Thursday, August 23, 2012


Today we are coming home from Catalina. 3 days of Rest and Relaxation was just what I needed. Time to stock our house back up with food and feed the troops! I am refreshed and ready to go! Snickerdoodles are my favorite cookie, and I figured it was a good place to start.

Gluten Free Snickerdoodles
adapted from The Brown Eyed Baker

2 cups 
 Maninis Multipurpose gluten free flour 
2 teaspoons cream of tartar
1 teaspoon baking soda
1 cup butter
1½ cups sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons sugar
1 tablespoon cinnamon

Preheat oven to 350°F. Line baking sheets with parchment paper.
Whisk together the flour, cream of tartar, and baking soda in a medium bowl. Set aside.
Cream together the butter and sugar until light and fluffy with a hand mixer or a kitchenaid. 

Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
Gradually blend in the flour mixture, beating on low speed just until the flour is blended.
Mix together the sugar and cinnamon in a small bowl.
Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.
Place on prepared baking stone 2 inches apart and bake for 10 minutes.
Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack.  

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  1. This is Patrick's most favorite cookie, he loves them. Yours look lovely!

  2. Great cookies, however you should mention that if you use any other kind of gf flour (store bought or mixed at home) that you need to check to see if there is xanthan gum in cookies spread all over and wouldn't hold together after baking. I'm pretty new to the GF lifestyle so I never even thought to check. Still tasted good though lol.

  3. Thanks Karen. I will mention that. All gluten-free flour is not created equal that is why I always state which flour I used for the recipe.


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