Crispy edges and a soft, chewy centre—what’s not to love? These sweet and spicy gluten-free treats are bound to become a favourite. See below for our cream cheese sandwich variation.
- Prep time 35 minutes
- Total time 1 hour & 45 minutes
Cinnamon Sugar: In small bowl, stir sugar with cinnamon; set aside.
Dough: In bowl, whisk together flour, baking soda, ginger, cinnamon, salt and nutmeg.
In large bowl, whisk together butter, brown sugar, granulated sugar and molasses until combined; whisk in egg and vanilla until smooth. Stir in flour mixture to form soft dough. Divide dough in half; shape into discs. Wrap each in plastic wrap; freeze until firm, about 30 minutes.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Roll dough by 1 tbsp into balls; roll in Cinnamon Sugar to coat. Arrange, 2 inches apart, on prepared pans. Press gently with palm of hand to 1/2-inch thickness.
Bake, 1 sheet at a time, until cookies spread and tops crack, about 10 minutes. Let cool on pan on rack for 2 minutes; transfer directly to rack to cool completely, about 15 minutes.
Glaze: In small bowl, whisk icing sugar with milk until smooth, adding more milk, 1/2 tsp at a time, until desired consistency; drizzle over cookies. Let stand until set, about 20 minutes.
CHANGE IT UP:
SNICKERDOODLE CREAM CHEESE SANDWICH COOKIES
Bake cookies as directed. In bowl, using hand mixer on medium speed, beat together 250 g pkg cream cheese, softened; 1/4 cup butter, softened; and 1 tsp vanilla until combined, about 1 minute. Beat in 2 cups icing sugar, 1/2 cup at a time, until fluffy, about 2 minutes. Spread 1 tbsp of the filling onto bottoms of half of the cookies; sandwich with remaining cookies, flat side down.
Makes about 48 cookies.
Nutritional facts PER COOKIE: about
- Fibre 0 g
- Sodium 56 mg
- Sugars 9 g
- Protein 0 g
- Calories 90
- Total fat 3 g
- Potassium 53 mg
- Cholesterol 12 mg
- Saturated fat 2 g
- Total carbohydrate 15 g
- Iron 1
- Calcium 1
- Vitamin A 3