Gluten-Free Chocolate Snickerdoodles make a wonderful holiday cookie for a party or a cookie exchange. If you like snickerdoodles you have to try this gluten-free chocolate version made festive with sprinkles for the holidays.
GLUTEN-FREE CHOCOLATE SNICKERDOODLES
Growing up snickerdoodles were one of my favorite holiday cookies. There is nothing like the things that remind your of your childhood, especially around the holidays.
I love how chewy snickerdoodles are and always have that light dusting of sugar on the top. These Gluten-Free Chocolate Snickerdoodles are a twist on those classic snickerdoodles we all love, using Pamela’s All-Purpose Flour Artisan Blend , which is gluten-free. These festive holiday cookies are a nice addition to your holiday dessert table or a fun treat to bring to a cookie exchange party.
There are so many reasons to bake cookies this holiday season–from the parties, to gifts for teachers and neighbors, to cookie exchange parties, you have to have a variety of festive cookie recipes on hand.
My friends and I started a new tradition of having a cookie exchange party each year. If you aren’t familiar with them let me fill you in. Each person brings a set amount of cookies to share and everyone gets to bring home a few of each cookie to try. This is so much fun for obvious reasons, but also a great way to try new cookies and favorites to add to your recipe collection.
This year I am going to bring these White Chocolate Toasted Coconut Cookies {swap the regular flour for Pamela’s All-Purpose Artisan Blend to make them gluten-free} along with these Gluten-Free Chocolate Snickerdoodles.
I have also been eyeing up a lot of the cookie recipes over on Pamela’s Holiday Cookie recipe page. These Chai Spiced Snowball Cookies , Chocolate-Dipped Coconut Macaroons and Stained Glass Window Cookies are also on my list to make for teachers and neighbors. There is nothing like baking for those that you love. It is such a nice way to spread the joy and sweeten up other’s holiday season.
Are you ready to get baking? These Gluten-Free Chocolate Snickerdoodles are really easy to make!
Start by preheating your oven to 350 degrees F. In a large bowl whisk together the flour mix, cream of tartar, baking soda, cocoa powder and salt. Set aside. In a small bowl stir together the topping mixture {sugar and cocoa powder} and set aside.
Using a mixer cream the butter and sugar together until fluffy. Add the eggs and the egg yolk one at a time and beat until creamy.
Slowly add the dry ingredients and continue to mix until well combined. Scoop out cookies, form into 1 inch balls and then roll each ball into the sugar and cocoa topping mix and red and green sprinkles {optional}. Place each cookie on a nonstick cookie sheet, leaving space for the cookies to spread out when cooking.
Bake one cookie sheet at a time, 8 to 10 minutes depending on cookie size, until center is puffed up.
Let cool for 2 minutes then add additional holiday sprinkles.
This month, Pamela is celebrating traditional holiday cookies with their Festivities Favorites GF Promotion on Facebook . Tune in for weekly sweeps, tips, recipes and more. You’ll have the chance to win* one of a dozen holiday baking essentials kits up for grabs.
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Gluten-Free Chocolate Snickerdoodles make a wonderful holiday cookie for a party or a cookie exchange. If you like snickerdoodles you have to try this gluten-free chocolate version made festive with sprinkles for the holidays.
Ingredients
- 2 1/2 cups Pamela’s All-Purpose Flour Artisan Blend
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 2 Tablespoons cocoa powder
- 1/2 teaspoon salt
- 1 cup butter, softened {you can also use 1/2 cup butter and 1/2 cup shortening}
- 1 3/4 cup sugar
- 2 eggs plus 1 yolk, large
Topping for the cookies:
- 1/3 cup sugar
- 2 teaspoons cocoa powder
- Red and green sprinkles
Instructions
- Pre-heat oven to 350 degrees F. In a large bowl whisk together the flour mix, cream of tartar, baking soda, cocoa powder and salt. Set aside. In a small bowl stir together the topping mixture {sugar and cocoa powder} and set aside.
- Using a mixer cream the butter and sugar together until fluffy. Add the eggs and the egg yolk one at a time and beat until creamy.
- Slowly add the dry ingredients and continue to mix until well combined.
- Scoop out cookies, form into 1 inch balls and then roll each ball into the sugar and cocoa topping mix and red and green sprinkles {optional}. Place each cookie on a nonstick cookie sheet, leaving space for the cookies to spread out when cooking.
- Bake one cookie sheet at a time, 8 to 10 minutes depending on cookie size, until center is puffed up.
- Let cool for 2 minutes then add additional holiday sprinkles.
Notes
The dough freezes well if you want to save some for later or you can freeze all of the dough until ready to make your cookies.
Today’s post is sponsored by Pamela’s Products. As always, opinions are 100% my own. Thanks for supporting the brands that allow me to create new and delicious recipes.
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