Gluten Free, Dairy Free Cinnamon Sugar Snickerdoodle Cookies

Posted by on Apr 6, 2016 in Cookies, Desserts | 0 comments

… Am I Really Comparing Cookies to Pizza?

Gluten-free Dairy-free Cinnamon Snickerdoodles Cookies

You know how your favorite pizza has just the right crust with the perfect amount of chew? The balance in the crust’s flavor is “just-so” with not too much salt but not too bland. The toppings complement the perfect crust foundation.

Think of how amazing the pizza is piping hot and bubbly right out of the oven, with the scents wafting through your nose and causing you to not want to wait another minute (for the cheese to cool a bit so you don’t blister the roof of your mouth) before you dive right in.

Then you “ah” and “ooh” over each bite. You love this pizza and never want to stop eating it.

Once you’ve devoured all you can of this fresh, hot, Italian masterpiece, you turn to a new fascination and passion for doing the morning-after, cold-pizza-grab straight from the fridge with the same anxious anticipation. You know that love affair, right? Is your mouth watering yet for that perfect pizza?

And by now you’re thinking, “What on earth does this cookie recipe have to do with my perfect pizza?” Nothing and everything.

Gluten-free Dairy-free Cinnamon Sugar Snickerdoodles Cookies These gluten-free, dairy-free cinnamon sugar snickerdoodles are just like that perfect pizza. They have their own quintessential perfectness of a cookie (just as does your quintessential pizza)… a texture of crisp edges with a tender and chewy center, the most splendid balance of a cinnamon and sweet-but-not-too-sweet sugar coating, and the ability to be the best dang snickerdoodle cookie whether enjoyed piping hot right out of the oven or at room temp the next day. Now that’s my kind of pizza, um, cookie! I’m guessing it will become yours too. And with the recipe being free of gluten, dairy, soy, and peanut allergens, it becomes even more delicious to share.

Gluten-free Dairy-free Cinnamon Sugar Snickerdoodles Cookies

Observational Tip: The cookie texture alters a little after the first day it is baked. In MN, these cookies would become softer and more delicate due to the humidity. Now that I’m living in southern Utah, the texture becomes crisp due to the lack of humidity. Both are delicious. Once you find how your cookies adjust to their environment, you can continue to follow the recipe just as it is written, you can adjust the moisture content to accommodate the changes, or you can simply determine the best way to store your cookies to best maintain their original texture. In my opinion, crisp, chewy, tender … they’re all possess the complete yum factor.

Cinnamon Sugar Snickerdoodles Cookies, free of gluten, dairy, soy, peanuts

Gluten Free, Dairy Free Cinnamon Sugar Snickerdoodle Cookies

Servings: 15-18 large cookies, or 40-45 smaller cookies
Prep Time: 10 Minutes
Total Time: 45 Minutes
Baking Time: 14 minutes for large cookies (#40 scoop cookies), 10-12 minutes for smaller cookies (#60 scoop cookies)
Cool Time: 2 minutes
Oven Temp: 375 °F
No
Gluten
No
Dairy
No
Meat
No
Soy
No
Peanut
No
Shell
Fish
No
Fish

Ingredients

Directions

  • Ingredient Note: No gums or binders (such as xanthan gum, guar gum, or psyllium husk) are required for this recipe.
  • Preheat oven to 375ºF and make sure oven rack is in center position.
  • Combine 4 Tablespoons sugar and 2 teaspoons cinnamon in a small bowl and mix well. Set aside.
  • Combine flours, baking powder, salt, and 2/3 cup brown sugar in small bowl and mix well. Set aside.
  • Combine 2/3 cup brown sugar and butter substitute in mixer and blend until fairly smooth. Add eggs and almond extract and continue blending on medium high until mixture becomes smooth and fluffy.
  • With mixer on low, gradually add in flour mixture to the wet mixture. Mix on medium speed until well combined. Dough will be light and damp but will hold it’s shape.
  • Line baking sheet with parchment paper and scoop 9 (#40 scoop size, about 1 3/4 Tablespoons) balls onto sheet. If you don’t have a scoop, make balls about the size between a golf ball and a walnut, being careful not to press the dough into a tight ball. If you prefer a bite-size cookie, use a #60 scoop or just over 1 Tablespoon. Roll each ball in the cinnamon sugar mixture and re-place the dough ball onto the parchment-lined baking sheet.
  • Gently press a small thumbprint into the center of each ball, making only a slight depression.
  • Place baking sheet on center oven rack. Bake larger cookies for approximately 14 minutes, smaller cookies for 11 minutes. When baked, slide parchment paper with cookies still on it onto a cooling rack and allow cookies to cool for 2 minutes. Transfer cookies to an unlined cooling rack using a spatula to continue cooling cookies completely. Cookies will be tender and fragile when warm but will hold shape once cool.
  • Store completely cooled cookies in a tin or airtight container at room temperature. Cookies should stay fresh for 3-4 days.
  • Observational Tip: The cookie texture alters a little after the first day it is baked. In MN, these cookies would become softer and more delicate due to the humidity. Now that I’m living in southern Utah, the texture becomes crisp due to the lack of humidity. Both are delicious. Once you find how your cookies adjust to their environment, you can continue to follow the recipe just as it is written, you can adjust the moisture content to accommodate the changes, or you can simply determine the best way to store your cookies to best maintain their original texture. In my opinion, crisp, chewy, tender … they’re all possess the complete yum factor.

Safe food is a journey … Thrive!™

 

Other recipes you might enjoy:

Gluten-free Dairy-free Cashew Butter and Jelly Sandwich Cookies

Cashew Butter and Jelly Sandwich Cookies

Chocolate Chip Cookie Coconut Chews

Chocolate Chip Cookie Coconut Chews

Gluten, Dairy, Soy, Peanut Free  Almond Joy Coconut Macaroon Cookies

Almond Joy Coconut Macaroon Cookies

 

 

 

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