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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