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!
Tried this recipe?Let us know how it was!
