When I was a kid my mom had both of my grandmas fill out books called Grandmother Remembers. It is filled with all sorts of memories from their childhoods, weddings, the birth of my parents, and then my birth. Now that both of my grandmas are gone, these books are so cherished. One of my favorite parts is the section where they both left some family recipes.
My Dad's mom was a consummate baker. Some of my best memories are her baking and cooking (she's the one who made the Kitty Litter, too). One of her most beloved recipes were her snickerdoodles. They're perfectly chewy and have a crackly top. Thankfully she wrote the recipe in my Grandmother Remembers book so now I have it forever.
Sadly, since I can't eat wheat anymore, Grandma's original snickerdoodle recipe is not an option for me. Since this is Father's Day weekend, I decided to post my grain-free version of these special cookies. My version required several substitutions (ummm...I will not be using margarine)`, but the idea (and the ratios) are the same. I've gotta be honest, Grandma's are better. Hers had decades of perfection. It is hard to replicate the same chewiness with grain-free flours.
But these are pretty delicious little cookies. They're crisp on the outside, fluffier inside, and have plenty of cinnamon flavor. The real secret to snickerdoodles is the cream of tartar, so I had to keep that!
I do hope you'll try these sometime. Maybe they'll be special to your family, too. Happy Father's Day to all the wonderful fathers out there, to those that are trying really hard to be wonderful fathers, and to those filling the spot where a father should be. Bless you all, we love you.
- In a medium bowl, whisk together the shortening and maple syrup.
- Add the dry ingredients to the bowl, and fold together with a spatula.
- Cover the bowl, then chill the dough for 40 minutes.
- Preheat the oven to 375.
- Mix the cinnamon and sugar together in a small bowl.
- Roll the cookie dough into walnut-sized balls and dip only 1 side into the cinnamon sugar
- Place the cookies on a parchment lined pan, sugared side up. Lightly press down on the cookies to flatten them slightly, the will not spread much during baking.
- Bake the cookies for 8-10 minutes.
I'd love to see a picture if you decide to make these. Post it to Instagram and tag me at #ideatthatfoodtoo. If you want to save the recipe for later, click the image below to Pin it.