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Gluten Free and Einkorn Snickerdoodles

Gluten Free and Einkorn Snickerdoodles

ek_snickerdoodle_cookies2-15We’ve decided to add Snickerdoodles to this year’s list of our favorite Christmas cookies. This is a very straightforward cookie, but we thought we’d go through some dos and don’ts to ensure the best results.

  • Do respect the times indicated for each step of creaming the butter, sugar, and eggs.
  • Do look carefully at the recipe based on the flour you are using because they are different for einkorn and gluten free.
  • Do refrigerate the cookie dough as indicated. They will hold their shape better and be softer because colder cookies spread slower and the cooking time is based on the colder dough.
  • Do follow the cooking time even if the dough seems very soft because they will firm up when cooled.
  • Don’t eat the cookies until they are completely cooled, especially the gluten free cookies, because they are still cooking while they are cooling.

ek_snickerdoodle_cookies-8Einkorn Snickerdoodles

Makes about 21 cookies

Ingredients:

  • 2 cups (240 g) All Purpose Einkorn Flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150 g) sugar
  • 1½ teaspoons cinnamon
  • 8 tablespoons (113g) unsalted butter, at room temperature
  • ¼ cup (55 g) packed dark brown sugar
  • 2 large eggs, 1 separated
  • ½ teaspoon vanilla extract

Instructions: 

  1. Preheat the oven to 375°F. Line a cookie sheet with parchment paper.
  2. In a medium bowl, stir together the flour, baking soda, and salt.
  3. In a small bowl, combine 2 tablespoons (25 g) of the sugar with the cinnamon.
  4. Use a standing mixer fitted with a paddle attachment, cream the butter, the remaining ½ cup plus 2 tablespoons (125 g) of sugar, and the brown sugar for 2 minutes, scraping the sides as you go. Add the egg, separated egg yolk, and the vanilla. Beat on medium-low for 1 to 2 minutes until combined. Add flour mixture and beat on medium-low speed until the flour is incorporated. Refrigerate for 30 minutes.
  5. Roll 1 heaping tablespoon of dough into a ball in your hands, then roll in the cinnamon sugar to dust completely. Place on the baking sheet, 2 inches apart. Refrigerate the remaining dough.
  6. Bake for 10 minutes until edges are golden and the center is soft but cooked through. Repeat with the second batch.
  7. Let cookies cool for 5 minutes. Transfer to a cooling rack until they have firmed up.

ek_snickerdoodle_cookies2-17Gluten Free Snickerdoodles

Makes about 30 cookies

Ingredients: 

  • 2¾ cups (330 g) Jovial No. 3 Gluten Free Pastry Flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g ) sugar, plus 2 tablespoons for dusting
  • 1½ teaspoons cinnamon
  • 12 tablespoons (170 g) unsalted butter, at room temperature
  • ¼ cup (55 g) packed dark brown sugar
  • 2 large eggs, 1 separated
  • ½ teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 375°F. Line a cookie sheet with parchment paper.
  2. In a medium bowl, stir together the flour, baking soda, and salt.
  3. In a small bowl, combine 2 tablespoons (25 g) of sugar and cinnamon.
  4. Use a standing mixer fitted with a paddle attachment, cream the butter, ¾ cup (150 g) of sugar, and the brown sugar for 2 minutes, scraping the sides as you go. Add the egg and separated egg white and the vanilla. Beat on medium-low for 1 to 2 minutes until combined. Add flour mixture and beat on medium-low speed until the flour is incorporated. Refrigerate for 60 minutes.
  5. Roll 1 heaping tablespoon of dough into a ball in your hands, then roll in the cinnamon sugar to dust completely. Place on the baking sheet, 2 inches apart. Refrigerate the remaining dough.
  6. Bake for 10 minutes until edges are golden and the center is soft but cooked through. Repeat with the second batch.
  7. Let cookies cool for 10 minutes. Transfer to a cooling rack until they have firmed up.

ek_snickerdoodle_cookies2-11

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