These snickerdoodle cookies are a gluten-free twist on the Crumbl classic, with a deliciously spiced cinnamon vanilla cream cheese frosting that elevates them beyond the ordinary. Perfect for a cozy fall treat!
Snickerdoodle Ingredients:
- 2 cups gluten-free 1:1 baking flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 tsp ground cinnamon
- 1 stick dairy-free butter, melted and cooled
- 1 large egg, room temperature
- 1 1/2 tsp vanilla extract
- 1/4 cup granulated sugar
- 3/4 cup brown sugar
For Rolling:
- 1 tsp ground cinnamon
- 2 tbsp granulated sugar
Frosting Ingredients:
- 4 oz cream cheese or dairy-free cream cheese alternative, softened
- 1 stick dairy-free butter, softened
- 1 cup powdered sugar
- 1 tsp almond milk or other dairy-free milk alternative
Instructions:
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, use a mixer to blend the melted dairy-free butter with the granulated and brown sugars for about one minute.
- Mix in the vanilla extract and egg until just combined.
- Gradually incorporate the dry ingredients into the wet mixture until just combined, ensuring not to overmix.
- Using a 2 tbsp cookie scoop, place dough balls onto the prepared baking sheets. Sprinkle each dough ball with the cinnamon-sugar mixture prepared earlier.
- Bake for 12-15 minutes or until the edges of the cookies are lightly browned.
- Allow the cookies to cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
For the Frosting:
- In a mixer with the paddle attachment, beat the softened cream cheese and dairy-free butter until creamy, about 2 minutes.
- Gradually add in the powdered sugar and mix on a low speed until slightly combined. Add the almond milk and beat on high for another 2 minutes until the frosting is fluffy.
- Once the cookies are cool, generously frost each one with the cinnamon vanilla cream cheese frosting.
Notes:
- The frosting recipe makes enough for two batches of cookies. If you're only making one batch, you may want to halve the frosting ingredients.
- If using Singing Dog Vanilla vanilla frosting as a base, ensure it's mixed well with the cream cheese and dairy-free butter for a smooth consistency.
These cookies are sure to be a crowd-pleaser with their soft, warmly spiced base and rich frosting. They're a testament to the fact that gluten-free and dairy-free baking can result in treats just as indulgent as their traditional counterparts. Enjoy these cookies with a cup of coffee for a comforting, satisfying experience.
