Watching my husband try a snickerdoodle cookie, an image flashed in my head of body slamming him to the ground, stealing the cookie, and racing away. It was not the last cookie, there were at least a dozen left, but these cookies are so good that a dozen is not enough for me.
Good cookies can make a person do strange things.
And these cookies are good.
They are the essence of the perfect snickerdoodle cookie: slight crisp as you bite, soft chewy texture on the inside, and covered with cinnamon-sugar and nostalgia.
Snickerdoodles
Prep time
Cook time
Total time
Author: Recreating Happiness
Yields/Serves: 24
Ingredients
- ⅓ cup potato starch
- ½ cup millet flour
- ¼ cup white rice flour
- ¼ cup finely ground almond flour
- ¼ teaspoon xanthan gum
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup butter, room temperature
- ¾ cup granulated sugar
- 1 large egg
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350 degrees. Cover cookie sheet with parchment paper and place in fridge to chill.
- Combine potato starch, millet flour, white rice flour, almond flour, xanthan gum, cream of tartar, baking soda, and salt in a small bowl. Set aside.
- In mixing bowl cream butter and ¾ cup sugar. Beat in egg. On low speed mix in flour mixture until well combined. Place dough in fridge for at least 20 minutes (this makes them much easier to work with!).
- Meanwhile combine remaining sugar and cinnamon.
- Scoop 1-inch dough balls and lightly roll into a ball with your hands (if the dough is too sticky, chill for another 10 minutes). Drop into cinnamon sugar mixture and shake gently until covered.
- Place on cookie sheet 2-inches apart. Flatten just lightly with the palm of your hand. Bake 10 minutes. Let cool on cookie sheet 1 minute then cool completely on wire racks.
Chris says
I wanted to try a recipe for Snickerdoodles with millet flour. This one sounded good, but even as I read it, I thought, ‘not enough zanthum gum’. Since I have a pretty strict rule about trying recipes as written the first time, I tried it exactly as written. No real surprise, unfortunately, they spread all over the pan. I might try again, but will increase the zanthum…
Rachel from Recreating Happiness says
Definitely do not increase the xanthan gum. It’s almost completely unnecessary in cookie recipes. It’s there to keep the cookie together and prevent it from becoming a crumbling mess after it’s cooked. More than likely the butter you used was too soft. That’s the most common reason that cookies spread too much while baking. Other issues can be a kitchen that’s too warm, using a cookie sheet greased with butter, or over creaming the butter & sugar. Here’s a great article that I’ve referred back to over the years: http://www.davidlebovitz.com/2006/12/why-do-cookies-spread/
Also, while these cookies shouldn’t be spreading all over your pan, they are designed to be a thin cookie. That’s just my personal preference when it comes to snickerdoodles and I think the pictures show quite well just how thin they are.
I hope that helps some and you give them another try!