Sunday, February 27, 2011

Snickerdoodle cookies

  • 1 package (15 ounces) yellow gluten-free cake mix

  • 1/4 cup lightly packed light brown sugar

  • 1/2 teaspoon ground cinnamon

  • 8 tablespoons butter (1 stick), cut into tablespoons

  • 1 large egg

  • 1 tablespoon pure vanilla extract

  • 1 tablespoon cinnamon sugar (see below)

1. Place a rack in the center of the oven and preheat the oven to 375˚F. Set aside 2 ungreased baking sheets.

2. Place the cake mix, brown sugar, and cinnamon in the bowl of a food processor fitted with a steel blade and pulse once to combine. Add the butter to the processor and pulse until the mixture is crumbly, 15 to 20 pulses. Add the egg and vanilla and pulse until the dough comes together in a large ball, 10 pulses.

3. Scoop the cookie dough into 1-inch balls, roll in cinnamon-sugar mixture, and arrange 12 balls on each baking sheet, 2 to 3 inches apart. If you want crisp 3-inch cookies, press down on the balls with the bottom of a small glass to flatten them. If you prefer chewy 2 1/2-inch cookies, do not flatten the balls of dough.

4. Place the baking sheets in the oven and bake the cookies until golden brown, 8 to 12 minutes. Using a metal spatula, immediately transfer the cookies to wire racks to cool completely, 15 minutes.

Cinnamon Sugar:

1. To make your own cinnamon sugar, stir 1 tablespoon of ground cinnamon into 1/4 cup of granulated sugar.

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