Happy National Cookie Day!

Yep, today is National Cookie Day. What a perfect time to start doing some holiday baking. Today was spent decorating the Christmas tree and yes baking cookies.

Early in my gluten-free life cookies were often a problem. For a long time I wasn’t able to enjoy some of my favorite cookies. Over the years manufacturers have developed some really wonderful gluten-free products. King Arthur Flour is one of my go to sources for gluten-free ingredients. The products are always excellent in quality and their customer service is awesome.

Today we are headed to friends for dinner and I volunteered to bring a gluten-free dessert. With holiday baking around the corner and National Cookie Day being enjoyed I made cookies.

I have a friend in New Mexico that Snickerdoodles is one of her specialties. Today I found a gluten-free recipe that rivals her glutenous ones. The recipe was found on the King Arthur website and the instructions were modified by me. Happy National Cookie Day to all!

Snickerdoodles (Gluten-Free)

Dough
1 1/4 cups sugar
1/2 cup (8 tablespoons) soft butter
1 teaspoon gluten-free vanilla extract
2 large eggs
2 cups King Arthur Gluten-Free All-Purpose Baking Mix*

Cinnamon Sugar
1 to 1 ½ teaspoons ground cinnamon
1/4 cup sugar

Preheat oven to 350°.

In the large bowl to a stand mixer with the paddle attachment cream together the soft butter and sugar. Line a couple of cookie sheets with parchment paper or non-stick baking mats and set aside.

Add in the vanilla extract and 2 large eggs and continue to mix until blended.

Add in the baking mix and continue to blend on low-speed until blended. Once the dough begins to come together and form a bowl stop beating.

Combine the sugar and ground cinnamon in a small ball. For a stronger cinnamon flavor use the 1-1/2 teaspoons ground cinnamon.

Using a cookie scoop shape the dough into 1 inch to 1 1/4 inch balls. Roll in the cinnamon-sugar mixture and place on prepared cookie sheets.
Bake in preheated oven for 14 to 16 minutes or until set. The cookies will darken slightly on the bottom but stay a light color on top. Remove from oven and allow to cool on cookie sheets for 5 minutes before removing from pan and placing on cooling rack to cool.

Yield about 30 cookies.

Note: Make sure you use King Arthur Gluten Free Baking Mix and not the gluten-free all-purpose flour blend.

 

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Happy National Cookie Day to all!

 

 

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