Roben Ryberg's Snickerdoodles, GF
Nicole Wang
WildFlours Christmas Cookie Exchange: Recipe provide from Roben Ryberg’s “The Gluten-Free Baker” by Aimee Best
ingredients
- 1/2 cup shortening (or coconut oil)
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla flavoring
- 1/2 cup potato starch
- 3/4 cup plus 2 Tbls cornstarch
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp salt
- 2 Tbls water
- Cinnamon-Sugar Mixture:
- 2 Tbls sugar mixed with
- 1/2 tsp cinnamon
directions
- 1
1. Preheat oven to 350 degrees.
- 2
2. In large bowl, cream together shortening and sugar. Add egg and vanilla flavoring. Mix well.
- 3
3. In separate bowl, mix potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt. Add to shortening mixture with 2 Tbls water. Mix well to eliminate any lumps in the dough. Dough will be sticky.
- 4
4. Lightly oil hands or spray them with nonstick spray to better handle dough. Shape into small balls, using a slightly-rounded teaspoon of dough for each cookie. Roll in sugar/cinnamon mixture.
- 5
5. Place on lightly greased baking sheet (**Use parchment paper - they stick really badly otherwise) and press each ball to even thickness of about 1/3 inch.
- 6
6. Bake for 10-12 minutes. A single cookie should be removed at the shortest-baking time to test for doneness. Browning is not a good indicator for these cookies.
notes
Aimee said you don't have to flatten the cookies when placing them on the cookie sheet to bake. They flattened naturally while in the oven for her.
Source: Aimee Best/Roben Ryberg
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