Ingredients

The following ingredients have 15 Servings
  • 2 1/3 cups (339 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks; 226 g) unsalted butter, (melted and cooled)
  • ½ cup (107 g) firmly packed light brown sugar
  • 1 cup (198 g) sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, (at room temperature)
  • 3 tablespoons sugar
  • 1 1/2 tablespoons ground cinnamon

Instruction

  • For the Snickerdoodles: Whisk flour, cream of tartar, baking soda and salt together in a bowl to aerate and combine; set aside.
  • Using an electric mixer on medium speed, beat butter, brown sugar and sugar in a large bowl until creamy, scraping down the bowl as needed. Beat in vanilla.
  • Beat in the eggs, one at a time, until they are incorporated into the mixture. Continue beating until the mixture is pale yellow and beginning to thicken. Gradually add the dry ingredients in a few batches, beating on low speed, scraping down the bowl as necessary, until everything is well combined. Cover bowl with plastic wrap and let cookie dough to sit at cool room temperature about 30 minutes, during which the dough will firm up.
  • Position racks in upper and lower third of oven. Preheat oven to 400°F (200°C). Line two half-sheet cookie pans with parchment paper; you will be cooling them in-between uses and baking a few batches of cookies. Stir the Topping ingredients together in a small bowl.
  • Roll cookie dough into 2-tablespoon sized balls – we use a 1-ounce scoop for the purpose. Toss the balls in the Cinnamon/Sugar topping until coated all over and place on prepared pans, well-spaced apart. I arrange 6 cookies on each pan, evenly set apart. No need to flatten the cookies.
  • Bake for about 8 to 10 minutes, rotating pans back to front, and upper to lower halfway through baking. You are looking for crackled tops, slightly crispy, darker edges and the centers should still be a bit soft to the touch. Cool pans on racks, then continue with subsequent batches. Snickerdoodles can be stores in airtight containers at room temperature for up to 4 days.