Improved Snickerdoodles & Other Cookie Updates
 
 
Serves: about 24 cookies
Ingredients
  • 12 ¼ ounces (1 ¾ cups) sugar, divided
  • 1 tablespoon ground cinnamon
  • ½ teaspoon allspice
  • 12 ½ ounces ( about 2 1⁄2 cups) Gluten-Free Cookie Dough Flour
  • 1 teaspoon xanthan gum
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1⁄ 2teaspoon table salt
  • 2 tablespoons Dry Milk Powder
  • 4 ounces (1 stick/8 tablespoons) unsalted butter, softened
  • 4 ounces (about ½ cup) lard, or shortening
  • 2 large eggs
  • 1 teaspoon vanilla bean paste, or vanilla extract
Instructions
  1. Combine ¼ cup of the sugar, cinnamon, and allspice in a large freezer bag for coating and set aside. Whisk the flour, xanthan gum, cream of tartar, baking soda, salt and dry milk powder together in a large bowl and set aside.
  2. Beat the butter, lard, and remaining 1½ cups sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, and vanilla until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.
  3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Give the dough a final stir with a rubber spatula to make sure it is combined. Refrigerate the dough for 30 minutes.
  4. Using a cookie scoop, portion 2 tablespoons of dough at a time into balls, then roll in the cinnamon sugar to coat and lay on a parchment-lined baking sheet. Place in the freezer for 1 to 2 hours, or until scoops of cookie dough are frozen solid.
  5. Adjust an oven rack to the middle position and heat the oven to 375 degrees, and line another baking sheet with parchment paper. Divide the cookie dough scoops evenly between the two baking sheets, spacing the dough balls about 2 inches apart.
  6. Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 12 to 14 minutes, rotating the baking sheet halfway through baking.
  7. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
Recipe by Allons-Eat! at https://www.allonseat.com/improved-snickerdoodles-other-cookie-updates/