Christmas Snickerdoodle Cookies
I made these gluten free cookies recently with my daughter. They are super easy to make, a little bit messy which all kids love, and this recipe makes lots! Oh and they taste delicious - like little fluffy clouds of sweetness. Bake these at Christmas time, pop them into an air-tight jar and tie with a ribbon and a tag and you have the perfect little Christmas gift.
For all of you who aren't gluten free - these cookies really don't taste gluten free. A lot of GF baking can be dry, but these are scrummy, soft and squishy.
Gluten Free Snickerdoodles (American cookies)
375g GF plain flour
1tsp cream of tartar
1tsp xanthan gum
¼ tsp bicarbonate of soda
½ tsp salt
225g unsalted butter (room temperature)
275g caster sugar
1½ tsp vanilla essence
2tsp caster sugar
2tbsp demerara sugar
1tsp ground cinnamon (optional for a Christmas flavour)
Pre-heat oven to 190°C (375°F), Gas 5.
Line two baking trays with greaseproof paper.
Combine the dry ingredients: flour, salt, bicarbonate of soda, cream of tartar and xanthan gum in a bowl.
In a separate bowl cream the butter and sugar until pale and fluffy. Add the vanilla essence, eggs and milk and combine thoroughly. Then gently fold in the dry ingredients and combine using a large metal spoon to make a soft dough.
Mix the sugars (and spice) for the topping in a small bowl. Using a teaspoon, drop a spoonful of cookie dough into the topping mix and roll in the topping. The mixture is sticky, so use two teaspoons to help you roll the mixture around.
Gently lift out and place on the baking tray. These shouldn't be rolled into perfect rounds or flattened. Leave the mixture as little domes. Continue until all mixture is used up.
Bake cookies for 12-15 minutes, until puffed and golden.
Leave on the baking trays for a couple of minutes before transferring on to a wire rack.
Obviously, it's always best to eat cookies straight from the oven, but you can store them for a couple of days in an air-tight container to enjoy later.
The cookie mixture is very sticky. To help with the rolling in the topping, spray your fingers with oil as this helps to stop the mixture from sticking.
If you like a more squishy centre to your cookies, take them out of the over a couple of minutes before.