Low Iodine Gluten Free Snickerdoodle Cookies

Total time1 hr 14 min

Prep time20 min

Cook time24 min

4.5

(29)

Low Iodine Gluten Free Snickerdoodle Cookies

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Ingredients

24 servings

For the dough

2 ¼ cups gluten free flour blend
1 ½ tsp cream of tartar
1 tsp baking soda
½ tsp xanthan gum (omit if your flour blend already contains it)
¼ tsp salt
1 cup (2 sticks) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 ½ cups granulated sugar
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 tsp vanilla extract

For the cinnamon sugar

3 tbsp granulated sugar
1 ½ tsp ground cinnamon

Instructions

1
Whisk together the gluten free flour blend, cream of tartar, baking soda, xanthan gum (if using), and salt in a medium bowl until evenly combined. Set aside.
2
Beat the softened butter and 1 1/2 cups granulated sugar in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.

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