Orly’s Gluten Free Snickerdoodle Cookies
I love the warm flavor of cinnamon when the weather starts to cool. I put cinnamon on top of my hot coffee every morning and on top of hot chocolate when I’m in the mood for a warm bedtime treat. Snickerdoodles are a very popular cinnamon-sugar flavored cookie. These snickerdoodle cookies are really fluffy and light. They are especially fun to make because each cookie is rolled in a cinnamon sugar mixture before baking. You can turn making these into a project for your kids!
Makes about 4-5 dozen cookies.
2 3/4 cups (360 grams) Blends by Orly London Blend
1/2 teaspoon salt
2 teaspoons baking powder
1 cup (227 grams) unsalted butter, room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon vanilla
1/3 cup (66 grams) granulated white sugar
2 teaspoons ground cinnamon
Heat: Preheat oven to 400 degrees F Line two baking sheets with parchment paper.
Mix: In a large bowl whisk together the flour, salt, and baking powder. In a large bowl mix together the butter and sugar until smooth. Add the eggs and vanilla extract and mix well. Add the flour mixture and mix until you have a smooth dough. If the dough is soft, cover and refrigerate until firm (about one hour).
Shape the dough into 1 inch round balls. I like to use a small ice cream scoop with lever to form uniform size balls. If you don’t have this, you can use a spoon and roll into a ball with your hands.
Coating: In a shallow bowl mix together the sugar and cinnamon. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches apart. Don’t crown the tray or the cookies will spread and stick together. Using the bottom of a glass, gently flatten each cookie to about 1/2 inch thick.
Bake the cookies for 10-12 minutes, or until they are light golden brown and firm around the edges. The centers of the cookies will still be a soft. Remove from oven and place on a wire rack to cool. Can store in an airtight container, at room temperature, for about 10 - 14 days.