AuthorStacy SaundersCategoryDessertsDifficultyBeginnertasty cinnamon sugar cookies
Preheat the oven to 375°F.
Mix cinnamon and sugar together in a small bowl.
In a medium size bowl, beat together oil & brown sugar until well combined. Then add the egg and beat for another minute or two. It should be a lot more creamy after this.
Add rice flour, baking soda, and cream of tartar to the bowl. Stir together until well combined.
Scoop the dough and roll into balls. Then roll the cookie ball in the cinnamon sugar mix, coating evenly. Note: I like to separate my cinnamon sugar into 2 bowls so then if I don't use all the cinnamon sugar on the cookies I don't have to throw it out because it's been contaminated by the cookie dough 🙂 .
Place the cookies an inch or two apart on a baking sheet lined with parchment paper.
Then use a fork or your palm to press down slightly on the cookies. They don't flatten very much as they bake, so smash them to the size you want.
Bake for 10-12 minutes, or until golden.
Let cool for about 10 minutes before eating. If you eat them warm they will be pretty crumbly.
Note: These are freezer friendly. Just place in a container or in a plastic bag after they are cooled completely and stick them in the freezer.
Recipe slightly adapted from This Mama Cooks- Rice Flour Snickerdoodles
I'm excited to finally get this recipe on the blog! I always love having different cookie recipes because we get kind of bored with the same cookies over and over. I hadn't made these in quite a while, so Rosie was very excited when I pulled them out of the oven. In fact she ate 3 today straight from the freezer. Apparently they are good frozen!
I like to have a few recipes that are made with only rice flour, instead of a gf flour blend, because sometimes the starches in the flour blends give me a stomach ache. I never have to worry about that with plain & magical rice flour! Plus I can still make cookies even when I run out of my gf blend, which is great because sometimes I realllyyyy need cookies. These snickerdoodles are more of a dry & crumbly cookie, the kind that goes perfect with a glass of dairy free milk.
Anyway, hope you enjoy them!
Ingredients
Directions
Preheat the oven to 375°F.
Mix cinnamon and sugar together in a small bowl.
In a medium size bowl, beat together oil & brown sugar until well combined. Then add the egg and beat for another minute or two. It should be a lot more creamy after this.
Add rice flour, baking soda, and cream of tartar to the bowl. Stir together until well combined.
Scoop the dough and roll into balls. Then roll the cookie ball in the cinnamon sugar mix, coating evenly. Note: I like to separate my cinnamon sugar into 2 bowls so then if I don't use all the cinnamon sugar on the cookies I don't have to throw it out because it's been contaminated by the cookie dough 🙂 .
Place the cookies an inch or two apart on a baking sheet lined with parchment paper.
Then use a fork or your palm to press down slightly on the cookies. They don't flatten very much as they bake, so smash them to the size you want.
Bake for 10-12 minutes, or until golden.
Let cool for about 10 minutes before eating. If you eat them warm they will be pretty crumbly.
Note: These are freezer friendly. Just place in a container or in a plastic bag after they are cooled completely and stick them in the freezer.
March 13th 2022
I just tried this recipe for the first time, I used flax instead of egg.
These cookies are amazing. My husband got to test one and he said you would
never know these cookies are “special” meaning very high marks.
I will surely make this recipe many times. Outstanding.
Thank you for all your wonderful recipes.
You’re so welcome! Thanks for sharing your substitution and your success. I’m so happy you enjoyed them 🙂
I love this recipes. With my diet it is hard to find recipes because I have Alhpa gal , Mast Cell, and Pines so everything is really risky and this was perfect thank you