Snickerdoodles were a pretty sore spot in the gluten aftermath earlier this year. They were one of the few cookies that actually made me cry as I thought about making them with my mother all those years growing up. They were one of the only cookies I would ever make here.

After my last (and first) gluten-free cookie attempt, I was pretty skeptical that anything good would come of snickerdoodles, but Kay’s birthday is coming up this weekend and he’s going to be away, so I prepared a care package for him this week using a Land O Lakes gluten-free snickerdoodles recipe.

They are actually not half bad!

The dough rolled out relatively normal, like snickerdoodles should. I didn’t even have to stick it in the fridge before forming the dough balls. I was just a little unsure about how long to bake them for. I had two trays in the oven and while I swapped their places mid-baking, they did set up a little differently from each other.

Tray #1 I took out when they looked “done” like normal snickerdoodles and they are quite fragile, but seem baked enough. Tray #2 I left in a little longer because they cracked and you could see gooey uncooked insides, which is something kind of weird to happen with normal snickerdoodles. They were a little more brown when they came out and the bottom of the cookies are noticeably more burned or browned tasting. Not bad, but not my favorite.

Overall though, I was pretty happy that this was a successful recipe! Instead of their gluten-free flour mix, I used the Migros Aha Flour mix 1:1 and it was fine.

Next time I will make them I will try doubling the recipe and see if they still turn out the same. This recipe made about 20 cookies, but you can always use more snickerdoodles, wouldn’t you agree?