Sensational Snickerdoodle Cookies


Enjoy life's cookies for everyoneThese cookies are a simple treat for anyone who loves ground cinnamon. My youngest prefers these cookies to anything chocolate.

  • Yield: 2 Dozen


  • 0.66 cup (135 g) superfine sugar
  • 0.33 cup (80 ml) vegetable oil
  • 2 teaspoons (10 ml) vanilla extract
  • ½ cup (60 g) Bob’s Red Mill tapioca flour
  • 1 cup (125 g) Bob’s Red Mill white rice flour
  • ½ teaspoon (2.3 g) cream of tartar
  • ½ teaspoon (2.3 g) baking powder
  • ¼ teaspoon (1.5 g) salt
  • 1 tablespoon (15 ml) rice milk, safe milk alternative, or water
  • ½ cup (100 g) raw sugar
  • 1 tablespoon (7 g) ground cinnamon
How to Make It
  1. Preheat oven to 350°F (180°C, or gas mark 4).
  2. In a food processor, add the sugar, oil, and vanilla and pulse a few times to partially combine ingredients. Add in the tapioca flour and the next 4 ingredients (through salt). Pulse dough while slowly adding in the rice milk.
  3. Process until smooth (about 40 seconds). Dough should look smooth but not firm. You should be able to pinch off a piece of dough and roll it into a soft ball without the dough sticking to your hands. If the dough appears watery, add in 1 tablespoon (8 g) powdered sugar at a time until dough reaches correct consistency. If dough is too dry, add 1 teaspoon (5 ml) of additional rice milk.
  4. Pinch off about 1 to 2 teaspoons (5 to 10 g) of dough at a time and roll into balls.
  5. Combine the sugar and cinnamon in a shallow bowl. Place a dough ball in the sugar mixture. With a spoon, sprinkle sugar mixture over the surface of the cookie.
  6. Place dough balls onto a baking sheet (about 10 per baking sheet). Flatten slightly. If desired, sprinkle more sugar mixture on top of each fl attened cookie
  7. Bake for 8 to 12 minutes or until cookies are golden brown around the edges. Remove with a spatula to a fl at surface or wire rack to cool completely

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