Description
These Gluten Free Christmas Snickerdoodles are soft, chewy cookies coated in cinnamon sugar and topped with festive red and green gumdrops, perfect for holiday celebrations. Made with a gluten-free flour blend, these classic snickerdoodles are a delightful treat for those with gluten sensitivities without compromising on flavor or texture.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups gluten-free all-purpose flour blend
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Topping
- 24 red and green gumdrops
Instructions
- Beat Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, ensuring a creamy base for the dough.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract to infuse the dough with classic snickerdoodle flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour blend, cream of tartar, baking soda, and salt to ensure an even distribution of leavening agents and seasoning.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture, blending until a soft dough forms, making sure not to over-mix for a tender cookie texture.
- Chill the Dough: Cover the dough and refrigerate it for 30 to 60 minutes. This chilling step firms the dough, making it easier to handle and enhancing the cookie’s texture when baked.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Cinnamon Sugar Coating: Mix ¼ cup granulated sugar and 1 tablespoon ground cinnamon in a small bowl. This mixture will give the cookies their signature cinnamon-sugar crust.
- Shape and Coat Dough Balls: Roll the chilled dough into 1.5-inch balls and thoroughly coat each ball in the cinnamon sugar mixture for a flavorful crust.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Add Gumdrop Toppings: Press one red or green gumdrop on top of each dough ball to add a festive touch and a chewy burst of flavor.
- Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges are set and the centers look slightly underbaked for that perfect soft texture.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they finish setting without becoming hard.
Notes
- Refrigerating the dough is crucial for ease of handling and improves the cookie’s texture.
- Using a gluten-free all-purpose flour blend ensures the cookies remain tender and chewy.
- Pressing the gumdrops gently prevents them from melting too much during baking.
- For softer cookies, avoid overbaking; the centers should look slightly underbaked when removed from the oven.
- Store cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
