Photography and baking are two of my favorite things. I always love when I can combine them. Snickerdoodles are my boyfriend’s favorite cookies. Earlier this year I was diagnosed with celiac disease, which leaves me unable to consume gluten (the protein in wheat, barley, and rye). It’s also not recommended to cook or bake with gluten so I made these gluten-free snickerdoodles one day for my boyfriend (of course I had to eat a few).
These cookies were one of the first desserts I made after my diagnosis. I used Bisquick gluten-free flour mix to make it easy on myself. The cookies tasted just like their gluten counterparts. You couldn’t tell they were gluten-free.
Part of my hope for this blog is to bring gluten-free creations to you through food photography.
- 2 eggs
- 1-1/4 cups sugar
- 1/2 cup unsalted butter
- 2 cups gluten-free flour mix (I used Bisquick)
- 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.