Gluten-FREE SNICKERDOODLE Cookies

Alright.  ALL  Y'ALL  NEED  TO  TAKE  NOTE:

If I have something here 

("here" meaning ANY recipe I have on this blog) 

that you think you can skip...

You CAN'T.

Don't SKIP.

(I'm mostly talking to the Handsome Bret Sr. who thinks my micro-managing is crap.  It's not.  ...and sometimes I cannot explain my "WHY" when I tell you to do something that may seem weird - you do it ANYWAY.)   

:0)   LOVE  YOU!

HAVE  FAITH!!!   These recipes have been tried and re-tried - notes have been taken until the paper form of the original has to be translated to anyone reading it that isn't ME!  Hence - this food blog, ie: Recipe Book online.  The interpretations are laid out for all to see.  You're welcome.

(A recipe for your recipe:)

GLUTEN-FREE  FLOUR  MIX:

3 cups Bob's Red Mill -  RICE FLOUR
1 1/2 cups Bob's Red Mill -  TAPIOCA FLOUR
3/4 cup Bob's Red Mill -  POTATO STARCH  (OR SUBSTITUE WITH CORN STARCH)

1 heaping Tablespoon Bob's Red Mill -  XANTHAN GUM

1/2 Tablespoon sea salt 

Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)

Gluten-FREE    SNICKERDOODLES

Mix thoroughly:

1 cup LouAnn Coconut oil (refined coconut oil - which means no coconut flavor)

1 1/2 cups sugar

2 eggs

Mix and then add to the above:

3 and 1/2  AND  UP  TO  4  cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

In a stand mixer - beat your sugar and coconut oil on HIGH for 8 minutes.

ADD your 2 eggs to the sugar and coconut oil mixture.

ADD your dry ingredient mixture - 1/2 of it at a time and combining well.

Once dough is mixed evenly with all the dry ingredients - let stand for 10 minutes.

(When baking with anything with a Gluten-FREE flour - let your mixture rest for 10 minutes before deciding to add any additional flour.)

Mix in a small or medium bowl 1/2 cup sugar and 1 teaspoon cinnamon.  

Using a large cookie scoop - make cookie dough balls slightly larger than a walnut and roll in your sugar and cinnamon mixture.

Place 2 inches apart on a cookie sheet with parchment paper.  

Bake at 375 for 11-14 minutes or until BARELY golden brown.

Click Link FOR:    Mama Jo's Recipe Blog TABLE OF CONTENTS  

SNICKERDOODLES

(USING  AN   ALL-Pourpose  FLOUR)

Mix thoroughly:

1 cup shortening

1 1/2 cups sugar

2 eggs

Mix and then add to the above:

3 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

Once dough is mixed evenly with all the dry ingredients combined and added, roll dough into balls the size of a large walnuts.  

Mix in 1/2 cup sugar and 1 teaspoon cinnamon.  

Place 2 inches apart.  

Bake on an un-greased cookie sheet at 375 for 8 minutes or until BARELY golden brown.