Lemon Snickerfools, Gluten Free



I ate my first Snickerdoodle when I was a small kid.   It was missing something – probably, chocolate.  And all these years later I still think Snickerdoodles are boring and I still don’t like them much.

The cream of tartar flavor is like eating tooth filling material.  And cinnamon/sugar belongs on toast, I think.  But yet I’ve always been attracted to them for some unexplainable reason.  I really want to like them.

I bought a new jar of cream of tartar recently because I needed it for those egg white creations.  The old jar was probably purchased during the Carter administration.  And while I was putting it away I mused that I would probably be using a walker the next time I replaced it.  And then Snickerdoodles popped into my head.  Yes, that is how my crazy little brain works – wisps of threads and off I go.

I remembered that my friend Irvin, from Eat the Love, had posted a holiday recipe for gluten-free Snickerdoodles.  I also saw them  in Alice Medrich’s new cookie book here (not GF).  Both those recipes (and their authors) made me really want to think about giving that Snickerdoodle another chance.

And though both recipes produced lovely cookies, I still didn’t think I would like them much.  So I put that little jar of cream of tartar away and moved on to chocolate things.  But in the back of my mind, apparently those wispy threads were up to something.

In the middle of a blue-sky afternoon while I was walking Lulu and Phoebe, it came to me.  Lemon.  After all, in Cap’n Awesome’s family, lemon is a food group.  I bet lemon and Snickerdoodle could cohabitate together in one awesome cookie.

And I started baking.  And eventually the Lemony Snickerfool was born.  It took a few tries, but I think this rendition is the best of the bunch I tested.  It combines the character of that crazy (forgettable) Snickerdoodle and the awesomeness that is lemon, the food group that is obviously missing from the food pyramid along with chocolate.

Lemon Snickerfools are crazy big cookies rolled in lemon sugar (cinnamon is not invited to the party) that has been left to mingle together to best develop a hearty lemon-sugar flavor.  The cookie has less cream of tartar and lots of lemon zest and the bonus of lemon flavoring.

And if you are feeling very daring – a little lemon glaze adds to the festivity (mix some powdered sugar with lemon juice).

A toast.  To a Lemon Snickerfool that is anything but boring.

Canteen Lemon Snickerfools

Makes about 10-12 4.5 inch cookies.

  • 7 ounces GF Flour (3 oz potato starch, 2 oz oat flour, 1 oz brown rice, 1 oz white rice flour)
  • 1 scant teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • pinch salt
  • 4.5 ounces white sugar
  • 7 tablespoons unsalted butter room temperature, but not too warm
  • 1 large egg plus one egg white
  • 1/2 teaspoon pure lemon flavoring (not juice)
  • 1/2 teaspoon pure vanilla
  • 2 teaspoons lemon zest (or more if you like)
  • Lemon sugar for rolling: (zest of one lemon plus 4 tablespoons sugar)

Preheat oven to 350.

Line 2 baking sheets with silpat or parchment

If you can, make the lemon sugar mixture the day before and let it dry out.  Or if you’re in a hurry, make it at least an hour or two before you mix the dough.

Zest a lemon and add that to 4 tablespoons of sugar in a small bowl.  Using your fingers, work the zest into the sugar thoroughly.  Let it sit to infuse.  Break it up with the back of a spoon before using.  Set aside until you are ready to bake the cookies.

Weigh flours in a small bowl and add cream of tartar, baking soda, salt and mix thoroughly with a whisk.

In a stand mixer bowl, weigh the sugar first and then add the butter.  Beat until fluffy and pale yellow.  Add in the egg and the egg white, flavorings and zest.  Mix thoroughly.

Add in the flour mixture on low (because you don’t want flour dust all over the kitchen) and blend together just until incorporated.

If the dough is too soft, refrigerate at least 30 minutes (or overnight).  Scoop by double tablespoons. Roll into a ball and then roll it again in the lemon/sugar mixture making sure to cover the whole dough ball.

Place about 5 to a baking sheet because they will spread. A lot.

Bake 6 minutes and rotate.  Bake about 6-8 minutes more and take them out when they look just barely golden and become rather flat.  Some might stay puffy – but most will flatten out.  The puffy ones are just as tasty.

Cool on a rack.  And smell that lemon goodness.

more from Irvin at Eat the Love:  GF Snickerdoodle

and Alice Medirch:  Snickerdoodle from Chewy Gooey Crunchy

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