Gluten-Free Snickerdoodle Cookies with Cinnamon Vanilla Cream Cheese Frosting

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:

1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and cinnamon. Set aside.
3. In a large bowl, use a mixer to blend the melted dairy-free butter with the granulated and brown sugars for about one minute.
4. Mix in the vanilla extract and egg until just combined.
5. Gradually incorporate the dry ingredients into the wet mixture until just combined, ensuring not to overmix.
6. 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.
7. Bake for 12-15 minutes or until the edges of the cookies are lightly browned.
8. 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:

9. In a mixer with the paddle attachment, beat the softened cream cheese and dairy-free butter until creamy, about 2 minutes.
10. 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.
11. 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.