Pay just $7.50 for postage
to get a
$10 Store Credit.
Folks who TRY gfJules,
come to RELY on gfJules.
SEE FOR YOURSELF!Try NOW!
My gluten free snickerdoodles recipe tastes like a treasured family memory.
Who doesn’t remember grandma putting warm snickerdoodles out on the kitchen table? I can almost smell the aroma of those cookies when I close my eyes and think back on it.
Yet somehow when I had a craving for snickerdoodles after going gluten free, I couldn’t find my family recipe for them anywhere! So I borrowed a friend’s grandmother’s recipe and hardly changed a thing!
Now with the simple substitution of my gfJules™ Gluten Free All Purpose Flour, her grandma’s recipe is now my family’s treasured recipe, hopefully for many generations to come!
If you like these puffy, then just roll into balls and roll in cinnamon and sugar. If you like them flatter, press down gently on each ball with the back of a spoon or rubber spatula before baking. Either way, they’re insanely good!
Seriously. Check out how simple this recipe is. When you have my light and clean tasting, does anything gfJules Flour on-hand, you can make anything you crave … anytime! And I have a feeling you’ll be making gluten free snickerdoodles pretty darned often!
Enjoy making and sharing these gluten free snickerdoodles with your family, and make some great new memories together! (As an aside, type in “Cookie” to the search bar at the top of every page on gfJules.com and you’ll have more gluten free cookie recipes at your fingertips when other cravings hit!)
Insanely good gluten free snickerdoodles are a few short ingredients and only 20 minutes away!
Cream shortening and sugar until fluffy. Add eggs or applesauce and beat until combined.
In a separate bowl, whisk dry ingredients together: gfJules™All Purpose Flour; baking soda, cream of tartar and salt. Add to wet ingredient bowl and mix until thoroughly incorporated.
Bake immediately or cover tightly and refrigerate.
Preheat oven to 400 F (static) or 375 F (convection).
Shape dough into 1-inch balls by rolling in the palms of your hands. Roll each ball in the sugar and cinnamon mixture. Place on a parchment-lined baking sheet and flatten with the back of a spoon or rubber spatula.
Bake for 8-9 minutes, or until lightly browning and puffed.
Remove to cool on a wire rack; the cookies will sink slightly in the middle when cooled – this is completely normal.
Yield: approximately 3 dozen cookies.
You know you’re going to want to save this recipe, so …
Pin for later!