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Instructions
Step
1
Heat oven to 375°F. In large bowl, mix eggs, 1 cup of the sugar, the butter and shortening. Stir in Bisquick™ mix until dough forms.
Step
2
In small bowl, mix remaining 1/4 cup sugar and the cinnamon. Shape dough into 1 1/4-inch balls. (If dough feels too soft for shaping into balls, put dough in freezer for 10 to 15 minutes.) Roll balls in sugar-cinnamon mixture; place 2 inches apart on ungreased cookie sheets.
Step
3
Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.
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To prevent cookies from continuing to bake on the cookie sheet, remove them quickly and onto a cooling rack once you remove them from the oven. Your cookies might be a bit soft, but they will firm up once they are cool.
Freeze your extra cookies to enjoy them later. Once cookies are cool, store them in a freezer-safe sealable plastic bag. Label them with the date and make sure to eat the leftover cookies within three months.
Add a scoop of gluten-free vanilla ice cream between two cookies for deliciously soft and chewy snickerdoodle ice cream sandwiches! Roll your ice cream sandwich in butterscotch chips for a light and flavorful crunch.
If you are serving these cookies with other cookies that aren’t gluten free, make sure to keep the gluten-free baked goods separate with a sign. Your gluten-free guests will thank you!
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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