Although not a traditional holiday cookie, Snickerdoodles have long been a favorite of mine to bake once the ground becomes smothered with a heavy blanket of white snow. Every year I make these cookies (usually just once) and they are always a hit among the folks who are eating them.
Since shunning gluten last December, I hadn’t yet found the perfect opportunity to try my hand at a gf Snickerdoodle.
I giddily awoke to a snow shower producing a hefty amount of snow which was quickly covering up another hefty amount of snow that had fallen a few days ago. Now it seemed like the perfect weather for a Snickerdoodle.
And so it was. Using a combination of millet and sorghum flours, I’d have to say that they turned out pretty darn well.
Snickerdoodles ~ Vegan & Gluten Free
makes 22 cookies
Preheat oven to 375 °F.
Cream together margarine and sugar until smooth. Mix in prepared flaxseed meal, vanilla extract, cream of tartar, baking soda, and salt.
In separate bowl, combine sorghum flour, millet flour, potato starch and xanthan gum. Slowly combine flour mixture with sugar mixture and combine vigorously (or using an electric mixer set on med-low speed) until a stiff dough forms.
In another small bowl combine the 4 tbsp sugar with the 1 tbsp cinnamon.
Roll dough into 1 inch balls and the roll each dough-ball into the cinnamon sugar mixture.
Place two inches apart on ungreased cookie sheet and bake for 9 minutes.
Remove from oven, sprinkle with a touch more sugar, and let cool on cookie sheet for about 5 minutes.
Next, transfer the cookies to a wire rack and let cool at least 20 more minutes. If you try and mess with them too early on, they will most certainly break. :( I know how sad broken cookies make me feel, so don’t let this happen to you.
If you are very patient, they will firm up once they have properly cooled down. :)