Recipes

Snickerdoodles

We modified a recipe by Irvin Lin to match the ingredients we normally have at home. No cream of tartar, and slightly simpler flours.

Set out on the counter to warm to room temperature:

3 sticks of butter (1 1/2 cups total)
4 eggs

Preheat the oven to 350 degrees.

Separate two of the eggs. Set aside those whites for some other use.

Now you are ready to begin.

This recipe involves a slow process of creaming the butter to create puffy loft, and adding ingredients without collapsing that loft.

Begin by cutting each stick of butter into 12 pieces, and use an electric stand mixer's paddle to beat them until soft. Then add:

2 cup sugar

(Use normal, finely grandulated sugar. Fancier sugar with larger granules will not create as much puffy loft.)

Continue beating until the butter-sugar mixture is light and fluffy.

Once the butter-sugar mixture is light and fluffy add while the mixer continues beating:

the 2 egg yolks
the 2 eggs
1/4 cup olive oil
3 tsp vanilla

Stop the mixer. Stir together in a separate bowl before adding to the mixer's mixture:

2 cups brown rice flour
1 cup teff flour
2 cup tapioca flour
1 tsp xanthan gum
4 tsp baking powder
1 tsp salt

Beat again until the flours are incorporated and the batter is smooth.

In a small bowl, mix:

1/4 cup white sugar
1 Tbsp ground cinnamon

Get out a tray with a silpat. To be efficient, first scoop out balls of dough onto the silpat, and then roll those balls in the sugar-cinnamon mixture and replace them back on the silpat.

Bake the cookies for 15 minutes.