Easy  Snickerdoodles 



- Coconut oil - Light Brown Sugar - Eggs - Cream of Tartar - Gluten-free AP flour - Salt - Baking Soda - Ground cinnamon - Vanilla

Step 1:  Preheat the oven and line two large baking sheets with Silpat or parchment paper.

Step 2:  Whisk well to combine GF flour, cream of tartar, baking soda, and salt

Step 3:  Whisk the sugar and coconut oil together until you get a light and creamy mixture. 

Step 4:  Add the beaten egg and vanilla and whisk to get a smooth liquid mixture.

Step 5:  Add dry ingredients to wet ingredients and whisk well until a soft dough is formed. Let dough chill for five minutes in freezer.

Step 6:  Scoop out one teaspoon of dough and roll into balls about one and a half inch. Place on plate and chill in freezer.

Step 7:  Mix light brown sugar and cinnamon together completely in a shallow bowl.

Step 8:  Roll snickerdoodle balls in cinnamon-sugar mixture until coated all over. Place on plate and chill in fridge.

Step 9:  Place balls on sheets at least three inches apart. Bake until edges are golden; rotating sheets halfway through.

Step 10:  Cool for at least two minutes on sheets before moving them to cooling racks.


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