Rippled, Chewy Gluten-Free Snickerdoodles
These delicious gluten-free snickerdoodles have the chewiest center and buttery, rippled edges. Extra vanilla, a touch of cream of tartar, and a roll in cinnamon gives them incredible flavor to match the melt-in-your mouth texture. These cookies are anything but boring!
Yield: 14 cookies
Ingredients
- 280 grams Bob's Red Mill Gluten-Free 1-1 All Purpose Flour in the blue bag
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon fine salt + extra pinch
- 14 tablespoons unsalted butter, room temperature
- 280 grams granulated sugar
- 1 egg, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2 ounces good quality white chocolate, finely chopped (from a bar, not chips*)
- ground cinnamon for rolling
Equipment
Instructions
- Cream butter for 1 minute, then add sugar; cream for at least 2 more more minutes, until light in color and fluffy. Scrape down sides during mixing as needed.
- Add egg and vanilla, and mix for 30 seconds to combine, scraping down sides.
- In a bowl, combine gluten-free flour, baking powder, baking soda, cream of tartar, salt. Whisk to combine.
- Add dry mixture in two increments to the wet ingredients, with stand mixer on speed 2, low. Turn up to speed 3 for 30 to 45 seconds to fully combine, so no flour streaks are left. Stir in white chocolate. Refrigerate dough for 1 hour (or overnight) to allow dough to rest and absorb liquids.
- When ready to bake, preheat oven to 375 degrees F. Scoop dough into dough balls about 2 tablespoons big; they should be 60 grams each. Roll in cinnamon. Place 5 dough balls on a parchment lined baking sheet with lots of room in between.
- Bake for 9 minutes, then use pan-banging technique; lift one corner of the cookie sheet and let drop onto rack. Then do the same thing to one other corner. Let cookies bake for another 1 1/2 to 2 minutes (you'll see their centers will puff up), repeat the banging. Let cookies bake for another 1 minute, repeat the banging. They'll bake a total of 12 to 13 minutes; you want them to be set in the middle but slightly underbaked when you pull them out of oven to ensure chewiness. Remove cookies from oven and let cool for 6-7 minutes before transferring to wire rack to finish cooling.
Notes
* Adapted from Sarah Kieffer's Pan-banging Snickerdoodles recipe in her 100 Cookies cookbook.