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Gluten-Free Snickerdoodles

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  • Yield: 2-1/2 dozen cookies
  • Prep Time: 0:45
  • Bake Time: 8 to 10 minutes
  • Chill Time: 1 hour

Ingredients

  • 2-1/2 cups Gluten-Free Flour Mix
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/4 cups sugar
  • 10 tablespoons butter OR margarine, softened
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon Karo® Light Corn Syrup
  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon

Directions

  1. Combine flour mix, baking powder, and salt in a bowl and set aside.
  2. Combine sugar and butter in the bowl of a stand mixer and blend until smooth. Add egg, vanilla and corn syrup and continue mixing until well blended. Add dry ingredients and mix on low speed for 1 to 2 minutes or until dough forms. Transfer dough onto plastic film, flatten into a disc, wrap tightly and refrigerate for 1 hour or until very firm.
  3. Preheat oven to 375˚F.
  4. Roll dough into 1-1/4-inch balls. Mix together 1/4 cup sugar and cinnamon, stir to blend and roll dough balls in cinnamon-sugar mixture. Arrange 2-inches apart on an ungreased baking sheet. Flatten slightly to 1/2-inch thickness (If dough becomes too soft, refrigerate for an additional 10 minutes prior to baking).
  5. Bake for 8 to 10 minutes or until cooked in center. Remove from oven and cool on baking sheet. Store in an airtight container for up to one week.
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Gluten-Free Snickerdoodles

  • Yield: 2-1/2 dozen cookies
  • Prep Time:  45 minutes
  • Bake Time: 8 to 10 minutes
  • Chill Time: 1 hour

Ingredients

  • 2-1/2 cups Gluten-Free Flour Mix
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/4 cups sugar
  • 10 tablespoons butter OR margarine softened
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon Karo® Light Corn Syrup
  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon

Directions

  • Combine flour mix, baking powder, and salt in a bowl and set aside.
  • Combine sugar and butter in the bowl of a stand mixer and blend until smooth. Add egg, vanilla and corn syrup and continue mixing until well blended. Add dry ingredients and mix on low speed for 1 to 2 minutes or until dough forms. Transfer dough onto plastic film, flatten into a disc, wrap tightly and refrigerate for 1 hour or until very firm.
  • Preheat oven to 375˚F.
  • Roll dough into 1-1/4-inch balls. Mix together 1/4 cup sugar and cinnamon, stir to blend and roll dough balls in cinnamon-sugar mixture. Arrange 2-inches apart on an ungreased baking sheet. Flatten slightly to 1/2-inch thickness (If dough becomes too soft, refrigerate for an additional 10 minutes prior to baking).
  • Bake for 8 to 10 minutes or until cooked in center. Remove from oven and cool on baking sheet. Store in an airtight container for up to one week.