Food as a gift. Such a fun idea. And even more, such a great way to spread the joy! When I think of giving food, my mind goes directly to bark. Chocolate, peppermint, anything. Made by my best friends mom. I remember standing in their kitchen as she made it (it was almost done), and playing with my friend. This must have been 5 (okay, maybe 10) years ago, but I remember it like it was yesterday.
I’ve always admired these cookies from afar. Yes, that doesn’t make sense. But I’ve never had snickerdoodle cookies. They somehow managed to sneak under my radar, even though they contain some of my favourite flavours. Of all time. Cinnamon. I use it everywhere! Yogurt, quinoa flakes, everywhere.
Then there’s the maple. I love maple. How could you not? Although snickerdoodles traditionally don’t have it, this recipe looked amazing, and when the cookies came out I knew I had a good one. The maple is just hidden there – aiding the heavier flours of sorghum and millet work flawlessly. Or at least I love ’em =D.
These cookies are my entry into Holiday Food Fest‘s Edible Gifts portion! Its hosted by Phoebe. This will also be my contribution to Linda’s What Can I Eat thats Gluten Free? where she mentioned my Pumpkin Pancakes! Thanks Linda =D. They’re also linked to Hoosier Homemade’s Cookie Exchange.
Adapted from The Busty Baker. Makes about 3 dozen.
1/4 cup tapioca flour
1/2 cup millet flour
1/2 cup sorghum flour
1/2 cup sweet rice flour
1 tsp xanthan gum
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar + some for rolling
3 tbsp maple syrup
1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, sift together flours, xanthan gum, baking powder, baking soda, cinnamon and salt.
3. In a large bowl, cream butter and sugar together, until light and fluffy. Beat in egg and maple syrup until combined. Add dry ingredients. Beat until mixed.
4. Roll dough into 1-inch balls. Roll each ball in sugar and place on baking sheet 2 inches apart.
5. Bake until tops are crackly, about 8 to 10 minutes. Remove from oven and leave on cookie sheets to cool for a few minutes. Transfer cookies to wire rack and cool completely.
Simple as that! And they’re all ready to package and give away, or keep for yourself. I promise I won’t tell!
I asked my brother what he thought of these, and he said that they were really good, but when I suggested giving any away, he flipped, saying how bad these were and that I should make another batch ;D. Its always a good sign when they don’t want to give any away.