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Gluten-Free Snickerdoodles

  • Intermediate
  • 2-1/2 dozen cookies
  • 1 hr 15 min
Baking Success Or Baking Mess


2-1/2 cups Gluten-Free Flour Mix
1 teaspoon Fleischmann's® Baking Powder
1/4 teaspoon salt
1-1/4 cups sugar
10 tablespoons butter OR margarine, softened
1 egg
1 teaspoon pure vanilla extract
1 tablespoon Crown® Lily White® Corn Syrup
1/4 cup sugar
2 teaspoons ground cinnamon


Combine flour mix, baking powder, and salt in a bowl and set aside.

Combine sugar and butter in the bowl of a stand mixer and blend until smooth. Add egg, vanilla and corn syrup and continue mixing until well blended. Add dry ingredients and mix on low speed for 1 to 2 minutes or until dough forms. Transfer dough onto plastic film, flatten into a disc, wrap tightly and refrigerate for 1 hour or until very firm.

Preheat oven to 375˚F.

Roll dough into 1-1/4-inch balls. Mix together 1/4 cup sugar and cinnamon, stir to blend and roll dough balls in cinnamon-sugar mixture. Arrange 2-inches apart on an ungreased baking sheet. Flatten slightly to 1/2-inch thickness (If dough becomes too soft, refrigerate for an additional 10 minutes prior to baking).

Bake for 8 to 10 minutes or until cooked in center. Remove from oven and cool on baking sheet. Store in an airtight container for up to one week.

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