I was really suspicious of this recipe (mostly because I’m not a big fan of messing with the classics), but thought I’d try it just out of curiosity. Color me impressed. These are amazing little cookies that we practically fought over at the office. The texture is a little different due to the rice flour, especially before cooking, but the garam masala really makes these spicy cookies zing. You might be a convert, too! – BiteClub
Garam Masala Snickerdoodles
By Aly Anderson and the Gluten Free Lab
This soft and crackly classic is made sophisticated and exotic with the unexpected use of garam masala — an Indian spice blend of primarily cinnamon and clove — and fits perfectly into the repertoire of traditional holiday flavors. If you don’t have this spice blend handy, combine 2 teaspoons cinnamon, ¼ teaspoon clove, ¼ teaspoon nutmeg, ¼ teaspoon finely ground white pepper. Or just use cinnamon to make the traditional version.
Makes 1 1/2 dozen cookies
3/4 cup plus 2 tablespoons sugar
2 tablespoons garam masala
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 egg
1 teaspoon GF vanilla
Pinch of salt
3/4 cup brown rice flour
1/4 cup almond meal
1/4 cup white rice flour
Preheat oven to 350°F. Grease a baking sheet. Combine 2 tablespoons of the sugar and the garam masala in a small bowl.
In a large bowl, using an electric mixer, cream butter and the remaining 3/4 cup sugar. Add egg, vanilla, and a pinch of salt. Gradually add brown rice flour, almond meal, and white rice flour, stirring until well combined.
Form mixture into 1-inch balls, roll in garam masala mixture, and transfer to the prepared baking sheet. Bake until set but still soft, 10 to 12 minutes. Let cool on the baking sheet then transfer to an airtight container for storage.
aly — gluten free.
