Category: Baking Recipes Page 6 of 10

I adapted a recipe from Betty Crocker’s Cookie Cookbook to make these snickerdoodles gluten free with lower sugar. They came out great!

1 cup shortening
3/4 cup sugar in the raw
2 eggs
2 3/4 cups gluten free flour – I used 1 cup Bob’s Red Mill gluten free 1 to 1 Baking flour, 1 cup Bob’s Red Mill gluten free All purpose flour, 3/4 cup gluten free oatmeal
2 tsp cream of tartar
1 tsp baking soda
1/8 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
3 tbs sugar
3 tsp cinnamon

Preheat oven to 350 F.

Combine flour, cream of tartar, baking soda, salt, cinnamon and nutmeg.
In a separate bowl, beat shortening, sugar and eggs. Add the flour mixture and blend.
Combine the last two ingredients in a separate bowl.

Use a tablespoon to scoop the dough into balls and roll into the cinnamon sugar. Place on a baking sheet.

Bake for 8 – 10 minutes.

This recipe made about 40 cookies.

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I adapted this recipe to be gluten free with a little less sugar. They were pretty good.

2 cups gluten free flour – I used 1 cup Bob’s Red Mill gluten free 1 to 1 Baking flour, 3/4 cup Bob’s Red Mill gluten free All purpose flour, 1/4 cup gluten free oatmeal
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup shortening – I used 1/2 cup butter instead
1/2 cup sugar – I used 100% cane sugar
1 egg
1/4 cup dark molasses
2 1/2 tbs sugar
2 1/2 tsp cinnamon

Preheat oven to 350 F.

Combine flour, ginger, baking soda, cinnamon, and salt.
In a separate bowl, beat shortening and sugar until creamy. Add egg and molasses. Add the flour mixture and mix. Combine the last two ingredients in a separate bowl.
Use a tablespoon to scoop the dough into balls and roll into the cinnamon sugar. Place on a baking sheet.

Bake for 8 – 10 minutes.

This recipe made about 46 cookies using a 1/2 TBS scoop.

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My grandmother used to make cookies that looked like these every year for Christmas only she used a pecan instead of an m & m. They were my favorite. I’m not sure if this is the recipe or not. The cookie in this recipe seems to puff up more than hers did, but it tastes similar.
This recipe is one I adapted from Pillsbury to make the cookies gluten free with less sugar.

Base:

3/4 cup powdered sugar – I reduced this to 1/2 cup
3/4 cup butter, softened – I reduced this to 10 TBS since dough was sticky with full amount
2 tablespoons half and half
1 teaspoon vanilla
2 cups gluten free flour – I used 1 cup Bob’s Red Mill gluten free 1 to 1 Baking flour, 1 cup Bob’s Red Mill gluten free All purpose flour or just 2 cups gluten free 1 to 1 Baking flour

Filling:

21 caramels, unwrapped or 1 cup caramel bits
3 tablespoons half and half
3 tablespoons butter
3/4 cup powdered sugar – I used 1/2 cup powdered sugar

Glaze:

1/3 cup semisweet chocolate chips
1 tablespoon half and half
2 teaspoons butter
3 tablespoons powdered sugar – I used 2 tablespoons powdered sugar
1 teaspoon vanilla
red and green M & Ms

Combine all base ingredients except the flour. Slowly add the flour, mix well, wrap in plastic wrap and refrigerate 1 hour.

Heat oven to 325 F. Divide dough in half. Roll out and cut into squares/rectangles in desired sizes. If the dough is too sticky to roll out, just drop by 1/2 tablespoons onto a cookie sheet and flatten with a spoon. This is what I’ve done the past few years. They taste the same and it saves time.

Bake for 10 – 13 minutes. Remove from baking sheet and cool 15 minutes.

In a medium saucepan, combine the filling ingredients, except the powdered sugar. Cook over low heat until the caramel is melted and the mixture is smooth. Remove from the heat and add the powdered sugar. Spread 1 teaspoon of the filling over each cookie.

In a medium saucepan, combine the chocolate chips, half and half and butter. Cook over low heat until the chocolate chips are melted and the mixture is smooth. Remove from the heat and add the powdered sugar and vanilla. Spread over the caramel filling on each cookie. Top each cookie with an M & M.

This recipe made about 60 cookies when dropped with 1/2 tablespoon scoops onto a cookie sheet.

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