Gluten-Free Snickerdoodles
By Joe
Source: Serious Eats — Ideas in Food, Gluten-Free Snickerdoodles.
A gluten-free snickerdoodles recipe for 36 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Position the racks in the upper plus lower thirds of the oven plus heat oven to 200°C. Line two baking sheets with baking paper.
- 2
Mix. Set sugar, butter, eggs, plus vanilla in bowl of stand mixer fitted using paddle attachment (or use a hand mixer) plus blend on low till well blended. Beat together flour, baking powder, plus salt in bowl and mix into butter mixture.
- 3
Work the dough. Blend sugar and cinnamon for rolling in a little bowl. Use a 3/4-ounce scoop in order to portion dough in generous 1 1/2-tablespoon balls, roll every one in cinnamon sugar, plus lay out on the ready pans, leaving 5 cm between them.
- 4
Cool. Cook for 10 minutes, rotating pans halfway through, or till only just set plus turning amber brown round the edges. Let cookies cool for 10 minutes upon the pans, next move to a rack and leave till cold.
- 5
Finish. This snickerdoodles can be kept in an airtight container for upwards to 1 week.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
9.7 g per serving
19.4 % of the 50 g daily maximum · 38.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
Approximate: an ingredient line looks mis-read ("(4"); an ingredient line looks mis-read (") fine sea salt"). No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 127 kcal |
| Protein | 1.5 g |
| Carbohydrate | 18.2 g |
| of which sugars | 9.8 g |
| of which free sugars | 9.7 g |
| Fat | 5.4 g |
| of which saturates | 3.3 g |
| Fibre | 0.4 g |
| Salt | 0.28 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
