Food Allergies for the Holidays: Gluten-Free Snickerdoodles

It's that time of year.  The time when I made 8 different kind of Christmas cookies and then throw a Hannukwanzachrist (it was Christmakkuh until Josh Schwartz made that trendy) party so everyone can help me eat them.  I'm pretty sure between the butter, the shortening, the flour and the sugar, eating them myself would cause a 40+ pound holiday weight gain. 

This is my first Christmas season eating wheat-free.  So I decided it was time to start experimenting with gluten-free cookies.  It really wasn't that hard.  I basically combined two recipes floating around my stack of cookie recipes.  

Gluten-Free Snickerdoodles

Beat together 1/2 cup butter (softened) with 1 cup sugar. 

Beat in 1 egg and 1/2 teaspoon vanilla.

Mix together dry ingredients:

1 1/2 cup gluten-free flour (I used Bob's Red Mill All-Purpose Gluten-Free Flour Mix)

3/8 teaspoon xanthum gum

1/4 teaspoon baking soda

1/4 teaspoon cream of tarter

Mix dry ingredients into wet ingredients.

Combine 1 tabelspoon each sugar, nutmeg and cinnamon and put on a plate or bowl for coating the batter.

Roll about 1 tablespoon of batter into a ball, then roll in sugcinnameg mixture to coat.  

Bake at 375 for 10 minutes, then remove to rack to cool.

That's it!  It's that easy.  And they are DELICIOUS.  Be careful with the gluten-free flour mix you use - some already have xanthum gum and some don't.  If it doesn't include it, 1/4 teaspoon xanthum gum per 1 cup of flour should be about right.  

I enjoyed a nice warm cookie with a glass of unsweetened vanilla coconut milk.  The holidays aren't going to be so bad after all!