Happy Thursday!
These 12 Weeks of Christmas Cookies have flown by! If you’ve missed any of the other weeks, be sure to check out the recipe page for all the other Christmas cookie ideas!
Today’s cookie is an old time favorite to many.
The light, buttery texture and sweet spice of the cinnamon gives these cookies a warmth that’s impossible to deny.
Sweet Cinnamon Snickerdoodles (24 palm-sized cookies)
- 3/4 cup + 2.5 Tbs brown rice flour
- 3 Tbs + 2 1/4 teaspoons potato starch
- 2 Tbs + 1/4 teaspoon tapioca flour
- 1 tsp cream of tartar
- 1/2 teaspoon baking soda
- 1/4 tsp xanthan gum
- 1/4 tsp salt
- 1 teaspoon cinnamon, plus 1 tsp. more for topping
- 1/4 cup + 1 Tbs almond flour
- 8 Tbs unsalted butter, room temperature
- 3/4 cup granulated sugar, plus 2 T more for topping
- 1 large egg
In a medium bowl, sift together brown rice flour, potato starch, tapioca flour, cream of tartar, baking soda, xanthan gum, salt, and 1 tsp cinnamon. Whisk in almond flour and set aside.
In a large bowl, beat butter and sugar on high until white and creamy, 2-3 minutes. Add egg and beat another 1-2 minutes. Reduce speed to slow and add flour mixture and mix until incorporated. Chill in covered bowl 1-2 hours.
Preheat oven to 400 degrees. Line baking sheet with parchment paper.
In a small bowl, combine remaining 2 T and 1 tsp cinnamon. Scoop dough and roll into small 1″ balls. Roll into sugar cinnamon and place on baking sheet 3″ apart. Bake 10 minutes or until tops of cookies begin to crack. Remove from heat and let cool on baking sheet 5 minutes. Transfer cookies to wire rack to cool completely.
Enjoy!
**What’s one cookie sure to be on your holiday baking list?
{ 5 comments… read them below or add one }
I am adding this to my holiday baking list! YUM :)
Delicious ! I ate a handful of these. Mmm
Yum! I need like a million bags of sugar and flour and sugar and butter and everything because I just need to bake everything!
These look delicious! I love a good snickerdoodle cookie.
Yes and YES! I love me some snickerdoodles!!!