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Simple Gluten-Free Snickerdoodle Cookies

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"These perfectly baked gluten-free snickerdoodle cookies are soft on the inside and crisp on the outside with that sweet cinnamon-sugar coating."
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30 m servings 95 cals
Original recipe yields 24 servings (24 cookies)

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  1. Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.
  2. Combine flour, baking powder, salt, and baking soda in a bowl.
  3. Whisk butter and 3/4 cup sugar with an electric mixer in a separate bowl until soft and creamy, about 2 minutes. Add egg; whisk until well combined. Add flour mixture gradually; whisk on low speed until a soft dough is formed, about 2 minutes. Shape dough into 1 1/2-inch balls.
  4. Combine remaining 1/4 cup sugar with cinnamon in a bowl. Roll balls in cinnamon mixture and place on the prepared baking sheets.
  5. Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts

Per Serving: 95 calories; 4.3 g fat; 14.1 g carbohydrates; 1.1 g protein; 18 mg cholesterol; 88 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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