I’m so sad that I’ve made these probably 5 times now and have NEVER taken a picture of them?! Next time I make them I’ll take a picture. It’s funny because my husband considers snickerdoodles to be the worst of all cookies, but they’re my best friend’s favorite. So I’ve only ever made these in a gluten free version. But I do the same thing every time when I turn a cookie recipe into gluten free so I’ll write the normal recipe and then add what I do for gluten free changes.

When I made these this last time, I was making her some breadsticks also. I’ve heard SO many good things about Cup4Cup Gluten Free all purpose flour blend so I decided to try it. While it’s PERFECT for yeasted bread, it kinda sucks for cookies. The best gluten free flour for cookies is honestly Walmart’s Great Value. You can use it cup for cup in a recipe and it has a great flavor and texture. It feels and scoops the same. When I used the Cup4Cup blend, my dough almost became stretchy and was super hard to work with. It tasted good but I’m sticking to Great Value Gluten Free Flour for cookies.

INGREDIENTS

• 1/2 cup softened butter
• 1/2 cup brown sugar
• 1/4 cup + 2 tbsp white sugar
• 1 egg (add 1 extra egg if making gluten free)
• 1/2 tsp vanilla extract
• 1/2 tsp rum extract
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 cups flour (GF sub Great Value Gluten Free All Purpose Flour)
• Cinnamon Sugar

INSTRUCTIONS

1. Beat softened butter until slightly lightened in color. Add sugars to butter and beat until light and fluffy. Scrape the bowl.

2. Add egg and extracts and beat until combined.

3. Sift in salt, baking soda, and flour. Mix until fully combined. The dough should be thick and not stick to your fingers when touching it. Chill dough in the fridge for 1 hour.

4. Preheat oven to 400° while you prepare the cookie dough

5. Take the chilled dough and split it into 12 large cookies, roughly 2 ½ – 3 tbsp of dough per cookie. Roll dough into smooth balls and use the palm of your hand to flatten the ball into 2.5-inch circles.

6. Rolls circles in the cinnamon sugar mixture

7. Prepare 2 baking sheets with parchment paper or a silicone mat and stagger 6 cookies on each baking sheet.

8. Bake cookies at 400° for 10 minutes. They should still be pale but the edges set.

9. Allow cookies to cool on the baking sheet for 5-10 minutes and the bottoms of the cookies should become golden. Transfer to cooling rack

ENJOY!