Pin Reaper: Sam
Original Inspiration: http://www.pinterest.com/pin/132504414009678172/ via http://mygluten-freekitchen.com/snickerdoodles-gluten-free/
What I Did: My boyfriend’s favorite dessert is snickerdoodle cookies. I’m allergic to gluten. I tried to make us both happy with gluten free snickerdoodles. This result was disastrous. I thought, oh well, I’ll keep cooking, they might not look pretty but I can cut them up and they will still taste good. Somehow, the longer I cooked them, the runnier they got….
My Result:
Did you follow the recipe exactly? Do you have any idea what might have gone wrong?
That’s what always happens when I try to make snickerdoodles. From what I can tell, this happens because the dough is too runny to be easily molded into balls and the balls are too big, so they wind up expanding and merging together. I’ve found that chilling the dough should be done at some point, but it never led to anything conclusive. The cookies are still delicious, though 🙂
No comment actually. Just want to get on the “notify me of new posts by email” list.
I haven’t read the recipe, but let the dough set! Take all the dough and roll it out into a log, wrap in plastic wrap, and stick it in the fridge for a *minimum* of 30 minutes (I usually do about an hour). Then slice and bake. Works much better.