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!
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*
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.
Happy National Cookie Day to all!