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» Pale Yellow

Cream together butter and sugar until pale yellow.

Gluten Free Snickerdoodles

Tracy Byrne

There have been a lot of cookies lately, I know - Funfetti cookies, Brown butter chocolate chip, and M & M cookies.  Cookies are so easy in the summer!  They are easy to transport, they are easy to eat, and most importantly, a cookie isn't fussy.  I went to my friend Jackie's house for one final beach day/night out/sleep over in Rockaway of the summer.  The previous weekend I had brought over Funfetti cookies and her husband told me how much he loved snickerdoodles.  I'm good at taking a hint!

Why gluten free?  I am very fortunate to not have food allergies, knock on wood, but it seems everyone I know is finding out about an allergy.  One of Jackie's friends, Terri, who is an awesome, gluten-free lady, was going to be at their house for the weekend too.  I thought this was a perfect opportunity to kill two birds with one stone - snickerdoodles for Justin, gluten-free for Terri!

Making snickerdoodles with an all-purpose, gluten-free flour was super easy!  When I was looking up gluten free recipes, most of them just called for a complete 1:1 swap of regular flour with the gluten free.  I don't know if it would work all the time, but it worked really well in this recipe.  I thought the cookies tasted a little different from regular snickerdoodles, but everyone else who tried them disagreed!  A snickerdoodle is a delicious cookie with or without the gluten!  And this is an easy introduction to some gluten-free baking!

Print the Recipe!

Snickerdoodles - GF Adapted from Snickerdoodles Yield - 36 small (1 tablespoon) cookies

1/2 cup shortening 3/4 cup + 1/4 cup sugar 1 egg 1/2 teaspoon vanilla 1 1/4 cups gluten free all purpose flour (I used Bob’s Red Mill) 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon + 1/2 teaspoon cinnamon

  1. Preheat the oven to 400 F.  Line two baking sheets with parchment paper.
  2. Cream together the shortening and 3/4 cup of sugar in a medium bowl with a wooden spoon.  Stir in the egg and the vanilla, stir until everything is well combined.
  3. Add in the flour, cream of tartar, soda, salt, and 1/2 teaspoon of cinnamon.  Stir until just combined.
  4. Combine the 1/4 cup of sugar and remaining 1/2 teaspoon of cinnamon in small bowl.
  5. Use a small, 1 tablespoon scoop to portion out the dough.  Roll each ball of dough in the cinnamon-sugar mixture.
  6. Place on a baking sheet and bake for 7 minutes.  Do NOT over bake!
  7. Let cool on a wire rack before packaging.