Baking with the Small People: Gluten Free Snickerdoodle Cookies Recipe

I often bake with my gluten intolerant cousins (age 7 and 9), I love seeing how they are getting more and more interested in the kitchen just like I was at their age. Although we draw the line at big J making toffee apples alone in the middle of the night – thankfully the only thing hurt was a now very black saucepan.
For Christmas big J got The Gluten-Free Cookbook for Kids by Adriana Rabinvich and we are slowly making our way through the sweet recipes. Yesterday we made Snickerdoodles, frankly because they have a cool name.


Adriana says they are an American classic, I say they are VERY sweet! We made ours with 280g of sugar instead and next time I will reduce it again, I think I’ll try 200g maybe less, I can’t see it making a huge difference to the mixture, I’ll just reduce the milk a little too if it looks like its getting a bit wet. It makes about 30 cookies so thats 10g of sugar to a biscuit! Plus the coating!
Who wants their kids eating that much sugar? Or anyone for that matter?
I will give you the full original recipe though and you can make any amendments you like.

They are really quick and easy to make, the whole thing probably took about half an hour. We all loved the cookies with their cinnamon crunchy outside and soft inside.


375g plain gluten free flour (we used brown rice flour)
1/2 tsp salt
1/4 tsp bicarbonate of soda
1 tsp cream of tartar
1 tsp xanthan gum
225g butter
300g caster sugar (we used 280g unrefined muscavado blended to dust)
1 1/2 tsp vanilla extract
2 eggs
50ml milk

For the coating:
1 tsp caster sugar
1 tbs demerara sugar
1 tsp cinnamon
(We made this mix more than once to coat them all)

Preheat oven to 190c, line two baking trays with grease proof papar.
Mix the flour, bicarb, cream of tartar and xanthan gum in a large bowl.


In a seperate bowl whisk the softened butter and sugar to light and fluffy. Add the vanilla extract, eggs and milk and combine thoughly, ours curdled even with a tbs of the dry ingredients, but big J was very enthusiastic with the beaters.


Fold in the dry ingredients. “Look out for any pesky dry ingredients escaping!” – big J
The dough is quite wet, but not overly sticky.


Mix the coating ingredients together in a small bowl. With a teaspoon scoop little balls of the mixture, coat the in the cinnamon sugar and pop on the tray.


We snuck surprise pieces of chocolate in some of ours at little J’s suggestion.


Bake for 12-15 mins until puffed and golden – its a bit difficult to tell with the cinnamon coating!



Enjoy as soon as they aren’t too hot to eat!


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