Gluten-Free Snickerdoodles
- 6 ounces (1 1/2 cups) white rice flour
- 2 ounces (1/2 cup) sweet rice flour
- 2 ounces (1/2 cup) cornstarch
- 1 1/4 teaspoons baking powder (reduce to 1/4 teaspoon for flat, crisp cookies)
- 1 teaspoon salt
- 4 ounces (1 stick) unsalted butter
- 2 ounces (1/4 cup) shortening (replace with butter for flat, crisp cookies)
- 7 ounces (1 cup) granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- Cinnamon-Sugar Mixture
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- This recipe is gluten-free
- Cooking & Baking
- Baking powder (1 1/4 teaspoons)
- Cinnamon, ground (1 tablespoon)
- Cinnamon-sugar mixture (1)
- Cornstarch (2 ounces)
- Granulated sugar (7 ounces)
- Granulated sugar (1/4 cup)
- Salt (1 teaspoon)
- Shortening (2 ounces)
- Sweet rice flour (2 ounces)
- Vanilla extract (1 1/2 teaspoons)
- White rice flour (6 ounces)
- Dairy
- Butter, unsalted (4 ounces)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 21, 2012 (12 months ago).
62 people saved this recipe.
