As I stated in my Basic GF cookie recipe post, my youngest is picky when it comes to sweets. He’d rather not have them but when he does, they have to satisfy on his terms or not at all. Snickerdoodles are his favorite. I modified this recipe from fakeginger.com and used my own remix of 1-to-1 flours like Bob’s Red Mill. Plus adding in a little milk (your tastes may vary), I was able to make them fluffier as he likes them. Using applesauce instead of eggs as a binder highlighted the cinnamon flavor.
Here, I’ve used a muffin tin to make my snickerdoodles into cups for ice cream. Multipurpose cookies!
Snickerdoodles (Gluten and Egg Free!)
Sweet and light cookies with just the right amount of cinnamon!
Preheat oven to 350F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar together until light and fluffy. Mix in applesauce.
In a separate bowl, whisk together Gluten Free 1-to-1 Baking Flour, cream of tartar, baking soda, and salt to get out any lumps. Add this to the butter mixture and beat until just combined.
Refrigerate dough for about 15 minutes. Combine sugar and cinnamon for rolling while waiting for the dough to set.
With hands lightly greased with butter or cooking spray, roll about a tablespoon of dough into a ball, roll into the cinnamon sugar mixture, and place on the baking sheet. Repeat, leaving about 2 inches between dough balls.
Bake for 11- 13 minutes or until lightly golden, rotating the pans halfway through.
Remove from pan and let cool on a rack before eating.
* A little trick I used for uniform cookies that didn't spread: I placed each dough ball into a muffin tin sprayed very lightly with cooking spray. They popped right out and were perfectly round! Plus, they shrink a bit in the middle, making the perfect bowl for a scoop of ice cream.