Snickerdoodle Cookies

Allergy Friendly + Gluten Free + Vegan

Makes:  30 2" sugar cookies
Prep Time:  10 minutes
Cook Time:  10 minutes
Difficulty:  easy

Everyone's favorite cinnamon sugar cookie. Snickerdoodles are easy, chewy cookies to make for after school treats, parties or bake sales!

Ingredients

For the Cookie

 

2 cups Hungry Harry's All Purpose Flour Blend

3/4 teaspoon baking powder

1/4 teaspoon kosher salt

1/4 cup granulated sugar

1/4 cup brown sugar

3 tablespoons confectioners sugar

8 tablespoons coconut oil or vegetable shortening, softened, not melted

2 eggs or 2 egg replacers, lightly beaten

1 teaspoon gluten-free vanilla extract

2 teaspoons ground cinnamon

 

For the Topping

 

1 tablespoon ground cinnamon

2 tablespoons crystal sugar

 

How To:

Preheat oven to 350ºF. Line a baking tray with parchment paper.
In a large bowl, combine the All Purpose Flour Blend, baking powder, salt, granulated sugar, brown sugar, and confectioners sugar.
Add the oil, egg, and vanilla. Mix to combine. The dough will be thick and stiff – you can squeeze it together with your hands to bring it all together.
Roll the dough into balls a little bit smaller than a golf ball and place on the baking tray, spaced a few inches apart.
Flatten each dough ball with the palm of your hand or the back of a spoon. Use the "teeth" of a fork to make crosshatch indentations on each cookie. This is the signature look of the snickerdoodle cookie!
In a small bowl, mix the cinnamon and sugar topping together. Sprinkle liberally over each cookie.
Bake for 8 - 10 minutes, or until the cookies are a light golden brown. Enjoy!