Ingredients for Arlene Kennedy's delicious gluten-free snickerdoodles:

  • 1/2 cup shortening (I used margarine)
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla flavouring
  • 1/2 cup potato starch
  • 3/4 cup plus 2 Tbsp cornstarch
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 2 Tbsp water

Cinnamon-Sugar Mixture:

  • 2 Tbsp sugar mixed with
  • 1/2 tsp cinnamon


1.       Preheat oven to 350 degrees F. In a large bowl, cream together shortening and sugar. Add egg and vanilla flavouring. Mix well. Add potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt and water. Mix well to eliminate any lumps in the dough. Dough will be sticky. Lightly oil hands or spray them with nonstick spray to better handle dough. Shape into small balls, using a slightly-rounded teaspoon of dough for each cookie. Roll in sugar/cinnamon mixture.

2.       Place on lightly greased baking sheet and press each ball to an even thickness of about 1/3 inch. Bake for 10-12 minutes. A single cookie should be removed at the shortest-baking time to test for doneness. Browning is not a good indicator for these cookies.