April 23, 2018

Gluten-Free (Or Not) Sour-Cream Snickerdoodles


My dad and I have an arrangement: I keep him supplied in gluten-free cookies, and he keeps me supplied in home-repair services.

The other day, he came over and fixed the hinge-thingy on my storm door, and I gave him a tin of these cookies. 

It was a new recipe, but I was already pretty sure he'd like them based on the feedback I'd gotten from my quality-assurance testing panel: my teenage daughter and myself. We liked them so much, in fact, that we nearly quality-assurance tested my dad right out of the entire batch. 

If you, like me, are home-repair challenged but know your way around a kitchen, maybe you'll want to barter a batch of these for a new door hinge-thingy or something else that needs fixing around your house.

Gluten-Free (Or Not) Sour-Cream Snickerdoodles {print}

2 cups gluten-free all-purpose flour blend for baking (you need one with some xanthan gum in it...I love Krusteaz) OR 2 cups all-purpose regular flour OR 1 cup AP flour plus 1 cup cake flour)
1/4 teaspoon salt
1/4 teaspoon nutmeg (freshly grated will change your life)
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 cup butter, at room temperature
1/4 cup shortening
1 cup sugar
6 tablespoons sour cream
1 egg
1 teaspoon vanilla
cinnamon sugar (about 1/4 cup sugar plus a couple teaspoons cinnamon)

Mix the dry ingredients together. Cream the sugar, butter, and shortening together until light and fluffy. (I wouldn't even try this without a hand mixer, but I'm wimpy that way.) Beat in the egg, sour cream, and vanilla, followed (gently) by the dry ingredients. If you have time, chill for an hour or up to a day. 


When you're ready to bake, heat your oven to 350 and grease a cookie sheet or line it with parchment paper. Roll your dough into about 3/4" - 1" balls and roll without restraint in cinnamon sugar. Place on cookie sheet and, if you've chilled the dough, flatten ever so slightly. Bake for 8-10 minutes until cracked and slightly springy in the center. Cool on cookie sheet for 2 minutes, then remove to a wire rack to cool complete. Protect from passing teenagers if you hope to have any left for later. 

Store, if you get that far, airtight. Makes a couple dozenish.




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5 comments:

  1. I would totally use the mixer, too! ;)

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    1. I knew I could count on you. I can always count on you. xoxo

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  2. These sound delicious! I love just about any baked goods that call for sour cream. Have you ever made them using something besides shortening? I don't have shortening and I never use it...so I'm not about to buy some. :-)

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    1. Yes, Shannon, sour cream really is the difference-maker here. And using all butter would be absolutely fine! Thanks so much for stopping by! :)

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