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

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  • 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


gluten free snickerdoodles-2Preheat 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.

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Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.

What is your favorite cookie? Let me know in the comments.

Categories: Gluten Free


Jenna Volden has a degree in business and has spent the last 10 plus years working for others. She believes it is time to start her own photography and writing business. She enjoys running, coffee and helping others achieve their goals. Gluten-free foods are a lifestyle, not a choice, for her due to celiac disease. She is currently based in Phoenix, Arizona.