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  • Snickerdoodles Recipe

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    ruthclark7
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    The document provides a recipe for soft and chewy gluten free, dairy free and FODMAP friendly snickerdoodles cookies. The recipe yields about 3 dozen cookies and involves creaming 3/4 cup of shortening and 1 1/2 cups of sugar, then mixing in eggs and vanilla. A combination of sorghum flour, tapioca starch and arrowroot starch is added along with other dry ingredients. The dough is rolled into balls that are rolled in a cinnamon sugar mixture and baked for 8-10 minutes at 375 degrees Fahrenheit.

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    Gluten Free, Dairy Free, FODMAP Friendly

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    The document provides a recipe for soft and chewy gluten free, dairy free and FODMAP friendly snickerdoodles cookies. The recipe yields about 3 dozen cookies and involves creaming 3/4 cup of shortening and 1 1/2 cups of sugar, then mixing in eggs and vanilla. A combination of sorghum flour, tapioca starch and arrowroot starch is added along with other dry ingredients. The dough is rolled into balls that are rolled in a cinnamon sugar mixture and baked for 8-10 minutes at 375 degrees Fahrenheit.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    12 views1 page

    Snickerdoodles Recipe

    Uploaded by

    ruthclark7
    The document provides a recipe for soft and chewy gluten free, dairy free and FODMAP friendly snickerdoodles cookies. The recipe yields about 3 dozen cookies and involves creaming 3/4 cup of shortening and 1 1/2 cups of sugar, then mixing in eggs and vanilla. A combination of sorghum flour, tapioca starch and arrowroot starch is added along with other dry ingredients. The dough is rolled into balls that are rolled in a cinnamon sugar mixture and baked for 8-10 minutes at 375 degrees Fahrenheit.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Snickerdoodles

    Soft, chewy, seriously delicious! Bake Time: Bake Temp: Yields: Source: Ingredients: 8-10 minutes per batch 375 F About 3 dozen cookies Bob's Red Mill Arrowroot Starch package

    Gluten Free Dairy Free FODMAP Friendly

    3/4 cup Vegetable Shortening (or half butter, half shortening) 1 1/2 cups Sugar 1 tsp Vanilla 2 Eggs 254 grams Sorghum Flour (2 cups) 63 grams Tapioca Starch (1/2 cup) 32 grams Arrowroot Starch (1/4 cup) 2 tsp Cream of Tartar 1 tsp Baking Soda 1/2 tsp Sea Salt 2 TB Sugar 1 tsp Cinnamon

    Directions: 1. Preheat oven to 375 F. 2. In a large mixing bowl cream together the shortening and sugar. Beat in eggs and vanilla. 3. In a separate bowl, combine sorghum flour, tapioca flour, arrowroot starch, cream of tartar, baking soda, and salt. 4. Pour the dry ingredients into the wet and beat until well mixed. 5. Roll into balls about the size of a large walnut. Combine the last 2 ingredients in a small bowl (sugar & cinnamon). Roll cookie balls in the sugar and cinnamon mixture. Place on parchment paper lined cookie sheet. 6. Bake for 8-10 minutes at 375 F.

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