I can’t tell you how amazing it is to have a gluten-free baking mix, with no weird after-taste. I make these cookies using the Bisquick gluten-free mix, and my friends really enjoy them. If you like cinnamon, you will love snickerdoodles. They are similar to sugar cookies; except they are rolled in cinnamon sugar before baking. There isn’t much concrete evidence on the origin of snickerdoodles, but let’s look at what we know.
- Snickerdoodles may have originated in Germany
- The word snickerdoodle may be a made-up word with no meaning originating from a tradition of whimsical cookie names in New England
- The word doodle first appeared in the English language in the 17th century
- In1836 the word snicker appeared in the English language
- The word snickerdoodle was recorded in the Oxford Dictionary in 1889
Caramel Gluten-Free Snickerdoodles
These caramel snickerdoodles are a tremendous hit with my gluten-free friends, and I am sure you will love them too. Be sure your caramels are gluten-free, as some brands can have hidden ingredients.
Ingredients
- 2 cups unsalted butter
- 1¼ cups white sugar
- 1 cup brown sugar
- 2 eggs
- 2 egg yolks
- 5½ cups gluten-free Bisquick
- 3 tsp ground cinnamon
- 4 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 2 cups shite sugar For cinnamon topping
- 4 tbsp ground cinnamon For cinnamon topping
Instructions
- In a large mixing bowl, cream two cups of unsalted butter, one and one-quarter cups of white sugar, and one cup of brown sugar together. With an electric hand mixer, beat in two eggs and two egg yolks, beating until well combined.
- In a separate bowl, sift together five and a half cups of gluten-free Bisquick, three teaspoons of ground cinnamon, four tea spoons of cream of tartar, one teaspoon of baking soda, and one-half teaspoon of salt.
- Mix the dry and wet ingredients together and beat with the mixer until well blended. Place the cookie dough into the refrigerator for approximately one hour, while preparing the cinnamon topping.
- In a medium-size bowl, mix two cups of white sugar and four tablespoons of ground cinnamon together.
- Preheat the oven to three hundred and fifty degrees, and line baking sheets with parchment paper.
- Scoop the dough by heaping tablespoons and roll into balls. Place each one on the parchment-lined baking sheet. Flatten with the palm of your hand, placing a caramel into each center. Roll into balls once again, rolling each one into the cinnamon sugar.
- Space each ball apart and bake for ten minutes. Allow to cool for five minutes before removing them from the baking sheet. Enjoy!
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Traditional Gluten-Free Snickerdoodles
With their soft and chewy texture, it will be hard to convince anyone that these are gluten-free. Make an extra batch to freeze for a later date, or to sell at a bake sale. Either way, they won’t last long.
Ingredients
- 1 cup butter (softened)
- 2 cups white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2½ cups gluten-free Bisquick
- ¼ tsp baking soda
- ½ tsp cream of tartar
- 2 tsp ground cinnamon
- 4 tbsp white sugar
Instructions
- Preheat the oven to three hundred and fifty degrees. Line baking sheets with parchment paper.
- Cream together one cup of softened butter and two cups of white sugar. Beat in two large eggs and one teaspoon of vanilla using an electric hand mixer, until well blended.
- Sift together, two-and-a-half cups of gluten-free Bisquick, one-quarter teaspoon of baking soda, and one-half teaspoon of cream of tartar.
- Mix the dry and wet ingredients together until well combined. Set aside and prepare the cinnamon sugar.
- In a small bowl, mix four tablespoons of white sugar and two teaspoons of ground cinnamon together. Shape the cookie dough into balls and roll in the cinnamon sugar. Space apart on the parchment-lined baking sheets, and bake for approximately ten minutes. Cool and enjoy!
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Mexican Gluten-Free Snicker Doodles
Who doesn’t like a little spice? When I first tried these cookies, I honestly wasn’t sure if I’d like them. The chocolate and cayenne pepper actually taste amazing together, and they go so well with a steaming cup of hot cocoa.
Ingredients
- 3 cups gluten-free Bisquick
- ½ cup cocoa powder
- 2 tsp ground cinnamon
- 1 cup white sugar
- ½ cup brown sugar
- ¼ tsp cayenne pepper
- 2 tsp cream of tartar
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup butter (softened)
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup white sugar For cinnamon sugar
- 2 tbsp ground cinnamon For cinnamon sugar
Instructions
- Preheat the oven to three hundred and fifty degrees. Line a baking sheet with parchment paper.
- Sift three cups of gluten-free Bisquick, one-half cup of cocoa powder, two teaspoons of ground cinnamon, one-quarter teaspoon of cayenne pepper, two teaspoons of cream of tartar, one-half tea spoon of baking powder, and one-quarter teaspoon of salt together in a large mixing bowl.
- In a separate bowl, cream one cup of softened butter, one cup of white sugar, and one-half cup of brown sugar. With an electric hand mixer, beat in two large eggs and two teaspoons of vanilla until well blended.
- Mix the wet ingredients into the dry and continue beating for approximately two minutes. Set aside and prepare the cinnamon sugar by combining one-half cup of white sugar with two tablespoons of ground cinnamon in a small bowl.
- Scoop the dough by one heaping tablespoon and shape them into balls. Roll each one in the cinnamon sugar and space them apart on the parchment-lined baking sheet. Bake for ten to twelve minutes, being careful not to burn. Cool and enjoy!
Tried this recipe?Let us know how it was!
I’m so happy to make these for my friends, and I know they appreciate having something they can actually enjoy. My non-gluten friends love these as well. It’s important to check the expiry dates on your baking soda and cream of tartar. If these two ingredients haven’t been stored properly after opening, or have expired, it may cause the cookies to be super flat.
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