Sunday, January 6, 2013

Gluten Free Brown Butter Snickerdoodle Cookie

Hi hi hello! I have a little treat for you today. Literally. These Snickerdoodle cookies are delicious! Plus they are gluten free. I got this wonderful recipe from The Ambitious Kitchen, then made a few changes of my own :). I made them gluten free so I could enjoy them! They are so soft, gooey, and buttery. DEEEELicious! Let me know if you have any questions. Have a great day! Recipe below :)  


Gluten-Free Snickerdoodle YUM!






Ingredients: 
2 1/2 cups Pamelas Artesian Gluten Free Flour Blend (in a blue bag) 
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon cinnamon
1/4 teaspoon of slat
2 sticks unsalted butter
1 1/4 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg 
1 ego yolk
1 teaspoons vanilla extract
1 tablespoon Fage plain greek yogurt

Rolling Mixture:
1/4 cup sugar
2 1/2 teaspoons cinnamon

1. Whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt in a bowl and set aside. Melt butter in a saucepan, after the butter begins to foam make sure you whisk consistently. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue whisking and remove from heat as soon as the butter begins to brown. The butter will give off a nutty aroma. Quickly take butter off the heat before burning. Set aside to cool. 

2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed until combined. 

3. Now chill the dough for 30 min in the freezer, just to cool the dough. If you are using regular flour, chill in refrigerator overnight. This step is crucial because it makes your cookies really pretty and puffy! But if using gluten free flour, this step isn't as important because gf flour doesn't puff up! 

4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Then dip into your cinnamon and sugar mixture. Place dough balls on cookie sheet about 2 inches apart. The gf dough will spread. If you want to make little heart shape cookies like I did, you can place dough in bigger dough balls to make the cookie big enough to cut out the heart shape. 

5. Bake the cookies about 11-15 minutes. Gf flour usually takes a little bit more than regular flour. So if you are cooking with regular flour, it takes about 8-11 minutes. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you want a crunchy crispy cookie. Cool the cookies a couple minutes then get your cookie cutter (whatever shape desired) and press into cookie, lifting the new cookie shape out of the cutter! I suggest if you are doing a cookie cutter shape, do not bake super crispy because they will crack. 

All done! Enjoy! 




xoxo
Emily


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