Snickerdoodle Cookie Cupcakes
Inspired by Food Network
Preheat the oven 375°
Makes 12 large cookie cupcakes
1 cup organic brown rice flour
1 cup organic white rice flour
1 cup organic tapioca flour
2 teas xanthan gum
1 ¼ teas ground cinnamon
½ baking soda
1 teas baking powder
(**If you’re using unsalted butter add ½ teas salt. I love certain recipes with salted butter.)
2 sticks of salted butter (1 cup of butter)
½ cup of organic granulated sugar
¼ cup light brown sugar-packed
2 teas of pure (gf) vanilla extract
2 large eggs- room temperature
Whisk together until smooth.
2 ½ cups of confectioner’s sugar
5 TBS unsalted butter-room temperature
5 ounces of cream cheese (I used 1/3 fat- can use full fat as well)-room temperature
1 teas of pure (gf) vanilla extract
“Snicker topping” to roll the cookies in before baking:
In a shallow plate mix these two ingredients together.
2 teas ground cinnamon
3 TBS of granulated sugar
*Line 2 baking sheets with parchment paper.
*Mix first 7 ingredients: (flours, xanthan gum, cinnamon, baking soda, baking powder). Incorporate well.
*In a separate bowl cream 1 cup of butter and both sugars until smooth.
*Next add the vanilla.
*Then add one egg at a time as you lightly mix.
*Once the above is mixed well, add the dry mixture 1/3 at a time while mixing. Don’t over mix, you are just trying to endure it incorporates well. The dough should be light and airy.
*Next you will roll out 12 equal sized balls and roll each one in the cinnamon sugar mixture you have in the shallow dish.
*Place the dough ball on the parchment paper and lightly pat, 6 cookies per sheet.
Bale between 15-16 minutes.
Cool them on a cooling rack.
Once cooled, take that smooth silky frosting and play around! You can take an icing knife and smooth on some frosting or use a piping bag. If you are in a pinch, you can put the frosting in a Ziplock bag and cut the tip off and pipe that way. You know me…I am never one to judge how we play around in the kitchen! Have fun with it!
P.S. The general vote was these were delicious BUT OVER the TOP GREAT once in the refrigerator for a bit!!!!!!!!
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Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!