Gluten-Free Vintage Snickerdoodle Cookies are a warm kiss on a cold day or night. Indeed, these classic cookies have been around since the 1800s. They are very popular in Dutch German communities. Believe it or not, some believe the name snickerdoodle was a mispronunciation of the original name that was Dutch or German. Needless to say, they will have your kitchen smelling like the holidays. Consequently, Snickerdoodles are a popular Christmas cookie. However, they really are perfect for any time of the year. Furthermore, the warming spices will permeate the air with an incredible aroma. Nevertheless, they are a favorite of young and old alike. Hence, they are a holiday classic.
Gluten-Free Vintage Snickerdoodle Cookies:
My husbands’ Dutch German Grandmother used to make snickerdoodles. In fact, it was at her house in North Dakota that I had my first Snickerdoodle cookie. Believe it or not, but she lived to be 105. Of course, the majority of her recipes were very old. Most notably, she learned to cook from her mother. Incidentally, I wish I had copies of all of her recipes now. In addition, to cinnamon in the snickerdoodles, her recipe added nutmeg. Therefore I have followed suit and added nutmeg to my cookies. These cookies are crunchy on the outside and soft on the inside. For years I have been trying to duplicate the flavor of her cookies. The result makes me happy and brings back memories of her singing in her kitchen. In any case, let these cookies take you back to cooking with a loved one in the kitchen.
Cream Of Tartar:
Most importantly, cream Of Tartar is a must in this cookie. In other words, Cream of Tartar is found in many vintage cookie recipes. Why use Cream Of Tartar? Because it gives the cookie its signature chewy texture and tangy flavor. Most notably, it speeds up the making of foam and will stabilize the meringue. Additionally, it is also used as a nontoxic cleaner for metals, porcelain, and all-purpose scrub. In summary, these cookies can be made in about 30 minutes from start to finish as there is no refrigerator time needed.
Cassava Flour Information may be worth a read if you have never used cassava flour. Cream of Tartar can be found at Amazon.
Gluten-Free Vintage Snickerdoodle Cookies
Ingredients:
- 1/2 cup powdered monk fruit sweetener
- 1/2 cup monk fruit sweetener
- 1 tsp powdered vanilla monk fruit sweetener
- 1 whole egg
- 1/2 cup room softened butter
- 1 cup cassava flour
- 1/2 cup almond flour
- 1/4 tsp nutmeg
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 1/2 tsp cream of tartar
- 1 tsp cinnamon
Dipping Sweetener:
- 1/4 cup monk fruit sweetener
- 1/4 tsp nutmeg
- 1 tbsp cinnamon
Directions:
First, preheat the oven to 350 F and grease cookie sheets. Second, combine soft butter and sweeteners with an electric blender. Third, once completely combined scrape down the sides. Blend the egg into the mixture.
In a separate bowl add cassava flour, almond flour, nutmeg, baking soda, salt, cream of tartar, and cinnamon.
Next, stir until combined. Finally, scape down the sides of the bowl with the butter. Slowly add in the combined flour mixture a little at a time. Continue until all the flour has been combined.
Next, place monk fruit sweetener, nutmeg, and cinnamon in a bowl and stir to combine. Finally, remove and use a small cookie scoop. Next, place scoops of cookie dough into a small bowl of dipping sugar. Drop the cookies into the sugar and coat well. Finally, place on a sheet of plastic wrap. Next, spray a small cup with oil on the bottom. Press the glass into the sugar. Remove the glass from the sugar and press down on the cookie making it flat.
Finally, pick up the cookie and place it on the greased cookie sheet. Bake Cookies for 9 – 11 minutes. Lastly, remove from the oven and allow to cool slightly before placing on a cooling rack.
Gluten-Free Vintage Snickerdoodle Cookies
Equipment
Ingredients
- 1/2 cup powdered monk fruit
- 1/2 cup monk fruit sweetener
- 1 tsp vanilla powdered monk fruit sweetener find recipe on my blog
- 1 whole egg
- 1/2 cup room temperature butter
- 1 cup cassava
- 1/2 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1/4 tsp nutmeg
- 1/2 tsp baking soda
- 1 1/2 tsp cream of tartar
- 1/8 tsp pink salt
- 1 tsp cinnamon
Dipping Sugar
- 1/8 cup monk fruit sweetener
- 1/4 tsp nutmeg
- 2 tsp cinnamon
Instructions
- First, preheat the oven to 350 F and grease cookie sheets.
- Second, combine soft butter and sweeteners with an electric blender for 3 - 4 minutes1/2 cup powdered monk fruit, 1/2 cup monk fruit sweetener, 1/2 cup room temperature butter, 1 tsp vanilla powdered monk fruit sweetener
- Third, once combined scrape down the sides.
- Blend the egg into the mixture.1 whole egg
- In a separate bowl add cassava flour, almond flour, nutmeg, baking soda, salt, cream of tartar, and cinnamon stir until combined.1 cup cassava, 1/2 cup almond flour, 1/4 tsp nutmeg, 1/2 tsp baking soda, 1 1/2 tsp cream of tartar, 1/8 tsp pink salt, 1 tsp cinnamon
- Next, stir until combined.
- Finally, scape down the sides of the bowl with the butter.
- Slowly add in the combined flour mixture a little at a time.
- Continue until all the flour has been combined.
- Next, place monk fruit sweetener, nutmeg, and cinnamon in a bowl and stir to combine.1/4 tsp nutmeg, 1/8 cup monk fruit sweetener, 2 tsp cinnamon
- Finally, remove and use a small cookie scoop.
- Next, place scoops of cookie dough into the dipping sugar.
- Drop the cookies into the sugar and coat well.
- Finally, place the cookie on a sheet of plastic wrap.
- Next, spray a small cup with oil on the bottom.
- Press the glass into the sugar.
- Remove the glass from the sugar and press it down on the top of the cookie making it flat.
- Finally, place the cookie on the greased cookie sheet.
- Bake Cookies for 8 - 12 minutes.
- Remove from the oven allow to cool slightly before placing them on a cooling rack.
Notes
| Nutrition Facts | |
|---|---|
| Servings 26.0 | |
| Amount Per Serving | |
| Calories 78 | |
| % Daily Value * | |
| Total Fat 5 g | 8 % |
| Saturated Fat 3 g | 14 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 74 mg | 25 % |
| Sodium 55 mg | 2 % |
| Potassium 85 mg | 2 % |
| Total Carbohydrate 5 g | 2 % |
| Dietary Fiber 0 g | 2 % |
| Sugars 0 g | |
| Protein 2 g | 5 % |
| Vitamin A | 31 % |
| Vitamin C | 4 % |
| Calcium | 14 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
