Gluten-Free Snickerdoodles
Ingredients
The topping
-
3
tablespoons
cane sugar
-
2
teaspoons
ground cinnamon
The cookie batter
-
½
cup
unsalted butter, softened
-
¾
cup
cane sugar
-
1
large
egg
-
2
tablespoons
pure maple syrup
-
1
tablespoon
molasses
-
2
cups
gluten-free all-purpose flour
-
1
teaspoon
baking soda
-
1
teaspoon
ground cinnamon
-
¼
teaspoon
ground allspice
-
⅛
teaspoon
ground cloves
-
a pinch
fine sea salt
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a small bowl, mix together the sugar and cinnamon for the topping.
- In a mixing bowl, combine softened butter, cane sugar, and egg, then mix until creamy. Add maple syrup and molasses, and stir.
- Add the gluten-free flour, baking soda, spices, and salt, and stir until a dough forms.
- Scoop out the dough in about 2-tablespoon portions, roll into balls, and coat in the sugar-cinnamon mixture.
- Place the coated dough balls on the baking sheets and slightly flatten each one.
- Bake for 10-12 minutes until lightly golden brown on the bottoms and edges.
- Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts (estimated)
Servings
20-24 cookies
Calories
113
Total fat
4g
Total carbohydrates
19g
Total protein
1g
Sodium
53mg
Cholesterol
16mg
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