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.

Ingredients:

• 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.

Enjoy!

This entry was posted on Friday, December 4th, 2009 at 10:03 am and is filed under baking, recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.