Snicker Doodles Cookies

Makes 15 cookies

1-1/2 cups
Wheat-Free Market All-Purpose Baking Mix
4 tablespoons salted butter, room temperature 
1 large egg
3 tablespoons
Wheat-Free Market Sweetener 
1 teaspoon pure vanilla extract

1/2 teaspoon salt

“Sugar” & Cinnamon Coating
3-4 tablespoons
Wheat-Free Market Sweetener 

Preheat oven to 350 degrees F and line a cookie sheet with parchment paper. 

In a medium bowl, blend the All-Purpose Baking Mix with salt. Then add egg, butter, sweetener and vanilla. Blend well with a wooden spoon until dough forms. 

Place 2 tablespoons of the Wheat Free Market Sweetener in a small bowl and using a 1-1/2 tablespoon scoop, make 15 small dough balls. Place a few of the balls in the bowl of sweetener and roll around until evenly coated. Remove the “sugar” covered dough balls and sprinkle with cinnamon as you gently roll them around, being sure to coat the entire ball. Repeat for the remaining balls.

Place the cookie dough balls on the prepared cookie sheet and using your fingers, flatten the cookies out until they are approximately 3 inches in diameter. (You can also place a sheet of plastic wrap over the dough balls and use the bottom of a flat glass to flatten out the cookies.)

Bake for 8-10 minutes or until the cookies begin to brown. Do not over-bake or the “sugar” will begin to burn. Cool on a wire rack then store in an air tight container.

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