This gluten free snickerdoodle recipe creates the perfect texture in a cookie – crunchy on the outside and chewy inside!
1 1/2 cups cane sugar
1/2 cup vegan butter
1 teaspoon vanilla extract
2 eggs (or vegan eggs of choice)
2 1/4 cups Bob’s Red Mill Gluten Free 1-to-1 flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
2 Tablespoons sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Preheat oven to 400º and line a baking sheet with parchment paper.
In a large bowl, combine 1 1/2 cups of sugar and vegan butter. Using a hand mixer, beat until light and fluffy. Add vanilla and eggs and mix until well-combined. Add flour, cream of tartar, baking soda, and salt and mix again. The batter should be firm and sticky.
In a small bowl, combine 2 Tablespoons sugar, cinnamon, and nutmeg. Mix together using a fork.
Scoop out the dough and use your hands to roll into 1-inch balls. Give each ball a roll in the sugar-cinnamon-nutmeg mixture to lightly coat. Place onto the parchment-lined cookie sheet about 2 inches apart.
Bake 12-14 minutes, until lightly golden brown. *see notes*
We were baking these cookies in Colorado Springs, where the altitude is about 6,000 feet. This meant a slightly longer baking time for our cookies than average. I would recommend checking at 8 and 10 minutes for that golden brown color.