Gluten-free Snickerdoodle Cookies Recipe

Recently, I found a wonderful cook book. The Cake Mix Doctor Bakes Gluten-Free, by Anne Byrn. I was already a fan of Anne Byrn, after using her The Dinner Doctor cook book. I highly recommend both of these books. Although Dinner Doctor is not G-F, there are lots of yummy recipes in it.

Snickerdoodle cookies have long been one of Pie’s favorites, and when I saw this new cook book had a recipe for them, I decided to give it a go.

De-licious!

The second chapter of Matthew in the Bible, tells us the Magi from the east came to Jerusalem, after Jesus was born in Bethlehem. Although tradition tells us there were three wise men, the Matthew account never mentions a number. Tradition also says the Magi were present at Jesus’ birth. The Bible says the Magi went to the house where Jesus was. Not the stable.

Since I’m posting one of Pie’s fav cookie recipes, I figured I’d close out the month with one of Pie’s favorite childhood Christmas songs, besides Rudolph the Red-Nosed Reindeer. Here is a YouTube video of We Three Kings played on a mountain dulcimer.

Through the month, I’ve shared some of my favorite Christmas songs with you. I’d love to hear what songs are some of your favorites.

  • 1 package (15 oz) yellow gluten-free cake mix – I use Betty Crocker
  • 1/4 C lightly packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 8 tablespoons butter, cut into tablespoons – you can substitute vegetable shortening if dairy sensitive
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon cinnamon sugar – you can buy this, or make it yourself – Stir 1 tablespoon of ground cinnamon into 1/4 C of granulated sugar

Place a rack in the center of the oven and preheat the oven to 375 degrees. Set aside 2 ungreased baking sheets.

Place the cake mix, brown sugar, and cinnamon in a large bowl. Combine. Add the butter (or shortening) to the bowl, and mix until crumbly. Add the egg and vanilla and mix until dough comes together in a large ball.

Scoop the cookie dough into 1-inch balls and arrange on each baking sheet, 2-3 inches apart. Sprinkle the top of each ball of dough with a little of the cinnamon sugar. If you want crisp 3-in cookies, press down on the balls w/ the bottom of a small glass to flatten them. If you prefer chewy 2 1/2 in cookies, do not flatten.

Okay, I tried it both ways. The ones I flattened were just as crispy as those I didn’t flatten. Also, the ones I flattened were gooey-er, and more difficult to get off the cookie sheets. I didn’t smoosh ’em, just tapped them lightly w/ the bottom of the glass. Maybe you’ll have different results. Regardless, gooey, or not, they were still tasty.

Place the baking sheets in the oven and bake the cookies until golden brown, 8-12 min. Using a metal spatula, (Not sure why she says to use a metal spatula. She wrote the cook book, so I followed directions.) Immediately transfer the cookies to wire racks to cool completely, 15 mins.

Makes 3 1/2 dozen cookies

Enjoy!

 

I wish you well,

Sandy

PS

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[…] gluten-intolerant eliminates many a tasty treat from everyday eating. I’ve mentioned before how much I love Anne Bryn’s cook books. This recipe for gluten-free banana muffins comes from […]

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