These perfectly baked gluten-free snickerdoodle cookies are soft on the inside and crisp on the outside with that sweet cinnamon-sugar coating.
Ingredients
- ⅓ cups gluten-free all-purpose flour: 1 piece
- baking powder: 1 tsp
- salt: 0.25 tsp
- baking soda: 0.25 tsp
- butter at room temperature: 0.5 cup
- sugar: 1 cup (divided)
- egg: 1 piece
- ½ teaspoons ground cinnamon: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.
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Combine flour, baking powder, salt, and baking soda in a bowl.
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Whisk butter and 3/4 cup sugar with an electric mixer in a separate bowl until soft and creamy, about 2 minutes. Add egg; whisk until well combined. Add flour mixture gradually; whisk on low speed until a soft dough is formed, about 2 minutes. Shape dough into 1 1/2-inch balls.
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Combine remaining 1/4 cup sugar with cinnamon in a bowl. Roll balls in cinnamon mixture and place on the prepared baking sheets.
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Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
