Here is my recipe for snickerdoodle cookies with my secret ingredient, vanilla pudding mix! I use an easy homemade pudding mix; 1/2 cup sugar, 3 tablespoon cornstarch and 1 teaspoon vanilla extract but you can use a store bought 3.4 ounce box of cook and serve pudding mix if you don’t have cornstarch or don’t want to make it.
The pudding mix makes cookies wonderfully soft and chewy. They also hold their shape better and make much prettier cookies, in my opinion.
My husband said these are the best snickerdoodle cookies he has ever tried and when I make a batch they do not last long!
- 2 3/4 cups gluten-free all purpose flour
- 1 package of 3.4 oz cook & serve vanilla pudding mix or homemade vanilla pudding mix*
- 1/2 teaspoon salt
- 1 teaspoon xanthan gum
- 2 teaspoons baking soda
- 2 teaspoons cream of tarter
- 1 cup softened butter
- 1 cup granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla
- 1/3 cup granulated white sugar
- 2 teaspoons ground cinnamon
- Heat oven to 375° F.
- In a medium bowl, mix together the flour, baking soda, xanthan gum, cream of tartar, and salt.
- In a large bowl cream the butter and sugar together. Add vanilla pudding mix, eggs and vanilla. Mix well.
- Add the flour mixture to the creamed mixture. Mix well.
- In a shallow bowl, combine the cinnamon and the 1/3 cup of granulated sugar.
- Form the dough into balls (each equal to about 1 level tablespoon).
- Roll the balls in the cinnamon sugar mixture.
- Drop balls of cookie batter onto baking sheets about 2 inches apart.
- Bake 8-10 minutes, or until lightly browned.
- Remove from baking sheet and cool on rack.
- Homemade vanilla pudding mix: 1/2 cup sugar, 3 tablespoon cornstarch and 1 teaspoon vanilla extract.
- If the dough is soft place it in the frigde for 15-20 minutes.
This post was shared on: Gluten-Free Wednesdays