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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 36 |
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Another GREAT recipe from The Gluten Free Kitchen by Roben Ryberg. I love snickerdoodles, I missed snickerdoodles, I don't miss them anymore! Light as air, crunchy, cinnamony, wonderful cookies! Ingredients:
1/2 cup shortening |
3/4 cup sugar |
1 egg |
1 teaspoon vanilla extract |
1/2 cup potato starch |
3/4 cup cornstarch, plus 2 tablespoons |
1/4 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon xanthan gum |
1/2 teaspoon salt |
2 tablespoons water |
2 tablespoons sugar |
1/2 teaspoon cinnamon |
Directions:
1. Preheat oven to 350. In a large bowl, cream together shortening and sugar. Add egg and vanilla. Mix well. Add potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt, and water. Mix well to eliminate any lumps. Dough will be sticky.
2. Mix 2 T. sugar and 1/2 t. cinnamon. Set aside.
3. Lightly oil hands or spray them with nonstick spray to better handle dough. Shape into small balls, using a slightly rounded teaspoonful of dough for each cookie. (I use a small cookie scoop.) Roll in sugar/cinnamon mixture.
4. Place on lightly greased baking sheet and press each ball to even thickness of about 1/ . Bake 10-12 minutes. A single cookie should be removed at the shortest baking time to test for doneness. Browning is not a good indicator for these cookies.
5. NOTE: Only 63 calories each.
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