Gluten Free and Einkorn Snickerdoodles

Ingredients

Gluten Free Snickerdoodles

Makes about 30 cookies

  • 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

Einkorn Snickerdoodles

Makes about 21 cookies

  • 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

Directions

Gluten Free Snickerdoodles

  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.

Einkorn Snickerdoodles

  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 (125 g) of sugar, and the brown sugar for 2 minutes, scraping the sides as you go. Add the egg and 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.