Snickerdoodles have been a classic favorite for years and now you can enjoy them with this gluten-free and dairy-free version.
2 1/2 cups Better Batter Gluten-Free Flour
1 1/4 cup organic sugar
1 cup buttery spread, Smart Balance or Earth Balance
2 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon Himalayan salt
1/3 cup organic sugar or brown sugar
2 teaspoons cinnamon
Preheat oven to 400°. Line cookie sheet pans with parchment paper.
Use a stand mixer or hand mixer and mix Smart Balance, sugar, and eggs thoroughly.
Measure the flour by first fluffing the flour up in its storage container and then spoon the flour into the measuring cup and then leveling off with a knife.
In a medium bowl mix together the flour, cream of tartar, baking soda, and salt.
Blend the dry ingredients in with the sugar mixture. Chill for 30 to 60 minutes.
In a small bowl mix the sugar and cinnamon together.
Using a tablespoon-sized cookie scoop dip out a ball of the cookie dough and place in the cinnamon-sugar mixture. Use your fingers to flip some of the cinnamon-sugar up on the sides of the dough ball. The dough is very soft and sticky so it’s easier to roll the ball around in the sugar if you cover a larger area first. Roll around until it’s completely covered and then place on lined-cookie sheet two inches apart.
Bake for 8-9 minutes and remove from oven. Let cookies cool on the baking pan for about 3-5 minutes before removing to wire cooling rack.