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Madison Area Gluten Intolerance Chapter

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Snickerdoodles #1

1 package (15 ounces) yellow gluten-free cake mix
1/4 cup lightly packed brown sugar
1/2 teaspoon cinnamon
8 tablespoons (one stick) softened butter
1 large egg
1 teaspoon vanilla (gluten-free)

1 tablespoon cinnamon

Mix cake mix, brown sugar, and 1/2 teaspoon cinnamon. Add butter and beat in mixer until crumbly. Add egg and vanilla and beat until dough comes together.

Sprinkle unbaked cookies with 1 tablespoon cinnamon and sugar.

For chewy cookies, do not flatten them. For crisp cookies, press down with glass bottom.

Bake at 375° F for 8-12 minutes, makes 44 cookies.