ko.pairings
Homemade Gluten Free Snickerdoodle Cookies, there are a thousand recipes out there, but how many come with a drink pairing too? 3 words: Champagne and cookies!
One night I had an open bottle of champagne and I wanted a cookie. I was thinking of what would work well with the champagne. And I thought snickerdoodle, and I was so right. I made these Homemade Gluten-Free Snickerdoodle Cookies and they were incredible! I adapted the recipe from Mrs. Siggs Snickerdoodles on All Recipes.
This Snickerdoodle recipe had so many amazing reviews, I had to try it! But I had to figure out how to make it gluten free. So I made a couple adjustments and the recipe was amazing gluten free! This was seriously the perfect way to end the night. Not only was it easy to bake these cookies, but also the pairing was on point.
So if you need an awesome cookie give this Homemade Gluten Free Snickerdoodles and try. And if you need it to be a even better treat, try it with the Mixed Berry Champagne Spritz.
Homemade Gluten Free Snickerdoodle Cookies Recipe Notes & Substitutions
Creaming together butter and sugar– Be sure to cream together your butter, cream cheese and sugar for 5 minutes. It seems like a while, but it is worth it. It helps aerate the cookies and make them light and fluffy. The other amazing part of this, adding air adds cookies. You actually get 1-2 more cookies from the same amount of ingredients. Hell yeah I want more cookies, so I always do this.
Cream Cheese– This helps make these cookies moist and delicious. It does not add anything to the flavor it just helps with the texture. Do not leave it out and expect the same results. I have not tried these vegan so I can not say if vegan cream cheese would work well as a substitute.
Almond Extract– Completely optional, but I love it! It adds a little more depth, roundness and sweetness. You can leave out if you do not have it or do not want it. The small amount means it wont be an almond cookie and will still be a snickerdoodle. If you do not want nuts, leave out or get nut-free almond extract, it is made from apricot and peach pits.
Almond Flour– Almond flour is used in the recipe to help darken the cookie. Using almond flour does help brown the cookies. If you can’t eat nuts, sub in gluten free flour. There isn’t a lot of browning in the cookie, but it helps brown the bottom of the cookie.
Xanthan Gum– This is used to help bind the dough. If your gluten free dough already has it, omit this. Mine had it so I didn’t need to add any extra.
Baking Powder and Baking Soda– I use both in the recipe. For a great post about why I use both in my recipe check out this blog post by Tessa Arias at Handle the Heat.
Drink Pairings– Mixed Berry Champagne Spritz, Champagne, Oolong Tea, Raspberry Oolong Tea, Sauvignon Blanc, Sangria, Riesling.
Gluten Free Sugar Cookies Dusted With Cardamom Coated
Ingredients
Cookies
- 1-1/2 cups White Sugar
- 3/4 cup Butter, Softened
- 1/4 cup Cream Cheese
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 1/2 tsp Almond Extract, Optional
- 2-1/4 cups Gluten Free Flour
- 1/4 cup Almond Flour
- 1 tsp Xanthan Gum (omit if flour blend already has some)
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
Coating
- 3 tbsp White Sugar
- 1.5 tsp Ground Cardamom- Green
Instructions
- Preheat oven to 350oF.
- Beat the sugar, butter and cream cheese until light and fluffy, takes about 5 minutes. Make sure to get it fluffy, but if the butter is too warm it won't work, so soft not melted. Scrape down the bowl.
- Add in the eggs, vanilla extract and almond extract and mix until smooth. Scrape down the bowl.
- While creaming the sugar, butter and cream cheese:Mix Flours- in a separate bowl whisk together the gluten-free flour, almond flour, baking powder, baking soda, xanthan gum (if using) and salt. Making the Cardamom Sugar- In a separate bowl mix the cardamom powder, and the sugar together and set aside.
- Gradually add in the flour mixture to the eggs and butter mixture and mix until combined.
- Once dough is formed use a cookie scoop to scoop walnut sized balls of dough.* Then roll in the cardamom and sugar mixture and place on a parchment lined cookie sheet. Make sure to leave room between the cookies to spread.
- Bake in a preheated oven for about 8-12 minutes. Remove from oven and let cool. Serve with the Raspberry Oolong Tea.
