Snickerdoodle Cookies Recipe by Bella Gluten-Free

Snickerdoodle Cookies Recipe by Bella Gluten-Free

Fresh, hot cookies are a great dessert offering for the holidays. I like to make a batch and freeze it in 1 1/2" long rolls wrapped in parchment then plastic wrap. Then when I need a fresh baked dessert, I simple slice and bake. Makes 24-36 cookies.

Servings: Makes 3 doz

Prep: 15 mins

Total: 15 mins

  • Ingredients
  • Directions
  • 1 cup (2 sticks) butter or butter alternative
  • 1 3/4 cup sugar, (I like to use evaporated cane juice)
  • 2 eggs or egg alternative (see package for substitution)
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 cups Bella Gluten-Free All Purpose Baking Mix
  • 1 tsp baking powder
  • 1/4 cup cinnamon sugar mixture
  • Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or lightly grease.
  • In a small pan, add 3 TBL sugar to 2 tsp cinnamon. Set aside.
  • In a large bowl, mix butter and sugar for until soft and blended. Add eggs, extracts and stir until combined. Add Bella Gluten-Free All Purpose Baking Mix and baking powder and mix until well incorporated.
  • Roll dough into balls (desired size) and dip into cinnamon sugar mixture. Place on cookie sheet and bake for 12 minutes. Let set up on cookie tray for 5 minutes before removing.
All Purpose Gluten-Free Baking Mix - bellaglutenfree


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