Can you keep a secret? We all have our fair share of secrets. There are those we hold about ourselves. The thoughts and facts too embarrassing, hurtful, or damaging to share with others. Some we hold onto from childhood, perhaps realizing as we age that they are silly and we share them with others. Or maybe we realize they were bad and still need to be shared. There are always those few we’ll hold onto forever and ever for better or worse. Some secrets remain only deep within us, though we share others with our closest loved ones, swearing them to secrecy as well.
Then there are the secrets others tell us that we hold on to. Some are super important and we uphold our secret keeping duty as a friend. Don’t forget about the fun secrets: surprise parties, Christmas presents, secret plans. These are the hardest to keep because they are so awesome we can’t wait for the surprisee to know what’s in store. And, come on, admit it, sometimes when someone tells us a secret, we tell one or two other people. You might tell your spouse and I might tell Mom or Dad. But they are sworn to secrecy too, so it’s still a secret, right?
I’m a pretty good secret keeper, though there is almost nothing I keep from Mom. Seriously, like nothing. At Christmas, don’t press me because I’m a moment away from a secret blabbing meltdown at all times. Personally, my life is a whole lot simpler and better without many secrets. It’s the way I like it.
These cookies have a secret, but I’m letting you in on it. You ready? They’re gluten free. That’s right these Brown Butter Snickerdoodles in all their cinnamon sugar glory are totally gluten free. I have been intrigued by gluten free baking and this Sunday Supper seemed like the perfect time to experiment. I used Bob’s Red Mill All-Purpose Gluten Free Flour and some xanthan gum. Oh, yeah, I got all molecular gastronomy on these cookies!
They baked up super soft, with perfectly underbaked centers. They are light golden brown and taste similar to regular Snickerdoodles only better because they have tremendous depth of flavor from brown butter. If you’re gluten free, or even if you’re not, make these cookies and see if anyone knows their secret.
Don’t forget to check out all of this week’s other Sunday Supper dishes!
- Dairy, Egg, Gluten, Nut & Soy Free Brown Rice Breakfast Pudding by girlichef
- Dairy & Nut and Sugar Free Blueberry Tangerine Muffins by Vintage Kitchen
- Dairy, Egg, Gluten, Nut, and Soy Free Homemade Mango Jam Recipe by Masala Herb
- Gluten Free Nothing Missing Manicotti by Jane’s Adventures in Dinner
- Gluten Free Sun-Dried Tomato & Feta Meatballs over Courgette Noodles by Small Wallet, Big Appetite
- Gluten Free Pizza by Cravings of a Lunatic
- Dairy, Egg & Nut Free Balsamic Portobello Burgers by Curious Cuisinere
- Dairy, Egg, Gluten & Nut Free Mushroom Risotto Bake by Cindy’s Recipes and Writings
- Dairy, Egg & Gluten Free Vegan Mac and “Cheese” by Webicurean
- Dairy, Egg & Nut Free Creamy Mushrooms on Pasta by The Not So Cheesy Kitchen
- Gluten Free Persian Cucumber Yogurt by Shockingly Delicious
- Gluten Free Quinoa with Olives, Basil and Sun-dried Tomatoes by That Skinny Chick Can Bake!!!
- Dairy Free Farro and Fruit Salad by Magnolia Days
- Dairy, Egg, Gluten & Dairy Free Fattoush Salad by From the Bookshelf
- Gluten Free Chickpea Fritters by The Lovely Pantry
- Dairy, Egg, and Gluten Free Black Bean and Mango Salad by Soni’s Food
- Dairy, Egg, Gluten, and Nut Free Grilled Fennel Salad by Food Lust People Love
- Dairy & Gluten Free French Bread by Blueberries and Blessings
- Dairy & Gluten Free Crunchy Almond Sesame Crackers by Sue’s Nutrition Buzz
- Dairy & Gluten Free Individual Chocolate Pavlovas by The Girl in The Little Red Kitchen
- Gluten Free Flourless Chocolate Chip Peanut Butter Cookies by Juanita’s Cocina
- Dairy, Egg & Gluten Free Apple Almond Butter Cookies by What Smells So Good?
- Gluten Free Chocolate Chip Cookies with Almond Flour by Hezzi-D’s Books and Cooks
- Nut Free Lemon Cardamom Wedding Cookies by Gourmet Drizzles
- Dairy Free Chocolate Gelato by Growing Up Gabel
- Dairy, Egg, Gluten & Sugar Free Cantaloupe, Strawberry, & Coconut Gazpacho by Peanut Butter and Peppers
- Gluten Free Meringue Kisses with Dulce de Lece by Basic N Delicious
- Dairy & Egg Free Vegan Everyday Chocolate Loaf by Gotta Get Baked
- Gluten, Dairy, and Nut Free Coconut Macaroons by Happy Baking Days
- Dairy, Egg, Gluten & Soy Free Tastes like Chocolate Ice Cream by Cookistry
- Gluten Free Enoki Mushroom & Pine Nut Quinoa by Family Foodie
- Gluten Free Mousse & Cookies by Ninja Baking
- Gluten Free Brown Butter Snickerdooles by Pies and Plots
- Dairy, Egg & Soy Free Chai Spice Coconut Ice Cream by Daily Dish Recipes
- Gluten Free Lemonade Dip by The Messy Baker
- Nut & Fat Free Chocolate Angel Food Cake by Table for Seven
- Gluten & Dairy Free Honey Bear Smoothies by Neighborfood
- Sugar Free Strawberry Meyer Lemonade by The Weekend Gourmet
Be sure to come back on Sunday for all the amazing “Free For All” recipes! We would love to have you join our Twitter #SundaySupper chat party starting at 7:00 pm EST. Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to see you 🙂 to join all you need to do is follow[ the #SundaySupper hashtag and please do not forget to include the hashtag in your tweets as well. Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.
2 sticks unsalted butter, cubed
2 ¾ cups Bob’s Red Mill All-Purpose Gluten Free Flour
¾ teaspoon xanthan gum
2 teaspoons cream of tartar
1 teaspoon baking soda
1 tablespoon plus 2 teaspoons ground cinnamon, divided
½ teaspoon kosher salt
2 large eggs
1 tablespoon milk (I used almond milk)
1 cup plus 3 tablespoons granulated sugar, divided
½ cup firmly packed light brown sugar
In a medium saucepan, cook the butter over medium heat swirling occasionally, until the butter turns deep golden brown. Watch carefully as it can go from brown to burned very quickly. Immediately pour the butter into the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low for 5-7 minutes, until it is room temperature.
In a medium bowl, stir together flour, xanthan gum, cream of tartar, baking soda, 1 tablespoon cinnamon, and salt. In a small bowl, whisk eggs and milk together.
When the butter has reached room temperature, stop the mixer before adding 1 cup of granulated sugar and the brown sugar. Beat on medium for about 2 minutes. Stop and scrape down the bowl before beating for about another minute. With the mixer running on low, drizzle in the egg mixture and mix until well combined, about 1 minute.
Stop the mixer. Add 1/3 of the flour mixture, then mix it in on low for about 15 seconds. Add another third and mix it in, followed by the final third. Remove the bowl from the mixer and stir the dough by hand once to make sure there are no dry ingredients lurking in the bottom of the bowl. Form the dough into a ball in the center of the bowl. Cover the bowl tightly with plastic wrap and refrigerate at least 1 hour and up to 2 days.
Preheat oven to 350 degrees F. Line 2 baking sheet with parchment. In a small bowl, stir together remaining 2 teaspoons cinnamon and 3 tablespoons sugar.
Form the dough into about golf ball sized balls (I like big cookies!) and roll the balls in the cinnamon sugar mixture until fully coated. Place on the prepared sheet. Cookies will spread a lot during baking, so space them as far apart as possible. Once all the cookies are coated, bake for about 15 minutes, rotating the pans halfway through, until the cookies have spread, puffed, and cracked. Cool completely on pans. Cookies may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature about an hour or in a 350 degree F oven for 5-10 minutes for that fresh baked cookie taste.
Recipe adapted from Baked Elements