Gluten Free Snickerdoodles
 
 
Author:
Serves: 36 cookies
Ingredients
Cookies:
  • 1/2 cup shortening (I used margarine)
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup potato starch (not flour)
  • 3/4 cup plus 2 tablespoons cornstarch
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 2 tablespoons water
Cinnamon-Sugar Mixture:
  • 2 tablespoons sugar mixed with
  • 1/2 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350 degrees F. In a large bowl, cream together shortening and sugar. Add egg and vanilla extract. Mix well. Add potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt and water. Mix well to eliminate any lumps in the dough. Dough will be sticky. Lightly oil hands or spray them with nonstick spray to better handle dough. Shape into small balls, using a slightly-rounded teaspoon of dough for each cookie. Roll in sugar/cinnamon mixture.
  2. Place on lightly greased baking sheet and press each ball to an even thickness of about 1/3 inch. Bake for 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.
Notes
Source: The Gluten-Free Baker by Robyn Ryberg
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2008/12/gluten-free-snickerdoodles.html