Summer Swirl Cinnamon Sugar Cookies
A delightful gluten-free twist on classic cinnamon sugar cookies, perfect for summer enjoyment!
Equipment
- Hand mixer or stand mixer
- Parchment-lined baking sheet
- Wire Rack
Ingredients
For the Cinnamon Pockets
- 1/4 cup + 2 tablespoons unsalted butter softened
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
For the Cookie Dough
- 1 cup unsalted butter softened
- 1 1/2 cups white sugar
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 3/4 cups gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons cream of tartar
For the Cinnamon Sugar Coating
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
Instructions
- Step 1: Craft Your Delightful Cinnamon Swirls
In a small bowl, gently combine the softened butter, brown sugar, and ground cinnamon until it forms a thick, smooth paste. This simple step creates the magic! Roll this mixture into tiny, marble-sized balls (about 1/2-inch in diameter). Place them on a parchment-lined baking sheet and pop them into the freezer for at least 30 minutes until they're perfectly firm. - Step 2: Prepare the Light & Tender Dough
Using a hand mixer or a stand mixer, beat the softened butter and white sugar together in a large mixing bowl until the mixture is beautifully light and fluffy. Next, stir in the eggs and vanilla extract, mixing until everything is well combined. In a separate bowl, whisk together your gluten-free flour, baking soda, sea salt, and cream of tartar. Gradually add these dry ingredients to the wet mixture, mixing on low speed just until a soft dough comes together – avoid overmixing for the best texture! Once your cinnamon marbles are frozen solid, gently fold them into the cookie dough on low speed until they are just distributed throughout. - Step 3: Roll and Sprinkle for Perfection
In a small bowl, mix together the white sugar and ground cinnamon for your inviting coating. Scoop out about 2 tablespoons of cookie dough per cookie and roll it into a neat, round ball. Roll each dough ball generously in the cinnamon sugar mixture until it’s beautifully coated all around. Place the coated dough balls on a parchment-lined baking sheet, making sure to leave about 2 inches of space between each one to allow them to spread perfectly. - Step 4: Bake to Golden Goodness
Preheat your oven to 350 degrees F (175°C). Bake the cookies for 11-12 minutes, or until the edges are just set and turn a lovely light golden color. Remember, they'll continue to set a bit as they cool, so don't overbake! Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve them with a tall glass of milk and enjoy this healthier, gluten-free twist on a classic treat!
Notes
Serve these delicious gluten-free cookies with a tall glass of milk for a perfect treat!
Nutrition Information (per serving):
Calories: 188kcal
Total Carbs: 26g
Net Carbs: 26g
Fats: 9g
Protein: 2g
Calories: 188kcal
Total Carbs: 26g
Net Carbs: 26g
Fats: 9g
Protein: 2g
