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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