Gluten-Free Snickerdoodles
Ingredients
- 2-1/2 cups Gluten-Free Flour Mix
- 1 teaspoon Fleischmann's® Baking Powder
- 1/4 teaspoon salt
- 1-1/4 cups sugar
- 10 tablespoons butter OR margarine, softened
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon Crown® Lily White® Corn Syrup
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
PRODUCTS
Instructions
- Combine flour mix, baking powder, and salt in a bowl and set aside.
- Combine sugar and butter in the bowl of a stand mixer and blend until smooth. Add egg, vanilla and corn syrup and continue mixing until well blended. Add dry ingredients and mix on low speed for 1 to 2 minutes or until dough forms. Transfer dough onto plastic film, flatten into a disc, wrap tightly and refrigerate for 1 hour or until very firm.
- Preheat oven to 375?F.
- Roll dough into 1-1/4-inch balls. Mix together 1/4 cup sugar and cinnamon, stir to blend and roll dough balls in cinnamon-sugar mixture. Arrange 2-inches apart on an ungreased baking sheet. Flatten slightly to 1/2-inch thickness (If dough becomes too soft, refrigerate for an additional 10 minutes prior to baking).
- Bake for 8 to 10 minutes or until cooked in center. Remove from oven and cool on baking sheet. Store in an airtight container for up to one week.
[um_bookmarks_button]
