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.
Prep Time 30 minutes
Cook Time 12 minutes
Resting Time 18 minutes
Total Time 1 hour
Course Appetizer, Breakfast, Dessert, Snack
Cuisine American
Servings 24


  • 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


  • 1/2 cup granulated sugar
  • 1 Tbsp. gr. cinnamon


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