MY GLUTEN FREE- SNICKERDOODLE, EXCEPT THAT THIS ONE IS NOT A CAKE OR A COOKIE, IS WHAT I CALL “IN BETWEEN”

My twin daughter Suzy and I tested this recipe. Definitely, a snickerdoodle cookie is crunchy like most cookies are; a snickerdoodle cake is soft like all cakes are; however, this snickerdoodle recipe gives us the in-between version, not crunchy but not too soft. The best part, is totally gluten free. Try it, you’ll love it.
 
Approximate Prep and Cooking Time: 35 to 40 minutes
Approximate Cost: $9.07 or .57 cents a piece
Difficulty Level:     X    Easy
Servings: 16 pieces - 2” ea. On an 8 x8 baking mold
 
Ingredients for the snickerdoodle ($8.27)
1 cup melted unsalted butter ($2.21)
2 cups of granulated blonde organic sugar (.80)
2 tbsp. Carnation milk (.15)
2 large eggs (.32)
2 ¾ cups of Bob’s Red Mill Gluten Free All- Purpose Flour ($1.49)
¼ tsp. salt (.10)
½ tsp. cream of tartar (.10)
1 tsp. baking powder (.10)
Fruits to garnish ($3.00)
 
Ingredients for my snickerdoodle topping (.80)
1/2 cup brown sugar (.35)
1/2 tbsp. cinnamon (.15)
 1/2 tsp. ginger (.15)
1/2 tsp. nutmeg (.15)
 
Directions
Preheat oven to 350 degrees. Oil spray an 8 x 8 or 8 x 9 baking pan. Set aside.
In a bowl, combine the dry ingredients: flour, cream of tartar, salt and baking powder. Set aside.
In a cake mixing machine bowl with the wire whip attachment, combine your sugar, melted butter at room temperature and milk. Mix until combined.
Add the eggs, mix until combined.
Add the dry ingredient you combined earlier: flour, cream of tartar, salt and baking powder.
Pour the mix into the prepared baking pan.
 
Now, prepare the snickerdoodle topping by mixing together the ingredients listed above; brown sugar, cinnamon, ginger powder, fresh ground nutmeg until all combined. Sprinkle over the cake batter and bake at 350 degrees for about 25 minutes or until a toothpick inserted in the middle comes out clean.