One thing that I do miss about eating gluten free are the baked goods. Nothing is quite the same and a lot of the prepackaged items are just down right terrible! I am always on a mission to create items that non gluten free eaters will say “this is gluten free?”
Armed with a clean kitchen and an empty house I decided to give a new recipe a try. I have to say that this is a super easy recipe and I was very happy with the results. The original cinnamon crinkle cookie recipe came from Bare Feet in the Kitchen.
Cinnamon Crinkle Cookies
1 cup butter, room temperature
1 1/2 cups sugar
1 1/2 cups brown rice flour *
1 1/3 cup tapioca starch *
1/2 teaspoon xantham gum *
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon kosher salt
Cinnamon Sugar mixture: 1/4 cup white sugar plus 1 tablespoon cinnamon
* If you are not in need of a gluten free cookie, you can substitute 2 3/4 cups AP flour for the items marked with an *. I prefer to use a premixed gluten free flour like the one below. This is the one that I just recently discovered at Save On Foods in their natural foods section.
Cream together the butter and sugar. Add the eggs and beat again. Whisk together the flour, starch, xantham, baking soda, cream of tartar and salt. Add the dry ingredients to the wet ingredients and mix to combine. Chill the dough in the refrigerator for at least 1 hour.
Preheat oven 400 degrees. Scoop the dough into balls and roll in the cinnamon sugar mixture. Place on parchment lined baking sheet. Bake for 8 minutes and remove from the oven before the cookies are browned. They should be slightly puffy and crinkled on top. (If you prefer crispy cookies, let cook them a minute or two longer.) Allow them to cool on the baking sheet for 1-2 minutes and then remove to a wire cooling rack. Alternate using two baking sheets to allow each baking sheet to cool completely between batches. Enjoy!