Aunt Guy snickered more than most. In fact, my sweet Daddy always accused her of not being able to turn off her Giggle Box, so it’s appropriate she’s the one who turned me on to Snickerdoodle cookies, I suppose.
I remember the first time I heard that peculiar sounding name. It sounded fun and silly so I was all for them. But then, there in Guy’s walnut paneled kitchen with the gloriously orange counter tops, I also recall a sinking feeling when mixing the dough. How could a pale little blob of batter, with only a swoosh around a bowl of cinnamon sugar, be worthy? After all, in my six year old head “baking” should involve chocolate and lots of it.
I was a narrow-minded imp of a cook back then, not even the warm buttery cinnamon lure of the Snickerdoodle could make be cave.
Of course time passes and our taste buds mature, or as was the case with me, we experience pregnancy-induced Chocolate Aversion and find ourselves forced into finding other desserts to satisfy our 3AM urge to bake (and nibble!).
It was on one of those Pregnant Can’t Sleep baking adventures that I dug through the sideboard filled with cookbooks dating back to the 1920s and unearthed Aunt Guy’s handwritten recipe and gave it a try. This is it, minus the gluten, of course.
It was as easy to convert to gluten-free as it was to fall for that night early in 1999 when Christmas and a new baby were on the way and this little mama wanted cookies.
Thank god we don’t have to be pregnant to enjoy these. Heck, it doesn’t even have to be Christmas, but if it is, these are a must-have. ;)
Foolproof Gluten Free Snickerdoodles
Ingredients
For the cookies:
¼ cup butter or dairy-free butter substitute, softened
¼ cup shortening (I like Nutiva Organic Superfood Shortening, it works like a charm in recipes!)
¾ cup granulated sugar
1 large egg
1 ¼ cup Gigi’s Everyday Gluten-Free Flour Blend (gum-free) or similar blend
1 ½ teaspoons baking powder
1/8 teaspoon salt
For rolling the dough:
1 teaspoon ground cinnamon (I use Simply Organic ground cinnamon.)
1 Tablespoon granulated sugar
Method
Whisk cinnamon and 1 T. sugar together in a small bowl and set aside.
Preheat oven to 350F and line a cookie sheet with parchment paper.
Combine butter and shortening in a bowl and stir until smooth.
Add sugar and stir until blended, then add egg; stir until no egg is visible.
Whisk flour, baking powder and salt together in a separate bowl, then add to butter/sugar mixture and stir until dough comes together.
Shape 1-Tablespoon (measuring spoon) portions of dough into balls.
Roll balls in cinnamon sugar, then place on prepared pan, about 2 inches apart.
Bake 8-10 minutes until cookies spread and appear set on top.
Remove from oven and cool slightly before transferring to serving tray.
Makes about 15 cookies. Feel free to make smaller cookies if you need more, or double the recipe. If you do make smaller cookies, be sure to adjust baking time down a minute or two so the cookies do not over-bake.
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