cookie - Big Fat Classic Snickerdoodles

By tinathorn

Ingredients

• 192 grams Spectrum Organic Shortening (1 cup)
• 250 grams granulated sugar (1 1/4 cups)
• 1/4 teaspoon pure almond extract
• 2 extra large eggs
• 325 grams Canteen flour blend (2 1/2 cups) (see notes)
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 50 grams granulated sugar (1/4 cup)
• 2-3 teaspoons good quality cinnamon

Details

Adapted from glutenfreecanteen.com

Preparation

Step 1

Preheat oven to 375 degrees. Line three baking sheets with parchment paper.

In a large bowl using a wooden spoon, beat together shortening with 250 grams (1¼ cups) sugar, and almond flavoring until fully combined and somewhat fluffy. Beat in eggs until fully incorporated. Add flour, cream of tartar and baking soda and mix in until the dough comes away from the sides of the bowl.

Mix remaining sugar and cinnamon in a small shallow bowl. Using a generous 2-tablespoon scoop place dough balls in the sugar/cinnamon mixture and then on the baking sheet (about 6-7 on one sheet). Flatten cookies once on the baking sheet so they are about 2.5-inches in diameter. Sprinkle with additional sugar/cinnamon. Bake one sheet at a time in the center of the oven for 9-10 minutes. They will not brown except on the very outer edge. Don’t over bake unless you like them crispy. Remove and let them cool for five minutes in the pan. Transfer cookies to a rack to cool completely.

Baking them for 9 minutes will yield a softer cookie while baking for 10-12 minutes will yield a crispy cookie. Makes about 20 four-inch cookies.

Canteen flour blend is 2 parts superfine brown rice flour plus 1 part each superfine white rice flour and tapioca flour by weight.