The classic Snickerdoodle cookies have been a favorite in my family for years, so naturally, I wanted to be able to find an easy way to make them gluten free, and tested them using 1:1 gluten free baking flour to achieve wonderful results.
To make the dough, you’ll start by sifting the dry ingredients together.
Then in a separate bowl cream the butter, shortening, and sugar, and beat in the eggs one at a time.
Gradually add the flour and mix just until a dough forms. Then chill the dough.
Now scoop out about a tablespoon of dough and roll it tightly into a ball, then roll in the cinnamon sugar mixture. And place on a baking sheet.
Using your three middle fingers, press them down slightly to form thick disks. You don’t want to flatten them completely because they will spread while baking.
Bake for 8-10 minutes then cool on the pan for about 5 minutes before transferring to a cooling rack to cool completely.
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