Sugar Cookies and Snickerdoodles

 

If you keep the gluten free flours on hand, these cookies come together quickly anytime the warm-cookies-NOW urge strikes.

I have actually found that I tend to throw these cookies together a little too quickly… on two separate occasions, I have forgotten the xantham gum and the baking soda and powder. I guess the good news is that this seems to be a fairly robust recipe… the texture was affected slightly, but the cookies were still very tasty.

 

Nevertheless, it’s worth taking a minute after you have made the flour blend and making sure all of the ingredients actually made it in the bowl!

 

Yield: 18 cookies using #40 portion scoop

 

 Ingredients:

  • 1/2 c. butter (1 stick)
  • 3/4 c. sugar (150 g)
  • 1 egg
  • 1 Tablespoon vanilla extract (recommended: Nielsen-Massey vanilla bean paste)

 

  • 1/2 c. rice flour (75 grams)
  • 1/2 c. corn starch (70 grams)
  • 1/2 c. tapioca starch (60 grams)
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • salt (I use 1/2 teaspoon with unsalted butter, 1/4 teaspoon with salted butter)

 

  • additional sugar for rolling dough in (~1/4 cup)
  • optional: cinnamon for snickerdoodles

Other Equipment:

  • parchment lined baking sheet
  • #40 portion scoop (optional)
  • electric mixer

Instructions:

Preheat oven to 350ºF. Allow the butter to soften to room temperature.

In a separate bowl, combine the ingredients that will make up the flour blend: rice flour, corn starch, tapioca starch, xanthan gum, baking soda, baking powder, and salt. Take a minute and make sure all the ingredients made it into the bowl! For snickerdoodles, add 1/4 teaspoon (or more to taste) of cinnamon to the flour blend. Whisk together and set aside.

 

Beat the room temperature butter and sugar together on medium-high speed until fluffy. Add the egg and vanilla, and beat to combine. Add the flour blend, and mix on low speed until the flour is mostly i

sugar cookie dough

ncorporated. Increase mixer speed to medium to finish blending the dough.

 

Put the extra sugar for rolling in a small bowl or ramekin. For snickerdoodles, add 1/4 teaspoon (or more to taste) to the sugar.

 

If you are using a portion scoop, take a scoop of the dough and drop the dough into the bowl of sugar. Swirl the bowl so that the dough will get covered with sugar on the sides and bottom. Flip the dough over and swirl again to cover the rest with sugar.

 

Drop the scoop of dough into the sugar..

 

...and swirl the bowl in a circle to coat the cookie dough

 

If you are not using a scoop, cover the mixing bowl with plastic wrap and refridgerate for 20 to 30 minutes to firm up the dough. Roll the dough into balls that are 1.5 inches in diameter, then roll in sugar.

 

Place the dough on the parchment lined cookie sheet and flatten with the bottom of a measuring cup or glass. The flattened dough should be about 1/2 inch tall. Space the cookies two inches apart.


 

Flattened cookie dough, ready for the oven

Bake cookies for 12-14 minutes until they are golden at the edges.

Warm from the oven!

 

Make ahead cookie dough: Make the cookie dough up to 2 days in advance. Portion out the cookies, roll them in sugar, and flatten them on a plate with a glass or measuring scoop. Transfer the dough balls to an airtight container and store in the fridge. When you are ready to bake the cookies, place the dough on a parchment lined cookie sheet and allow the cookies to sit at room temperature on the counter (not in a warm location like the stove top) for 5 minutes before baking. 

Snickerdoodles

Easy to print recipe:

Sugar Cookies and Snickerdoodles

Yield: 18 cookies using #40 portion scoop

 

Ingredients:

  • 1/2 c. butter (1 stick)
  • 3/4 c. sugar
  • 1 egg
  • 1 Tablespoon vanilla extract (recommended: Nielsen-Massey vanilla bean paste)
  • 1/2 c. rice flour (75 grams)
  • 1/2 c. corn starch (70 grams)
  • 1/2 c. tapioca starch (60 grams)
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • salt (I use 1/2 teaspoon with unsalted butter, 1/4 teaspoon with salted butter)
  • additional sugar for rolling dough in (~1/4 cup)
  • optional: cinnamon for snickerdoodles

 

Other Equipment:

  • Parchment lined cookie sheet
  • portion scoop (optional)
  • electric mixer

 

Instructions:

Preheat oven to 350ºF. Allow the butter to soften to room temperature.

In a separate bowl, combine the ingredients that will make up the flour blend: rice flour, corn starch, tapioca starch, xanthan gum, baking soda, baking powder, and salt. Take a minute and make sure all the ingredients made it into the bowl! For snickerdoodles, add 1/4 teaspoon (or more to taste) of cinnamon to the flour blend. Whisk together and set aside.

 

Beat the room temperature butter and sugar together on medium-high speed until fluffy. Add the egg and vanilla, and beat to combine. Add the flour blend, and mix on low speed until the flour is mostly Incorporated. Increase mixer speed to medium to finish blending the dough.

 

Put the extra sugar for rolling in a small bowl or ramekin. For snickerdoodles, add 1/4 teaspoon (or more to taste) to the sugar.

 

If you are using a portion scoop, take a scoop of the dough and drop the dough into the bowl of sugar. Swirl the bowl so that the dough will get covered with sugar on the sides and bottom. Flip the dough over and swirl again to cover the rest with sugar.

 

If you are not using a scoop, cover the mixing bowl with plastic wrap and refridgerate for 20 to 30 minutes to firm up the dough. Roll the dough into balls that are 1.5 inches in diameter, then roll in sugar.

 

Place the dough on the parchment lined cookie sheet and flatten with the bottom of a measuring cup or glass. The flattened dough should be about 1/2 inch tall. Space the cookies two inches apart.

 

Bake cookies for 12-14 minutes until they are golden at the edges.

 

Comments are closed.