Glazed Gluten Free Snickerdoodles

I was at a party the other night, and my friend brought these delicious-looking glazed snickerdoodles. Everyone was going on about how wonderful they were, and my husband ate at least five. I was pretty bummed that I couldn’t eat any, so a few days later I decided to make some snickerdoodles of my own! The result was this gluten free snickerdoodles recipe, complete with a delicious icing glaze.

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The recipe is pretty easy, and it’s actually really similar to my gluten free sugar cookie recipe.

Cookie Ingredients:

2 cups gluten free all purpose flour

1 cup tapioca starch

1 cup potato starch

1/2 cup white rice flour

1 Tbsp xanthan gum

1 1/2 Tbsp baking powder

1 tsp salt

1/2 cup powdered sugar

1 cup granulated sugar

1/2 cup shortening

1/2 cut salted butter, melted

3 large eggs

1 Tbsp vanilla extract

For the gluten free all purpose flour, I usually use Bob’s Red Mill, but there are lot of other good options out there.

The first step is to cream the sugars, butter, and shortening until well mixed. I recommend using an electric mixer. Once they’re mixed, add in the eggs and vanilla. In a separate bowl, combine the flours, starches, xanthan gum, baking powder, and salt. Slowly add the flour mixture into the mixing bowl. Once it’s all mixed together, continue to mix it on a medium speed for a few minutes, and go ahead and turn your oven on to 350 degrees.

Now you’ll need to mix the cinnamon sugar coating in a small bowl:

1/3 cup granted sugar

1 tsp cinnamon

Using a spoon, scoop out teaspoon-sized balls of dough and roll them in the sugar coating until they’re completely coated. Then place them on a greased cookie sheet. Bake them for 8-10 minutes.

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Lay them out on a cooling rack, and put a piece of wax paper underneath the rack. Mix together the icing glaze:

1 egg white

1 3/4 cups powdered sugar

Once the cookies are cooled, use a piping bag or a ziplock bag to pipe the glaze over them.

Now you’re ready to enjoy an amazing gluten free treat!

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Gluten Free Glazed Snickerdoodles
Author: 
 
Ingredients
  • 2 cups gluten free all purpose flour
  • 1 cup tapioca starch
  • 1 cup potato starch
  • ½ cup white rice flour
  • 1 Tbsp xanthan gum
  • 1½ Tbsp baking powder
  • 1 tsp salt
  • ½ cup powdered sugar
  • 1 cup granulated sugar
  • ½ cup shortening
  • ½ cut salted butter, melted
  • 3 large eggs
  • 1 Tbsp vanilla extract
  • ⅓ cup white sugar
  • 1 teaspoon cinnamon
  • 1 egg white
  • 1¾ cups powdered sugar
Instructions
  1. Cream the sugars, butter, and shortening until well mixed.
  2. Add in the eggs and vanilla.
  3. In a separate bowl, combine the flours, starches, xanthan gum, baking powder, and salt.
  4. Slowly add the flour mixture into the mixing bowl. Once it’s all mixed together, continue to mix it on a medium speed for a few minutes
  5. Turn your oven on to 350 degrees.
  6. Mix the cinnamon sugar coating in a small bowl:
  7. Using a spoon, scoop out teaspoon-sized balls of dough and roll them in the sugar coating until they’re completely coated.
  8. Place them on a greased cookie sheet.
  9. Bake for 8-10 minutes.
  10. Lay the cookies out on a cooling rack, and put a piece of wax paper underneath the rack.
  11. Mix together the icing glaze.
  12. Once the cookies are cooled, use a piping bag or a ziplock bag to pipe the glaze over them.

 

Lisa Kieklak
As well as being a Recipe Contributor on All She Cooks, Lisa blogs with her best friend over at thehelpmates.com. She loves Jesus and wants to encourage young wives to serve their husbands to the glory of God.
Lisa Kieklak
Lisa Kieklak

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