Description
Enjoy these delightful Cinnamon Crinkle Cookies, a perfect blend of sweet cinnamon and a soft, crinkly texture. Made with a combination of all-purpose and gluten-free flours like brown rice flour and tapioca starch, these cookies are a comforting treat ideal for any occasion. The cinnamon sugar coating adds a beautiful crackled finish and a burst of warm flavor.
Ingredients
Cookie Dough
- 1 cup butter (room temperature)
- 1½ cups sugar
- 2 eggs
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon kosher salt
- 1½ cups brown rice flour
- 1⅓ cups tapioca starch
- ½ teaspoon xanthan gum
Cinnamon Sugar Coating
- ¼ cup sugar
- 1 tablespoon cinnamon
Instructions
- Prepare the dough: Cream together the butter and 1½ cups sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the all-purpose flour, brown rice flour, tapioca starch, xanthan gum, baking soda, cream of tartar, and kosher salt. Gradually add the dry ingredients to the wet mixture and mix until just combined. Cover and chill the dough in the refrigerator for at least 1 hour to firm up and develop flavors.
- Preheat and prepare coating: Preheat the oven to 400°F (204°C). In a small bowl, mix together ¼ cup sugar and 1 tablespoon cinnamon for the rolling coating.
- Shape and coat cookies: Scoop the chilled dough into small balls using a cookie scoop or spoon. Roll each ball in the cinnamon sugar mixture to coat thoroughly. Arrange the coated dough balls on a Silpat mat or parchment paper lined baking sheet, spacing them evenly.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 8 minutes. The cookies should appear slightly puffy with a crinkled top but not browned. If you prefer a crispier texture, bake 1-2 minutes longer, watching carefully to avoid burning.
- Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheet for 1-2 minutes, allowing them to set. Then transfer them to a wire cooling rack to cool completely. To streamline baking larger batches, use two baking sheets alternately, allowing each to cool fully between batches. Enjoy the warm, cinnamon-flavored crinkle cookies!
Notes
- Chilling the dough is essential for firm cookies and to prevent spreading while baking.
- For crispier cookies, extend baking time by 1-2 minutes but watch carefully to avoid over-baking.
- Using parchment paper or a silicone baking mat prevents sticking and promotes even baking.
- Xanthan gum helps provide structure especially with gluten-free flours.
- Store cookies in an airtight container at room temperature for up to 5 days.
