Easy Snickerdoodle Cookies
My friend, Kelly, threw this recipe together one afternoon for her toddler who is gluten intolerant. Kelly sent it to me and I made them the next day. So easy and even my gluten-eating friends said they taste like real snickerdoodles. Pamela’s Baking Mix is a great item to have in your cabinet for days like this, when you don’t feel like creating your own flour mix.
- 1 stick butter, softened
- 1/2 c sugar
- 1 egg
- 1 1/4 cup Pamela’s Baking Mix
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- Additional cinnamon and sugar for dipping dough
Mix butter and sugar in a mixing bowl until blended. Add egg and mix. Add dry ingredients and mix. Refrigerate dough for 10 minutes.
Make a cinnamon-sugar (1/4 part cinnamon to 1 part sugar) mixture in a bowl. Make your dough into round balls and dip the dough-balls in to the cinnamon-sugar mixture before placing on baking sheet.
Bake at 375 for about 8 minutes. Mine were perfectly fluffy, yet crispy at the edges.
This is a great recipe if you need to make a large batch of cookies and they travel well because you don’t have to worry about melting chocolate. Definitely satisfies my sweet tooth.