The boyfriend was having a rough week and I decided to do something for him. His favorite cookies are snickerdoodles and I tracked down a recipe which I already had the ingredients for.
I started pulling all my ingredients and measuring out when I opened the shortening. Uhhh, I guess I don’t use shortening enough because I opened it up to a nasty smell and a thick layer of what I can only call plastic. I didn’t want to run to the store with my oven pre-heating and my dough already started. I decided to sub 1/4 cup butter for the shortening.
I also added extra cinnamon and vanilla extract, because I can’t just follow a recipe as written.
Gluten Free Snickerdoodles
- 2 eggs
- 1-1/4 cups sugar
- 1/2 cup unsalted butter
- 2 cups Bisquick gluten free mix
- 1 tbsp cinnamon
- 1 tbsp vanilla extract
Preheat oven to 375. In a stand mixer (or large bowl), mix eggs, 1 cup of sugar, vanilla extract and butter. Stir in Bisquick mix until dough forms.
In a small bowl, mix remaining 1/4 cup sugar and cinnamon. Shape dough into 1-1/4 inch balls. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets.
Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.