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.



  1. David says:

    They are ridiculously good.

  2. KK says:

    Wow…these are soooooo good! We just made them and I ate 4 cookies as soon as they came out. I am just not much on sweets, but these were fantastic!

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