One of my favorite cookies in growing up has always been the snickerdoodle. Sure, we all the classic chocolate chip cookie, but the sweet sugar-cinnamon taste was one in which would draw one’s hand back to the cookie jar. I have made these a few times using gluten free all-purpose flour with great success. I have also made them three different ways, using 3 different types of butter options.
The old-time classic snickerdoodle has always been made with shortening. Shortening is an ingredient that has been used for many baked good items, as it is an ingredient that “holds” things together, such as your pie crusts and other baked goods. Shortening has trans fat (the fact we try to avoid) with no real nutritional value. Basically, you can use a butter substitute, such as Earth’s Balance, shortening, or milk-free margarine (another option some may cringe on using).
In sharing this recipe, I am going to provide three options that have worked for me, including the shortening method. Although we all want to avoid excess fats and sugars in our diets, I personally, from time to time, enjoy my all-time favorite cookie, which is also a family favorite. Being that it is my favorite cookie, it is one that once I am done baking, they must be stored in an air-tight container and out of sight.
Gluten & Milk Free Snickerdoodles
By Laura D. Field of Gluten and Milk Free Lifestyle
- 1 c shortening (part milk free butter substitute or marg) – see notes below
- 1 1/2 c sugar
- 2 eggs
- 2 3/4 all-purpose gluten free flour
- 2 tsp cream of tartar
- 1/2 tsp xantham gum
- 1 tsp soda
- 1/4 tsp salt (I don’t put salt in mine)
- 2 Tbsp sugar
- 2 tsp cinnamon
- Making a double batch allows you to share
- Shortening alone makes the best tasting snickerdoodle, but has more trans fat. Consider these options:
- 1/2 c. shortening and 1/2 c. butter substitute
- 1/2 c. shortening and 1/2 c. milk-free margarine
- 1 c. milk-free butter substitute (such as Earth Balance)
- 1 c. shortening
- 1 c. milk-free margarine
Personally, I find that shortening makes the best flavored cookie, with the 1/2 shortening mixed with either milk-free margarine or butter substitute as the 2nd best. The milk-free butter option still makes a great tasting cookie, but tends to be a little more crumbly.
- Heat oven to 400 degrees
- Soften your shortening, dairy-free butter substitute at room temperature
- Cream your sugar and shortening together until well blended.
- Add in the remaining ingredients and stir well.
- Shape dough into 1″ balls, then roll in the cinnamon-sugar mixture.
- Place 2″ apart on cookie sheet
- Bake 10 min
- Cool on wire rack and enjoy when cooled.
They will be puffed up when they first come out of the oven then flatten out.
Personally I like them once they are cooled, but either way, they melt in your mouth and then the whole batch is gone. Must hide once cooled 🙂
Laura – Gluten and Milk Free Lifestyle
Laura D. Field
Reflective Tapestry of Life
Writer, Blogger, Proofreading & editing, Freelance contributor