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GF Snickerdoodle Cookies




Source of Recipe


Cakemixdoctor.com


Recipe Introduction


I made these for Suzanne for Halloween and she liked them very much. They leave an odd dusty feeling in your mouth after you eat them, but I guess they are fine for gluten-free. For Halloween, I skipped the cinnamon sugar topping and sprinkled with colored sugar crystals.


List of Ingredients




1 (15 oz.) pkg. yellow gluten-free cake mix
1/4 c. lightly packed brown sugar
1/2 t. cinnamon
8 T. cold butter, cut into tablespoons
1 large egg
1 T. vanilla extract
1 T. cinnamon sugar (1 T. cinnamon + 1/4 c. sugar mixed)


Recipe



Heat oven to 375 degrees. Line two cooky sheets with parchment paper.

Place the cake mix, brown sugar and cinnamon in the bowl of a food processor fitted with the steel blade. Pulse a couple of times to combine. Add the butter and pulse until the mixture is crumbly. Then add the egg and vanilla and pulse about 10 times – until the mixture comes together in a ball.

Using a 1-inch scooper, portion the dough onto the baking sheets, two to three inches apart. Flatten each cooky with the bottom of a glass and sprinkle with the cinnamon sugar (or colored sugar crystals).

Bake for 8-12 minutes, or until golden. Remove from oven and immediately remove cookies from pan to cooling rack. Do this very gently as the cookies are extremely fragile at this point. Cool completely.

Makes 2 dozen cookies.

NOTE: These will stay fresh for a week, well covered. You can also freeze them for one month.