Snickerdoodles (Gluten Free)

This recipe can be found on our bags of Arrowroot Starch.

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Votes: 17
Rating: 3.53
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Servings 48people
Prep Time 10minutes
Cook Time 12minutes
Submitted By Chelsea Lincoln from the Bob's Red Mill Kitchen
This recipe can be found on our bags of Arrowroot Starch.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 17
Rating: 3.53
You:
Rate this recipe!
Servings 48people
Prep Time 10minutes
Cook Time 12minutes
Submitted By Chelsea Lincoln from the Bob's Red Mill Kitchen
This recipe can be found on our bags of Arrowroot Starch.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the butter and sugar. Beat in eggs and vanilla.
  3. In a separate bowl, combine sorghum flour, tapioca flour, arrowroot starch, cream of tartar, baking soda, salt and xanthan gum.
  4. Pour the dry ingredients into the wet and beat until well mixed.
  5. Roll into balls about the size of a large walnut. Combine the sugar and cinnamon and roll each cookie dough ball in the mixture.
  6. Place on prepared cookie sheet. Bake at 375°F for 10 – 12 minutes.



    Makes 48 servings.
Products Used in this Recipe
Recipe Comments

2 thoughts on “Snickerdoodles (Gluten Free)

    1. recipe specialist

      Hi Rita,
      You can omit the baking soda and cream of tartar and use equal amounts of baking powder.

      Reply

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