReplyDeleteGlad you liked them! Cookies seem like the hardest thing to duplicate when eating gluten free! Thanks for your comment.
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