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Home » Recipes » Snickerdoodles (from shortbread cookie mix)
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Snickerdoodles (from shortbread cookie mix)

Contributed by: Carol Fenster

These cookies give the Gluten Free Shortbread Cookie Mix a hightened taste.

  • 21 oz (4 cups) GF Shortbread Cookie Mix
  • 1 1/2 sticks unsalted Butter, cut into 8 pieces (3/4 cups)
  • 1 large Egg Yolk
  • 2 Tb Water
  • 3 Tb Granulated Sugar
  • 1/4 tsp ground Cinnamon

Directions

Preheat oven to 375°F. Line 15x10-inch baking sheet (not nonstick) with parchment paper.
In a clean, empty spice jar with a plastic perforated top, shake together sugar and cinnamon until well blended.
Prepare cookie dough as directed, cut into 2-inch shapes, and place on prepared baking sheet. Lightly sprinkle tops of cookies with cinnamon-sugar mixture.
Bake on middle rack of oven for 12 - 15 minutes, or until cookies just start to brown around edges. Cool cookies on wire rack for 10 minutes, then remove from baking sheet to cool completely. Repeat with remaining half of dough, bringing baking sheet to room temperature first.  Makes 36 cookies.
Snickerdoodles (from shortbread cookie mix)

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Products Used in this Recipe

GF Shortbread Cookie Mix
 Gluten Free
GF Shortbread Cookie Mix
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Nutritional Information

Serving Size: 1 Cookie Amount Per
Serving 		% Daily
Value
Calories 100  
Calories from Fat 35  
Total Fat 4g 6%
Saturated Fat 3g 15%
Trans Fat g %
Cholesterol 15mg 5%
Sodium 35mg 1%
Potassium g %
Total Carbohydrate 15g 5%
Dietary Fiber g %
Sugars 5g 0%
Protein 1g 2%
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.