A few months ago, my husband and I transformed our home into a casita, or mini-retreat. We’ve met travelers from all over the world, each of them with unique preferences for food. But here’s one thing our travelers have in common: home-made COOKIES!
When our guests arrive, a plate of fresh cookies is waiting for them. Usually chocolate chunk cookies until recently when I had one guest who turned out to be gluten and dairy intolerant. Luckily, I had a go-to snickerdoodle recipe in my arsenal and swapped the butter for vegetable shortening and wheat flour for Bob’s Red Mill Gluten-free 1-to-1 baking flour. There was hardly any difference and the guests just LOVED IT!
Recipe yields 32 cookies
- 1 cup vegetable shortening
- 1 1/2 cup white sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 2/3 cups AP gluten-free flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tbsp white sugar
- 2 tsp ground cinnamon
Preheat oven to 350 degrees
Beat shortening with 1 1/2 cups of white sugar until blended. Beat in eggs one at a time, then vanilla. Blend in flour, cream of tartar, baking soda, and salt. Using a small cookie scoop to form cookie dough balls and set aside.
In a separate bowl, mix sugar with cinnamon. Roll cookie dough in mixture until covered completely and place on a nonstick baking sheet 2 inches apart. Bake 8-10 minutes. Cool cookies completely before serving.
*Leftover cookie dough can be stored for up to 6 months if stored in an airtight container in the freezer. When you’re ready to bake, allow the dough to reach room temperature for 15 minutes before baking in the oven.