When I was growing up my Mom used to make these cookies all the time. They ranked up there with some of my favorites. My favorites as a little girl were thumbprint cookies, spritz cookies, snowballs (Russian Teacakes), chocolate chip cookies, gingersnaps and snickerdoodles. I love to say “Snickerdoodle”. Believe it or not, in my almost 3 years of being on the gluten-free diet, I have never made Snickerdoodles. If nothing else, I would have thought I would have made them just so I could say the word. 😉 I have been pleasantly surprised at how good the cookies have turned out when converted to be gluten-free. I can’t really think of one time that I was disappointed. Oh, wait, only once. I used a flour mix that I was not happy with. I now stick with my GF Mix of rice flour, potato starch and tapioca flour and add xanthan gum, usually close to a teaspoon per cup of flour. I don’t usually add partial teaspoons though, so if a recipe calls for 2 3/4 cups flour, I will use 2 tsp xanthan gum. Hope that makes sense.

Onto the good stuff! Here is my recipe and some pictures of the yummy goodness:

Snickerdoodles**Modified from a recipe in Betty Crocker’s Cookbook

½ cup butter, softened
½ cup shortening
1 ½ cups sugar
2 eggs
2 ¾ cups GF Flour Mix (I used rice, potato starch & tapioca)
2 tsps. Xanthan Gum
2 tsps. Cream of tartar
1 tsp baking soda
¼ tsp salt

2 TBSP Sugar
2 tsps. Cinnamon

1. Heat oven to 400 degrees. Mix thoroughly butter, shortening, sugar & eggs. Blend in the flour, cream of tartar, salt & baking soda. Refrigerate for 30 – 60 minutes. Mix 2 TBSP sugar & 2 tsps. Cinnamon in a small bowl. Shape dough by rounded teaspoonfuls into balls. Roll balls in mixture.
2. Place 2 inches apart on ungreased baking sheet. Bake 8 – 10 minutes until set. Immediately remove from baking sheet.

Makes about 6 dozen.

Jon gave the thumbs up on these. I am going to freeze about half of them for treats in the upcoming weeks.

12 Responses

  1. OMG – they look just like Mom’s! Save one for me at Christmas?! Or – USPS??

  2. I put a bunch in the freezer, so no worries. There will be some for you at Christmas time. 🙂

  3. […] [Recipe Courtesy of Gluten Free is Life] Want automatic updates? Subscribe to our RSS feed or Get Email Updates sent directly to your inbox! Print This! Add to Stumble it! […]

  4. […] She said she had some recipes flop on her this past weekend, but her previously-posted cinnamon Snickerdoodles look great! I look forward to seeing what new cookie recipes she posts this […]

  5. What proportion of rice, tapioca, and potato starch do you use? They look delicious and simple to make!

    • Iris….this is the recipe for the mix:

      Gluten Free Flour Mix ~ Bette Hagman’s

      Rice Flour ~ 6 cups
      Potato Starch Flour ~ 2 cups
      Tapioca Flour ~ 1 cup

      Use cup for cup for regular flour.

      Don’t forget to use Xanthan Gum (1 tsp per cup of flour used in your recipe).

      Hope you love them! 🙂

  6. Thanks Kimberly! They’re about to go in the oven now!

  7. Wow, these are the first cookies I’ve baked that really do taste like normal cookies! I’m so excited by them! Thanks KImberly!

  8. Before Christmas I made several batches of Snickdoodles with regular flour and they were very crispy as an old recipe my daughter & I used to make when she was little, now 46 years old!! And now I need to use glutten free recipe which I just did with a recipe similar to what I used to do. But, they are more cakey and not crispy. Do you have any suggestions? The flour mix I used was Bob’s Red Mill Gluten Free All Purpose Baking Flour which is made up of Garbanzo Bean Flour, Potato Starch, Tapioca Flour, White Sorghum Flour and Fava Bean Flour. And I pretty new at using glutten free “stuff”.

    • If I had to guess, I would say it was the different flour mix. I think that the rice, potato starch, tapioca works best for cookies, or that has been my experience. I like sorghum mixes, but they seem to work better for muffins, breads, cakes, etc.

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