One part half-suppressed laugh, one part aimless drawing, the snickerdoodle is one hundred percent classic spiced sugar cookie. The Enjoy Life GF ones will only get you so far, so I had to give them a shot.
Thanks to Gluten Free on a Shoestring, the definitive cheap GF baking source, I grabbed a recipe from a pro. I omitted the xanthan gum and subbed in egg replacer for the two eggs. One thing I didn’t do was read the recipe carefully, because it says “Makes 42” instead of “Makes like 20”. Be warned, this is a big batch. The recipe landed me with around 36 cookies, most of which I gave away to art teachers and my grandma. I did hypothetically have to trespass onto school ground (again) to deliver these cookies, but c’mon, this is literally the most innocuous reason that a person could have.
All purely theoretical crimes aside, here’s my recipe:
- 1 stick plus 5 tablespoons unsalted butter, room temp
- (I accidentally used two whole sticks, but the batch turned out great!)
- 1 1/2 cups sugar + 3 TBSP for rolling
- 2 eggs’ worth of egg replacer
- (1TBSP egg replacer and 1/4 cup warm water in my case)
- 2 teaspoons vanilla extract
- (Plus a little extra)
- 2 1/2 cups all-purpose gluten-free flour
- (Pamela’s Artisan GF blend for me)
- 1/4 teaspoon salt
- 1 TBSP ground cinnamon
- Forgot to put half in the cookie batter. This made the cookie batter like a plain sugar cookie. Oh well, notes for next time
- 1/2 tsp cloves
- 2 tsp grated nutmeg
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
Readers who are playing along at home will realize that I made a significant number of errors while following the recipe. C’est la vie, nitpickers.
Cream your butter and sugar together with an electric mixer. Prep your egg replacer, add it to the batch along with the vanilla extract.
Meanwhile, across town, mix together the flour, salt, baking soda, cream of tartar, and salt. Add the dry to the wet bowl slowly, until you get a dough that looks like this:
Chill the dough for 10-15 minutes. While it’s chilling, preheat the oven to 375F. Combine the spices and sugar together in a smaller bowl. Take the dough out of the fridge and separate sections with a spoon to roll into balls about the size of a ping-pong ball. Roll the ball in the sugar and spice mixture until it’s evenly coated. Then, put it on a baking sheet lined with parchment paper. Repeat til all the dough is gone and you have like three trays of cookies.
Into the oven! You can see the lumps start to flatten out into discs while they bake:
After 14 minutes (because mine were a little big), the baking is done and the trays come out of the oven. Marvel at their glory! A great gift for your teachers, grandmothers, uncles, and miscellaneous family member. Oh, and you can eat them too. They taste good.