Snickerdoodles

Name: Snickerdoodles
Ingredients: 4.2 ounces garbanzo bean flour (about 1 cup); 1.3 ounces potato starch (about 1/4 cup); 1 teaspoon baking soda; 3/4 teaspoon xanthan gum; 1/2 teaspoon cream of tartar; 1/4 teaspoon salt; 1/4 cup butter, softened; 1/4 cup packed brown sugar; 1/4 cup granulated sugar; 1 tablespoon corn syrup; 1 teaspoon vanilla extract; 2 large egg yolks; 3 tablespoons turbinado sugar; 1 teaspoon ground cinnamon

14 ingredients

4 steps

Ingredients

4.2 ounces garbanzo bean flour (about 1 cup)
1.3 ounces potato starch (about 1/4 cup)
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup butter, softened
1/4 cup packed brown sugar
1/4 cup granulated sugar
1 tablespoon corn syrup
1 teaspoon vanilla extract
2 large egg yolks
3 tablespoons turbinado sugar
1 teaspoon ground cinnamon

Directions

1

Preheat oven to 350°.
2

Weigh or lightly spoon flour and potato starch into dry measuring cups; level with a knife. Combine flour, potato starch, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.
3

Place butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed until blended. Add corn syrup, vanilla, and egg yolks, beating at low speed. Add flour mixture; beat at low speed until blended.
4

Combine turbinado sugar and cinnamon in a small bowl. Shape dough with moist hands into 1-inch balls. Roll balls in sugar mixture. Place 2 inches apart on a baking sheet lined with parchment paper; flatten cookies with the bottom of a glass. Bake at 350° for 8 to 10 minutes or until edges of cookies are golden brown. Cool completely on pan.