Total Time
35mins
Prep 15 mins
Cook 20 mins

This is one of my favorite cookies and I came up with this recipe by combining a few recipes. My husband (who can eat wheat) thinks they're great! Hope you enjoy them. UPDATE: Pamela's Ulitmate Baking & Pancake Mix includes baking soda and baking powder - if you substitute a GF flour mix that doesn't include baking soda and baking powder, you will need to add 1/2 tsp baking soda and 2 tsp baking powder.

Ingredients Nutrition

Directions

  1. Cream together butter, shortening, and sugar.
  2. Add egg and mix well.
  3. Add baking mix and cream of tartar.
  4. Roll into balls the size of small walnuts.
  5. Mix together 1 T sugar and cinnamon.
  6. Roll cookies in sugar cinnamon mixture.
  7. Place on an ungreased baking sheet about 2 inches apart.
  8. Bake in a 350 degree oven for 8-10 minutes.

Reviews

(8)
Most Helpful

Our family loved these cookies. I had to use a different gluten free flour blend as one of the members in our family is allergic to nuts and Pamela's has almond meal in it. lsc

blcapshaw June 22, 2009

This is a great recipe. Very rich flavor! I love Pamela's and my family hasn't had to suffer since I had to go gluten-free. Maybe if you were new to cooking, it might be a struggle to get these to turn out perfectly, but my family is accustomed to homemade goodies. None of us have felt deprived. Thanks for sharing!

Chef Gluten Free Diva April 29, 2009

I couldn't wait to try this recipe because I really like snickerdoodles. I used all butter. They tasted really good. Mine spread out quite a bit. I baked the first dozen for 14 minutes for a chewy cookie and more than 16 minutes produced a darker and crispier cookie. I liked the chewy, my hubby liked the crispy. The crispy would make really good cookie crumbs. Thank you for sharing this recipe.

mfb December 18, 2008

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