Snicker Doodle Rounds - GF

Tuesday, December 24, 2013

The next two blog posts are gluten free desserts that I was supposed to bring to my family's Christmas party.  However, as is commonplace in Wisconsin...the weather had to get in the way and ruin those plans!  On the bright side, if it had not ruined my plans then I wouldn't have these delicious looking pictures to be able to write this blog post.

In my mind they turned out a little dry…but I guess snicker doodles are supposed to be a little dry from what I've heard.  I also thought that they would turn out a little less round and flatten out more but they didn't.  No big deal though because they were still a hit with my sisters once I finally made it home! Adam thinks that they are a great cookie for dipping into milk.

  • 3 c gluten free all purpose flour 
  • 1 c butter
  • 1 1/2 c stevia (sweetener)
  • 2 whole eggs
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 2 tsp cream of tarter
  • 1 tsp baking soda
  • 1/2 tsp salt
Cookie Coating:
  • 2 tbsp stevia
  • 3/4 tbsp cinnamon
YIELD:  30-36 cookies

  1. Take the butter out of the fridge and leave it to sit out for a bit so it can soften a little.
  2. Heat oven to 350 degrees.
  3. If you have a standing mixture bowl use that otherwise take the butter and cut into chunks into a bowl.
  4. Add the stevia and using a hand mixer beat until light and smooth.
  5. Add the eggs one at a time mixing well after each addition.
  6. Add the egg yolk and vanilla and beat again.
  7. Add the cream of tarter, baking soda, salt and flour.  Mix as far as you can get with the beaters then you should just mix using your hands.
  8. Combine the stevia and cinnamon in a small bowl that you can roll cookie balls around in.
  9. Roll dough into roughly 1" dough rounds.
  10. Roll the dough into the cinnamon/sugar mixture and place about 1 1/2" apart from each other on a cookie sheet.
  11. Bake for about 10 minutes or until the tops start cracking a little.  You don't want to over cook them where they turn a darker color.
  12. Let them cool for a couple of minutes on the cookie sheet.
  13. Enjoy!!

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