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Snickerdoodles

June 18, 2015 by Jo Barnett

snickerdoodles

I got this recipe from “The Delight Gluten-Free” Magazine. I just replaced the sugar with XYLA.  Co-workers have raved about these cookies.

Preheat oven to 350

Line cookie sheets with parchment paper.

Ingredients:

  • 1 cup of butter – room temp
  • 1 1/2 cups of XYLA
  • 2 large eggs
  • 2 3/4 cups of gluten free flour (I use the Pamela’s brand)
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons XYLA
  • 2 tablespoons ground cinnamon

In the bowl of a standing mixer  cream together butter, sugar and eggs.

In a separate bowl combine the flour, cream of tartar, baking soda and salt.

Blend dry ingredients into the wet ingredients and mix until a smooth dough forms.

Transfer dough to a bowl, cover and refrigerate for at least 20 minutes

While dough is chilling mix the XYLA and cinnamon in a small bowl

Drop 1 inch balls of dough into the XYLA/cinnamon mixture and roll gently to coat

Place the coated balls of dough on the parchment papered cookie sheets and bake for 9 to 12 minutes.

Let sit on cookie sheet to cool for a bit and serve.

Filed Under: Desserts Tagged With: cinnamon, cookies

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A Little About Me

I am a home cook that has a passion to create tasty, enjoyable, healthy gluten and sugar free food. I enjoy good and tasty food and do not think that dietary restrictions should mean that you can’t eat the foods you like.

My recipes have astonished people that baked goods can be so moist and flavorful without any bad...

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