homemade snickerdoodles

With less than 10 ingredients, you can make a batch of these gluten free snickerdoodles in under 25 minutes. They&#039;re Paleo, and easily Vegan friendly too.

Gluten Free Snickerdoodles

almond flour

Bob's Red Mill tapioca flour

tsp paleo baking powder

tsp sea salt

maple sugar ((or coconut sugar))

ghee, room temperature ((or coconut oil

almond milk ((or other non-dairy milk))

tsp vanilla extract

cinnamon

Preheat oven to 375° Fahrenheit and line a baking sheet with parchment paper.

In a large mixing bowl, combine the almond flour, tapioca flour, baking powder, salt and maple sugar.

Using a fork, cut the solid ghee or coconut oil into the the mixture until crumbly. Stir in the almond milk and vanilla until a dough forms.

Mix about 2 tbsp maple sugar and 1 tsp cinnamon in a small bowl or on a plate.

Roll dough into 12 balls, about the size of an oversized golf ball. Roll balls in the cinnamon/sugar mixture and place on lined baking sheet. Use the palm of your hand to flatten the cookies a bit - just a little because they will expand while baking.

Transfer to oven and bake for about 9 minutes. The edges will start to turn golden brown.

Remove from oven and let cool on cookie sheet. Store in an airtight container on the counter.

These brown butter snickerdoodles are soft, chewy, and full of classic cinnamon-sugar flavor with a rich, buttery twist.

Brown Butter Snickerdoodles (Soft, Chewy &amp; Classic)

(200 grams) granulated sugar

tbsp (38 grams) light brown sugar

vanilla bean paste

(335 grams) all-purpose flour

tsp cream of tartar

½ tsp baking soda

salt

whole milk

(50 grams) granulated sugar

Melt

Melt butter over medium heat, stirring constantly.

Cook

Cook until foamy with golden brown milk solids and a nutty aroma. Do not burn.

Transfer

Immediately transfer to a heatproof bowl and let cool until butter is soft, thick and opaque. Do NOT mix while hot or liquid.

Brown the Butter

Preheat

Preheat oven to 350°F (175°C). Line baking sheets with parchment.

Cream

Cream cooled brown butter, granulated sugar, and brown sugar until smooth and cohesive (1–2 minutes).

Add egg, egg yolk, and vanilla. Mix until fully combined.

Whisk

In a separate bowl, whisk flour, cream of tartar, baking soda, salt, and cinnamon.

Add dry ingredients and the tbsp of milk or cream to the wet and mix just until combined. The dough will be thick.

Scoop

Scoop 1½ tbsp (≈35 g) dough balls or your desired size.

Roll

Mix together the cinnamon, sugar and salt. Roll the dough balls in the sugar mixture.

Place

Place 2 inches apart on prepared baking sheets slightly flattening them down. These cookies do not spread too much.

Bake

Bake 9–11 minutes, or until edges are set. If desired, take a spoon to flatten the cookies more. Cool on the pan for 5 minutes then trasnfer to a rack to finish cooling.

Make the Dough

I just made these for the first time. They're easy to make and absolutely delicious!

These are easily the best cookies I have ever made! I have really loved using your recipes the past few months. Thank you so much!

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Top 2 homemade snickerdoodles recipes from across the web

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Gluten Free Snickerdoodles

Brown Butter Snickerdoodles (Soft, ...

The most viewed homemade snickerdoodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine