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Snickerdoodle cookies are very similar to sugar cookies, but there are a few differences. Snickerdoodle cookies are rolled in cinnamon and white sugar. Traditional sugar cookies are only sprinkled or rolled in white sugar, not cinnamon. Snickerdoodle cookie recipes also use cream of tartar. This is what gives snickerdoodles its unique flavor. Sugar cookie recipes do not use cream of tartar.
The texture of a snickerdoodle should be soft, yet crispy. Snickerdoodles are best when they are soft and chewy on the inside, and crispy on the outside. To achieve this soft, yet crispy texture make sure you use softened butter or shortening in your recipe.
Snickerdoodle cookie recipes call for cream of tartar. Cream of tartar is used in baking recipes to stabilize whipped egg whites. It also activates the baking soda in your recipe and prevents sugar from crystallizing. If you don’t have cream of tartar on hand you can make these simple substitutions. You can substitute 2 teaspoons of baking powder in your recipe, and eliminate the cream of tartar and baking soda. Lemon juice is also a great substitute. Use an equal amount of lemon juice for the cream of tartar in your recipe. You may also use white vinegar as a substitute, using an equal amount for the cream of tartar. Just keep in mind white vinegar may alter the taste of your recipe, especially in cakes. Also, remember your snickerdoodles may taste different with a substitution because the cream of tartar gives these cookies their classic flavor.
For these gluten-free snickerdoodles and all my gluten-free Christmas cookie recipes, I use my own simple, gluten-free flour blend. If you choose to buy your own gluten-free flour blend, there are several I recommend. Bob’s Red Mill Gluten-Free 1-1 Baking Flour, King Arthur Gluten-Free All-Purpose Flour, and Krusteaz Gluten-Free All-Purpose Flour are all good blends (paid Amazon links). Just remember if these blends contain xanthan gum (paid Amazon link), then you can omit it from the recipe. If your blend does not contain xanthan gum, then add it as indicated in the recipe.
When working with gluten-free flour, the texture of cookies and desserts can be tricky. Sometimes gluten-free cookies and gluten-free treats can become crumbly. To prevent this, scoop your dough out into smaller portions. So if your recipe says to scoop out 1 tablespoon portions, then use 1/2 tablespoon or 1 teaspoon instead. Another way to keep your gluten-free cookies from crumbling is to shape your portioned dough into perfectly rounded circles. This helps your cookies hold together better.
Sometimes your gluten-free cookie dough can be too thin causing the cookies to spread too much when baking. If this happens, add more flour to the remaining dough. I recommend adding about 1 -2 tablespoons at a time. This will thicken up your dough, and hold your cookies together while baking.
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Blessings, Laura xo
My hope is you will come to enjoy cooking. Here are some of my favorite tools that will make your time in the kitchen more fun (paid Amazon links).
Here’s a link to the Thrive Market Blog with a free recipe for Sugar cookies and Holiday tips. Check it out.
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