Snicker-doodle Cookies

A small stack of three cookies next to a glass of milk.

Comforting cinnamon and sugar dusted cookies fill the craving for childhood nostalgia. 


Units Scale
  • 1/2 cup Butter (Softened)
  • 1/2 cup Brown Sugar
  • 1/2 cup White Sugar
  • 2 Eggs
  • 1 1/2 cups Bob's red mill gluten free 1 to 1 flour blend
  • 1/2 cup Cornstarch
  • 1 tsp Baking powder
  • 1/2 cup White Sugar
  • 1 TBS Cinnamon


  1. In a stand mixer cream together the butter, brown sugar, and white sugar. Once this is combined then add in the egg and mix.
  2. In a separate bowl combine the flour, cornstarch, and baking powder. 
  3. Set the mixer to low and slowly add the dry ingredients to the wet.
  4. Dump the dough out onto a cling wrapped lined surface and carefully shape into a log that's about 2 inch tall. Cover with the cling wrap and chill for  30 minutes or overnight.
  5. Preheat the oven to 350F
  6. Combine the sugar and the cinnamon and  place into a shaker (or set aside).
  7. Removed the chilled dough. Cut into 1/2 inch slices and place on a greased cookie sheet. Sprinkle liberally with cinnamon and sugar.
  8. Bake for 12-15 minutes until the cookies have set. Remove from the oven and cool slightly before attempting to move them to a cooling rack.  
  9. Serve once cool to handle.


Keywords: Cookies, Gluten free