Gluten Free & Allergy Friendly Snickerdoodle Cookies

Our version of the famous Snickerdoodle cookie is sweet, spicy, and allergy-friendly!
 
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 30 2" sugar cookies

Ingredients

For the Cookie:
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup granulated sugar
1/4 cup brown sugar
3 tablespoons confectioner's sugar
8 tablespoons coconut oil or vegetable shortening, soft but not melted
2 eggs, lightly beaten, or 2 egg replacers
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
 
For the Topping:
1 tablespoon ground cinnamon
2 tablespoons crystal sugar
 

How To

Combine all the dry ingredients in a bowl and whisk. Add the oil, egg and vanilla and mix to combine. The dough will be thick/stiff – you can squeeze it together with your hands to bring it all together.

Scoop the dough into balls, a bit smaller than a golf ball. Flatten with the palm of your hand, then mark a crosshatch on each cookie with a fork. Mix the cinnamon and sugar topping together, and sprinkle liberally. Bake at 350° for 8 - 10 minutes, until the cookies are a light golden brown.