Gluten Free Snickerdoodles

The hustle and bustle is in full swing. My friend works at our local outdoor mall, The Gateway, and we were there last night. It was bursting at the seams. And with the snow we've had, there were people in their huge trucks parked up on top of snowbanks, made by plows, because it was the only place left to park. Wow. Christmas this year really snuck up on me. The woman in our favorite fabric store, as she was cutting some discounted fleece the boy was eyeing, that the world turns more quickly these days. I think she's probably right.

All the late nights at my job, even though it is dark outside at 5pm or at 9pm, and the bitter cold we've had, add to the speed at which the world is turning. We spend our days huddling in for warmth, trying to meet deadlines (that I seem to never meet), and scrambling after the latest gadget that will make our lives easier. Hrmmph.

I decided to make some cookies for the boy, now that I have a box of parchment paper. Parchment paper is perfect for baking gluten free cookies, because it helps keep them from sticking to the pan. A baking mat actually insulates them a little too much, making it difficult to brown them a little bit. The boy's favorite cookie is snickerdoodles. Little buttery balls covered with cinnamon and sugar. I had written them off as impossible with gluten free, but I'm feeling so much more confident in my own skin this Christmas. So, we have Christmas snickerdoodles. The boy will also have a real birthday cake this year (it's on Tuesday). Last year I was overwhelmed that he had one of the tree-shaped shortbread cookies with a tea light on top. This year - real cake :).

Snickerdoodles
Inspired by the booklet Gold Medal Holiday Cookies, and adapted by me.

1 1/2 cups sugar
2/3 cup shortening
1/3 cup butter
2 eggs
1 teaspoon vanilla
1 cup sorghum flour
1 cup tapioca starch
3/4 cup brown rice flour
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt

In a stand mixer, cream together the sugar, shortening and butter. It's important to use fats that are solid at room temperature, to help the structure of the cookies. Once they've been fully incorporated, add eggs and vanilla and mix. In a separate bowl, mix together the flours and dry ingredients. Whisk them together so that they will be consistent. With the mixer on, add small amounts of the flour mixture until all the wet and dry ingredients are combined. Yay! Then, you're all mixed up and ready to shape.

In a bowl, combine:

1/4 cup sugar
1 teaspoon cinnamon

Now, take a TEASPOON of dough (not more, or the cookies will be too big) and roll it into a ball with your fingers. Then, roll each ball in the cinnamon sugar mixture and place them on your cookie sheet lined with parchment paper. Although parchment is expensive, it's worth it. (Locally, Winco has by far the cheapest parchment paper.) When you have 8-12 cookies on your sheet, flatten them slightly with your hand. Bake them in a preheated 400 degree oven for anywhere from 4 minutes to 7 minutes. The key is to take them out of the oven when the middle is still a little soft and before they spread.

Let them cool on a wire rack, and take some time to share them with your family or your friends. They'll all like them - I promise!

Other cookies gluten free and fit for Christmas:
Blueberry Cups (Tuiles)
Cranberry Toffee Bars
Orange Bars!
Shortbread Cookies

I'll share my amazing brownie recipe with you soon.