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Gluten-Free Snickerdoodle Cookies

My doctor told me that if I wanted to stop the constant stomach-ache and bloating, I would need to stop eating dairy and gluten.  I have been working on this for the last few months, and I have seen a difference.

Shopping for gluten-free/dairy free products is expensive and not always very tasty.  I decided to experiment with some of my time-tested recipes and see if I could make them gluten-free.  Here is one of my first and tasty tries. 

I love Snickerdoodle cookies. In the past, I used the recipe I found on the Betty Crocker website.  This gluten-free recipe for Snickerdoodles is a version of that Betty Crocker recipe. They are tasty, and they would make a great treat to bring to parties.  No one needs to know that these cookies are gluten-free. They are so good!

Ingredients:

1 1/2 cups sugar

1/2 cup butter

1/2 cup shortening

2 large eggs

2 3/4 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup sugar

2 teaspoons ground cinnamon

 

Directions:

 

1. Heat oven to 400ºF.

2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in Gluten Free Flour, cream of tartar, baking soda and salt.

3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

 

Makes 3 dozen cookies

Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
 
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