The Best Soft and Chewy Snickerdoodle Cookies
This is the only recipe you need for the Best Soft and Chewy Snickerdoodle Cookies to bake all year long!
Ingredients
- 1 ¼ C Cassava Flour 175 g
- ⅓ C Tapioca Starch
- 1 ½ C Sugar
- ½ teaspoon Baking Soda
- 1 teaspoon Cream of Tartar
- 1 TSP Guar Gum
- 1 teaspoon Salt
- 4 OZ Cream Cheese
- ½ C Butter Soft
- 1 Large Egg
- 1 teaspoon Vanilla
- 1 TBS Cinnanon
- ½ C Sugar for rolling
Instructions
- Cream the butter, cream cheese, and sugar together.
- Add the egg and vanilla.
- Mix in the dry ingredients until the dough comes together.
- Allow the dough to chill for about 15 minutes. Preheat the oven to 325 degrees.
- Scoop the dough into small bowls and roll into additional sugar.
- Place on a parchment-lined baking sheet and bake the cookies for about 12-14 minutes or until the edges are slightly golden in color
- Allow them to cool for at least ten minutes before removing them from the pan.
Notes
- Measure the flour with a kitchen scale to get the most consistent results. Cassava flour, in particular, can settle a lot.
- Make a tester cookie. Depending on how you measure, your flour might not measure right. When I don’t want to pull out my kitchen scale, I will bake off one cookie to see how it reacts. If it spreads more than I want it to, I’ll add a tablespoon more flour to get a slightly thicker cookie.
- Add more or less cinnamon to the roll the cookies into depending on your liking. You can even add ½ teaspoon to the batter for an extra cinnamon kick.
- If your snickerdoodle cookies are flatter, chill the dough longer.
Nutrition
Calories: 89kcal
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