Snickerdoodles

12 May Snickerdoodles

Posted at 16:47h in All Recipes, Gluten-free Classics, Quick & Easy by Anthony Reynolds

Dry Ingredients:

213g               ⅔ & ¼ Cups                                      Cloud 9 APBM
5g                    1 Teaspoon                                       Cream of Tartar
2g                    ½ Teaspoon                                      Baking Soda
1g                    ¼ Teaspoon                                      Salt

Wet Ingredients:

113g               ½ Cup                                                Butter, softened
50g                 1                                                          Whole Egg
158g               ⅔ Cup + 1 Teaspoon                      Sugar

Roll-in Sugar:

25g 1 Tablespoon + 2 Teaspoons Sugar
7g 1 ½ Teaspoons Cinnamon

Batch Yield: ~16 cookies scaled at 35g each

Method:

Preheat oven to 350°F
In a small bowl, sift together dry ingredients, set aside
In a medium-sized bowl, cream together butter and sugar
Add egg to butter and sugar mixture, making sure it is well combined
Add sifted dry ingredients in three stages until full mixed
Place dough in the fridge to chill for one hour
Scoop dough into 35g balls and roll in cinnamon sugar
Place on baking sheets lined with parchment and bake on the middle rack
Bake for 12-17 minutes

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12 May Snickerdoodles

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