Our version of the famous Snickerdoodle cookie. Sweet, spicy, and allergy-friendly!
Gluten Free & Allergy Friendly Snickerdoodle Cookies
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 powdered 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
Preheat oven to 350ºF. Combine all the dry ingredients in a bowl and whisk. 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. Flatten them with the palm of your hand, then mark a crosshatch on each cookie with a fork. Mix the cinnamon and sugar topping together. Sprinkle liberally over cookies. Bake for 8 - 10 minutes, or until the cookies are a light golden brown.