Discover a simple gluten and dairy-free snickerdoodle recipe perfect for Christmas. Join us for Vlogmas and enjoy 12 days of delicious cookies!
Deliciously Festive Treats for Your Holiday Celebrations!
In a creative approach to holiday baking, a gluten-free, dairy-free, and soy-free cookie recipe is presented, perfect for those with dietary restrictions. The recipe is designed to be both fun and easy, utilizing typical ingredients while ensuring that it remains allergy-friendly. This innovative take on holiday treats allows everyone to enjoy delicious cookies without compromising their health needs.
The creator shares their journey of revamping recipes to fit their dietary lifestyle, offering an insight into the challenges and triumphs of cooking while managing food allergies. With a focus on inclusivity, the recipe aims to bring joy to the holiday season, making it accessible for individuals who typically find it difficult to indulge in traditional baked goods.
Whisking Up Holiday Magic: Indulge in These Irresistible Gluten & Dairy-Free Snickerdoodles!
Hey friends my name is desire AKA Mama friendly I do all sorts of videos on my channel cooking videos Vlogs hauls Disney content vlogmas a little bit of everything so if any of that sounds like fun to you I hope you’ll subscribe and join me on my YouTube Adventure today I am recording the conclusion of my 12.
Days of cookies series throughout vlogmas I’ve released 12 different cookies recipes and I’ve left what I feel is the most christmy for last I didn’t grow up eating these but um whenever you look up any sort of a list of like Christmas cookie inspiration or whatever this is always at the top of the list so I’m going to be trying my.
Hand at glutenfree and dairyfree snicker doodles and I’m also going to be explaining how to make them vegan as well if that’s something that you need to consider the recipe seems super simple the ingredients are also very like simp simple condensed the whole thing should take less than 20 minutes so I’m really looking forward to this.
And I think it’s a great way to end the 12 days of cookie series because after all this baking something simple sounds great so without any further Ado let me show you the ingredients that I’m working with today we’re going to need one cup of unsalted butter softened I always use salted when I bake and I find that it doesn’t really make a huge.
Difference it’s whatever you have on hand right so one cup would equal this one one brick of Mio’s plant-based butter otherwise you need two sticks or 8 oz of whatever butter you’re choosing to use 1 and 1/2 cups of granulated sugar two large eggs if you want a vegan option you can use Bob’s Red Mill gluten-free egg replacer or you can make.
Flax eggs 2 tpoon of vanilla extract 3 cups of gluten-free allpurpose flour with xantham gum this is the preferred brand for me I always use Bob’s Redmill one to one you can use whatever you have on hand if you don’t care to make it gluten-free you could just use regular like allpurpose flour so here’s where things get tricky is but only you know.
Because we’re giving options right so it calls for 2 teaspoons of cream of tartar and a teaspoon of baking soda however if you don’t have cream of tartar because I don’t and I wasn’t about to buy some just for this recipe what you can do instead is omit the baking soda Al together and instead of using cream of tartar just use 2 tpoon of baking powder.
So rather than 2 teaspoons of cream of tartar and 1 teaspoon of baking soda I’m just going to use 2 taspo of baking powder if you have the cream of tartar on hand by all means and lastly we need 1/4 tpoon of salt once our dough is prepared I’m going to want to roll it in a sugar cinnamon mixture before baking so for that you’re going to need another.
1/4 cup of the granulated sugar plus 2 TPO of ground Cinnamon Now for sake of ease I’m I’m going to use my hand mixer today and I’m also going to go ahead and preheat my oven right now to 350° F because this cookie dough does not need to stand in the refrigerator or chill before you bake it so we’re going to go directly from the bowl to the pan to the.
Oven so as with most cookie recipes we’re going to start with creaming our butter and sugar together so we’re putting in one cup of our butter into our Mixing Bowl along with our 1 and 1/2 cups of granulated sugar there we go so now I’m going to use my hand mixer to cream these together until it is light and.
fluffy I want to make sure to note in case I didn’t mention it yet the butter that I’m using is softened and all that means is that 2 or 3 hours before I started baking I brought the butter out of the refrigerator and just set it on the counter and forgot it there so you don’t need to do anything in fact I.
Would advise you not to like try to speed that up with the microwave or anything because then what you’re going to do is melt your butter and that’s going to mess with the texture of your finished product so just make sure even though the recipe itself is very fast make sure you plant ahead a little bit so you can leave your butter out to.
Soften for a couple hours before you begin to bake now that this is creamed together I’m going to go ahead and add in my two eggs and my vanilla extract and I’m going to cream these together until everything is smooth you guys know I never measure my vanilla I just kind of eyeball it as I always.
Say vanilla is to baking as garlic is to cooking you just got to feel it okay that’s looking great to me this is the time where if you were using your cream of tartar and your baking soda you would do two teaspoons of cream of tartar and one of baking soda I’m going to be using baking powder in place of the two so I’m adding in 2 tpoon of.
Baking powder we’re going to put in our salt next and we’re going to mix that until it’s combined so the next thing we want to do is add in our flour so that’s three cups of your flour of choice and again I’m using one to one gluten-free flour here they advise you to add in half and mix it in and then add in the other half.
Until the dough forms I’m assuming that that’s so that you don’t overwhelm the wet ingredients but also so that you don’t get a big poof cloud of flour into the air when you begin to mix so that sounds good to me I can do that open a new bag cuz you guys know I always have extra flour on standby cu the amount of baking I do you.
Have to okay start with that and we’ll put in the rest once that’s combined officially we have a cookie dough that’s it right there and this is a very simple very basic cookie dough up until this point because we haven’t Haven really added any extras in terms of flavoring so if you wanted to you could just use this as a base cookie.
Recipe and add whatever mixings you like whether that’s the cinnamon we’re about to use chocolate chips M&M’s candy cane pieces whatever this would be a great starting point for any cookie recipe but what we’re going to do now is we’re going to take a small bowl like this one and we’re going to add in our 1/4 cup of granulated sugar.
And 2 teaspoons of ground cinnamon and again I’m going to just kind of eyeball this I feel like the ratio is more important than the amount itself either way the amount it called for we probably going to have some left over so no big deal yeah that looks good to me going to mix this up a little bit to integrate it and this is where our Snicker doodle.
Flavor is going to come from so rather than dump this into the dough if I were dumping it into the dough I would have been more careful about measuring we’re going to take little scoops of our cookie dough and roll it around in here before we put it on our pan to bake speaking of which I’ve got my cookie sheet right here I’ve got some parchment.
Paper over it for easier cleanup I’ve got my handy dandy cookie scoop that you guys have come to know and love throughout this series I’m going to have it linked Down Below in case you’re looking for one for yourself but I’m just going to basically use it to help me measure and then this little ball of dough is going to go right into our.
Cinnamon and sugar so it gets a nice little coating like that I’m going to put it right on the pan and I’m going to flatten it just a bit and I just realized that you guys couldn’t see that but there it is there’s our first cookie so I’m going to do that to the rest of them I’m going to leave them about an inch and a half 2.
Inches of space in between my aim is always to get 12 cookies onto the sheet pan and then we’re going to bake them in our 350° oven I’m going to do 10 to 12 minutes because I want a crispier cookie if you want a softer cookie you could check them at 8 minutes and see how they look if you are using egg replacer you are going to want to bake for the 12.
Full minutes to make sure that they come out right just watch your oven every oven is different and so you want to make sure that they are kind of brown on the outside and still soft in the middle but not obviously raw remember when you bring them out and let them cool on the rack they’re going to continue to cook so you don’t want them to look done done.
In the oven because that means they’re going to be overdone when you’re finished flattening them by the way keeps them from puffing up in the middle but if you want a fluffier cookie just skip the flattening step I prefer a crispier cookie that’s got a fluffy doughy Center so I will not be skipping that step but I’m just going to keep.
On scooping rolling and flattening until I’ve got my full pan and then I’m going to bake these my oven tends to need a little more time it tends to IR on the longer side of baking instructions so I think I am going to give it 12 minutes before I check on it again every oven is different hopefully you know yours and if you and your oven.
Aren’t friends yet then just make sure you start checking them at the 8 Minute Mark so that you can pull your cookies out when you think they’re looking good it has been 12 minutes these smell so Heavenly they did spread some but I guess I left just enough room because.
They didn’t run together so that’s great they are feeling nice and done but not overly done when I touch them they kind of sink in the middle a little bit and that’s just where I like them because that means that they’re going to be not raw but they’re also not going to be like crispy throughout and that’s you know that’s my preference this recipe is.
Going to get me three full dozen of these so what I’m going to do is I’m going to let these cool a little bit so that I can move them safely without like them falling apart maybe 10 minutes or so and then I’m going to go and start baking off the next you know subsequent batches but I want to make sure to give you guys a taste test before we wrap up.
So as soon as these are cool enough to move off of the parchment we will come back and do that all right Pals we have a finished product you see it very easily lifts up from the pan that’s the inside looking nice it feels like it’s going to be nice and crunchy on the outside nice and fluffy on the inside so let’s give it a taste you know.
What I get it I understand why people like these so much the cookie itself is sweet but very simple so it really gives the cinnamon a chance to shine and just overall it’s not a very frilly cookie right like there’s not a lot to it but that just tells you that everything about it needs to be perfect because there’s really no place to hide and this.
Is a really really I dare say perfect cookie yeah I like that a lot I fully see that being part of our holiday cookie rotation from now on all right Pals so there’s my first ever snicker doodles if they’re your first ever too let me know in the comments if you try the recipe and you like it or not let me know that in the comments too but I’ve.
Really had a great time sharing all these cookies with you guys for vlogmas I hope you’ve been following along I put out a brand new video every single day this month from the 1st to the 25th and about half of those were cookie recipes like I said earlier so if you need some more holiday cookie inspo there’s still some time go check out the playlist.
They’re going to be in my description box and I hope that you guys have enjoyed this series make sure that you’re subscribed and that you’ve click that notification Bell so you don’t miss anything coming up in the new year and we will chat again really really soon bye
