Snickerdoodle (Gluten Free)

Snickerdoodle (Gluten Free)

These cookies are amazing! Great for breakfast, snack or after dinner dessert with a cup of coffee or glass of cold milk.
If gluten free is not a requirement, use an all-purpose flour of your choosing.
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Prep Time 30 minutes
Cook Time 12 minutes
Resting Time 18 minutes
Total Time 1 hour
Servings: 24
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 3/4 cup Crisco
  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1 1/2 cup gluten free flour of your choosing Bob's Red Mill
  • 1 box 3.4 oz. dry instant vanilla pudding mix
  • 1/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. cream of tarter
  • 1/4 tsp. salt
  • 1 tsp. gr. cinnamon
Coating
  • 1/2 cup granulated sugar
  • 1 Tbsp. gr. cinnamon

Method
 

  1. In a small bowl, mix together 1/2 cup sugar and Tbsp cinnamon and set aside.
  2. Cream together butter and shortening.
  3. Add sugar and mix until fluffy.
  4. Add eggs and extracts and mix.
  5. Add sifted dry ingredients and mix.
  6. Cover with plastic and chill.
  7. Preheat oven to 350*F.
  8. Using your hands, roll dough into ping pong size balls.
  9. Roll balls in cinnamon-sugar mixture until completely covered.
  10. Place cookie dough on parchment paper-lined baking sheet and bake for approx. 12 minutes.
  11. Allow to cool and serve.
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