Gluten Free Chocolate Snickerdoodles
Do you love snickerdoodle cookies as much as I do? How about trying gluten free chocolate snickerdoodles?? Chocolate cookie dough is rolled in a cinnamon sugar mixture and baked to soft perfection!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 40 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp plus 1½ cups (300 g) granulated sugar, divided
- 2 tsp ground cinnamon
- 2 cups (280 g) Kim's gluten free flour blend
- ½ cup (50 g) unsweetened cocoa powder
- 2 tsp baking powder
- ¼ tsp fine sea salt
- 1 cup (226 g) butter, at room temperature
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ⅛ tsp cayenne pepper, optional
Instructions
- 1
In a small bowl, mix together the 2 tbsp sugar and the cinnamon. Set aside.
- 2
In a medium bowl, sift together the flour, cocoa powder, baking powder, salt, and cayenne pepper, if using. Set this aside.
- 3
In a large bowl with a handheld mixer, or in the bowl of a stand mixer, beat the butter and sugar on medium speed for 3 to 5 minutes, until pale and fluffy. Scrape down the sides of the bowl.
- 4
On low speed, beat in the eggs and vanilla until well incorporated. Carefully add the flour mixture, pulsing on and off to avoid a cloud of chocolate flour, until just combined.
- 5
Cover the bowl with plastic wrap and refrigerate for 2 hours.
- 6
Preheat oven to 350° F.
- 7
Shape the dough into one-inch rounds and roll them in the cinnamon sugar mixture. Place on baking sheets lined with parchment paper, spacing about 2 inches apart.
- 8
Bake the cookies until the edges are set and the cookies are puffed, about 10-12 minutes. If desired, sprinkle with a little additional cinnamon sugar immediately upon removing from the oven.
- 9
Cool the cookies on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
- 10
The cookies will keep in an airtight container at room temperature for up to 3 days.