Gluten Free Bisquick Snickerdoodles Recipes
GLUTEN-FREE SNICKERDOODLES
Whether it's the holidays or just a regular weekday, snickerdoodles are always a treat. And with this gluten-free version, everyone can have their share of this popular cookie. Using traditional ingredients like butter, sugar and cinnamon, these cookies use some non-traditional additions like gluten free all-purpose rice flour, xanthan gum and gluten-free vanilla to create the perfect soft and chewy cookie that's ready in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In medium bowl, mix flour blend, xanthan gum, baking soda, cream of tartar and salt.
- In large bowl, beat butter and brown sugar with electric mixer on medium speed until mixed. Add oil, eggs and vanilla. Beat until well blended. Stir in flour blend mixture until just combined. In small bowl, mix granulated sugar and cinnamon; set aside.
- Scoop rounded measuring tablespoons of dough, and carefully shape into balls. (Dough will be soft and slightly sticky.) Roll balls in cinnamon sugar. Place 2 inches apart on ungreased cookie sheets.
- Bake 9 to 11 minutes or until cookies are set and lightly golden brown. Allow cookies to cool on cookie sheet 2 minutes. Remove cookies to cooling racks. Cool completely.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 7 g, TransFat 0 g
GLUTEN-FREE CHOCOLATE CHIP SNICKERDOODLES
These old fashioned cookies, with chocolate chips tucked inside, have a sweet cinnamon and buttery flavor - a perfect gluten-free dessert made with Bisquick® Gluten Free mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 40
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In large bowl, mix eggs, 1 cup of the sugar, the butter and shortening. Stir in Bisquick mix and chocolate chips until dough forms.
- In small bowl, mix remaining 1/4 cup sugar, the cocoa and cinnamon. Shape dough into 1 1/4-inch balls. (If dough feels too soft for shaping, place in freezer 10 to 15 minutes.) Roll balls in sugar mixture. On ungreased cookie sheets, place balls 2 inches apart.
- Bake 9 to 11 minutes or until set. Immediately remove from cookie sheets to cooling racks. Store cooled cookies tightly covered.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 65 mg
GLUTEN-FREE BISQUICK™ SNICKERDOODLES
What's better than the classic cinnamon-sugar taste of sweet and chewy snickerdoodles? A gluten-free snickerdoodle recipe that can be shared with friends and family that eat gluten free! This recipe still gives you the great flavor and texture of classic snickerdoodles but starts with our favorite baking shortcut, gluten-free Bisquick™. Add both shortening and butter to your mix to give your cookies a chewy center with lightly crispy edges. Roll your cookies in cinnamon and sugar to finish them off just like classic snickerdoodles. We recommend doubling the recipe because we don't know many people that can eat only one of these delicious gluten-free snickerdoodles.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 30
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In large bowl, mix eggs, 1 cup of the sugar, the butter and shortening. Stir in Bisquick™ mix until dough forms.
- In small bowl, mix remaining 1/4 cup sugar and the cinnamon. Shape dough into 1 1/4-inch balls. (If dough feels too soft for shaping into balls, put dough in freezer for 10 to 15 minutes.) Roll balls in sugar-cinnamon mixture; place 2 inches apart on ungreased cookie sheets.
- Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 9 g, TransFat 0 g
GLUTEN-FREE IMPOSSIBLY EASY PUMPKIN PIE
Enjoy this impossibly easy pumpkin pie using Bisquick® gluten free mix for the holidays.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350° F. Spray 9-inch glass pie plate with cooking spray.
- Lightly spoon Bisquick into measuring cup, level off with knife. In large bowl, stir all ingredients except whipped topping with wire whisk until blended. Pour into pie plate.
- Bake 35 to 38 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until well chilled. Serve with whipped topping. Store covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1/6, Sodium 190 mg, Sugar 22 g, TransFat 0 g
GLUTEN-FREE PEANUT BUTTER COOKIES
An easy twist on the traditional peanut butter cookie, this gluten-free version is just as good as the original; no one will even notice the difference! Using Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, gluten-free vanilla and xanthan gum, it takes just 15 minutes to prep the dough. Packed with brown sugar and creamy peanut butter these cookies bake up soft, chewy and golden brown. Pack in lunches to go or savor as an after-dinner treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- In large bowl, mix sugars, peanut butter, shortening, vanilla and egg. Stir in remaining ingredients.
- Shape dough into 36 (1 1/4-inch) balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar.
- Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 6 g, TransFat 0 g
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