Ingredients
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1½ cups (195 g) Pastry Flour
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½ teaspoon Xanthan Gum
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2 teaspoons Baking Powder
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¼ teaspoon Salt
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¼ teaspoon ground Cinnamon
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¼ cup (36 g) organic light Brown Sugar
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8 tablespoons Shortening
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½ cup (110 g) organic Cane Sugar
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1 teaspoon Vanilla Extract
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2 tablespoons Apple Cider Vinegar
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3 tablespoons Cinnamon Sugar
Directions
Snickerdoodles may be the easiest cookies on the planet to make, and yet they can be finicky. The trick is to start with a fluffy batter by creaming together the shortening and a crystal form of sugar. The result is a sugary coated cookie with just the right amount of crunch. Yes, the sugar is essential!
Steps
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1
Done
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Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper. |
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2
Done
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Combine the flour, xanthan gum, baking powder, salt, cinnamon, and brown sugar in a medium bowl. |
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3
Done
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In a separate large bowl, cream together the shortening and cane sugar using a mixer on medium speed for 5 minutes, scraping down the sides of the bowl as needed. The mixture will be light and fluffy. |
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4
Done
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Add the vanilla and vinegar and mix for 30 seconds. Add in the dry ingredients and blend on medium speed, about 2 minutes, until the dough clusters in the center of the mixing bowl. |
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5
Done
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Use your hands to shape the dough into balls about 1¼ inches (3 cm) round. |
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6
Done
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Place the cinnamon sugar in a small shallow bowl. Roll the cookies in the sugar to coat them on all sides. Place the cookies on the baking sheets with space in between and flatten them just slightly. |
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7
Done
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Bake each sheet of cookies separately, in the center of the oven, for 10 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Store them in an airtight container at room temperature for up to 3 days. |
