Our good friend, Silvana Nardone recently posted a delicious gluten-free, dairy-free Snickerdoodle recipe on her blog, Silvana’s Kitchen. If you are going to a cookie swap this year, these cookie sandwiches will be the talk of the party the next day.
Makes: 6 servings
Prep Time: 15 minutes
Bake Time: 15 minutes
1¼ cups SILVANA’S KITCHEN GLUTEN-FREE ALL-PURPOSE FLOUR
1 teaspoon baking powder
¾ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 stick (4 ounces) plus 2 tablespoons vegan butter, shortening or unsalted butter, at room temperature
½ cup packed light brown sugar
¼ cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
¾ cup blanched and peeled hazelnuts, toasted
¼ cup confectioners’ sugar, sifted
- Preheat the oven to 375º and line a baking sheet with parchment paper. In a small bowl, whisk together the flour, baking powder, ¼ teaspoon cinnamon, baking soda and salt. Using a mixer, cream 1 stick butter, brown sugar and ¼ cup granulated sugar until fluffy, about 2 minutes. Beat in the egg and vanilla. Mix in the flour mixture at low speed.
- In a small bowl, mix together the remaining 2 tablespoons granulated sugar and ½ teaspoon cinnamon. Using a 1½-inch scoop, form 12 mounds. Dip the rounded side of each mound into the sugar mixture to coat, then place sugar side up and 2 inches apart on the prepared baking sheet. Bake the cookies until golden at the edges, 12 to 15 minutes. Let cool for about 2 minutes, then, using a spatula, transfer to a rack to cool completely.
- Meanwhile, using a food processor, finely grind the hazelnuts. Add the confectioners’ sugar and the remaining 2 tablespoons shortening; process until smooth. Spread 6 cookies with about 2 teaspoons hazelnut cream each and sandwich with the remaining 6 cookies.
For more delicious gluten-free recipes, visit Silvana’s Kitchen!