The days have been cloudy and rainy lately, which makes me want to snuggle up with a coffee and read a book. This kind of weather also puts me in the baking mood because it’s not too hot. Have you ever baked when it’s hot and then when you’re done baking, the heat doesn’t even make you crave what you baked? That’s me.
The only ingredients I had on hand were ingredients to make chocolate chip cookies, but I wanted to try something a little different. I hadn’t eaten a snickerdoodle since I was in America because Udi’s brand made some of the best cookies EVER (that weren’t homemade, of course). Easy enough.
I was a bit inspired by @kirstinmadeinc on Instagram. Her page is full of tips for cooking, baking, and home caring. But unfortunately, most of her recipes aren’t gluten-free so I decided to experiment a bit, implementing the ingredients she used.
I used the gluten-free all-purpose flour I use for my chocolate chip cookies. But really, any gluten-free self-raising flour should work as long as it has some kind of starch as the first ingredient on the list. This type of flour is always best for cookies. Otherwise, you may come out with a “fluffy” cookie, or a cake-like cookie, which is never the goal.
- 1 1/4 cup + 2 tablespoons gluten-free flour
- 3/4 cup sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- dash of salt
- 1/2 tablespoon cinnamon + 1 1/2 tablespoons sugar (mix for coating)
- Preheat oven to 375ºF (190ºC).
- Cream butter and sugar together. Add in egg and vanilla and mix well.
- Mix flour, salt, and baking soda together. Add to butter mixture and mix until well incorporated.
- In a separate bowl, mix together cinnamon and sugar set aside for coating. Roll dough into 1-inch balls and coat with cinnamon sugar mixture. Set on a greased baking sheet.
- Bake for 8-10 minutes. Let cool before enjoying!