Gluten Free Snickerdoodles Recipe

Introduction

These Gluten Free Snickerdoodles are soft, chewy, and bursting with cinnamon flavor. Perfect for those avoiding gluten, they offer the classic snickerdoodle taste without compromise. Enjoy a delightful treat that’s easy to make and share.

Ingredients

• 1/2 cup butter (dairy free or regular)
• 1/2 cup white sugar
• 1/3 cup light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 3/4 cups 1:1 gluten free all purpose baking flour
• 1 teaspoon cream of tartar
• 3/4 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup sanding sugar (see notes)
• 2 teaspoons cinnamon

Instructions

1. Step 1: Add the butter and both sugars to a bowl or the bowl of a stand mixer. Cream together for about 1 minute until light and fluffy.
2. Step 2: Beat in the egg and vanilla extract until fully combined.
3. Step 3: In a separate bowl, mix the gluten free flour, cream of tartar, cinnamon, baking soda, and salt. Spoon and level the flour for accurate measurement, avoiding scooping directly from the bag.
4. Step 4: Gradually add the dry ingredients to the wet mixture and stir until just combined.
5. Step 5: Scoop dough into balls about 1 1/2 to 2 tablespoons each, then roll them in the cinnamon sugar mixture made from sanding sugar and cinnamon.
6. Step 6: Place the dough balls on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes, ideally 1 hour.
7. Step 7: Preheat the oven to 350°F (175°C) during the last 15 minutes of chilling.
8. Step 8: Bake the cookies, placing no more than six on a baking sheet to allow for spreading. Bake for 10 to 14 minutes, until edges are set but centers remain soft.
9. Step 9: Let the cookies cool completely on the baking sheet before transferring. They will firm up as they cool and avoid crumbling if fully cooled.

Tips & Variations

• Use sanding sugar for coating to get a slight crunch and pretty sparkle on the cookies.
• For dairy-free, substitute butter with coconut oil or vegan margarine.
• Chilling the dough is key to preventing excessive spreading and helps develop flavor.

Storage

Store the cooled snickerdoodles in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. Reheat briefly in a warm oven if you prefer them soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of gluten free?

Yes, you can substitute with regular all-purpose flour if you don’t need them gluten free. The texture will be similar but slightly different.

Why is chilling the dough important?

Chilling helps the cookies hold their shape and prevents them from spreading too much during baking. It also improves the flavor and texture overall.

Gluten Free Snickerdoodles Recipe

Print Recipe

★★★★★

4.4 from 229 reviews

Delicious gluten-free Snickerdoodles made with a blend of gluten-free all-purpose flour, cinnamon, and sugar. These soft and chewy cookies are perfect for those avoiding gluten but still craving a classic treat. Easy to prepare and baked to golden perfection, they offer a delightful cinnamon-sugar coating that adds a perfect touch of sweetness and spice.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup butter (dairy free or regular)
• 1/2 cup white sugar
• 1/3 cup light brown sugar
• 1 egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 3/4 cup 1:1 gluten free all purpose baking flour
• 1 teaspoon cream of tartar
• 3/4 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Cinnamon Sugar Coating

• 1/4 cup sanding sugar
• 2 teaspoons cinnamon

Instructions

1. Cream Butter and Sugars: Add the butter and both white and brown sugars into a mixing bowl or the bowl of a stand mixer. Cream together for about 1 minute until the mixture is light and fluffy.
2. Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly until fully incorporated.
3. Incorporate Dry Ingredients: Spoon and level the gluten-free flour, cream of tartar, cinnamon, baking soda, and salt into the wet ingredients. Mix well to form a smooth dough.
4. Form Cookie Balls and Coat: Scoop about 1 1/2 to 2 tablespoons of dough at a time (using a cookie scoop if available). Roll each ball in the cinnamon sugar mixture made from sanding sugar and cinnamon to coat evenly.
5. Chill Dough: Place the coated dough balls on a parchment-lined baking sheet. Refrigerate for at least 30 minutes, ideally 1 hour, to firm up the dough and prevent excessive spreading.
6. Preheat Oven: About 15 minutes before baking, preheat the oven to 350ºF (177ºC).
7. Bake Cookies: Arrange only 6 cookies per baking sheet to allow room for spreading. Bake for 10-14 minutes until the edges are set but the centers remain soft. Avoid overbaking as they will firm up while cooling.
8. Cool and Serve: Let the cookies cool on the baking sheet before transferring to a wire rack to cool completely to prevent crumbling. Enjoy the classic gluten-free snickerdoodles!

Notes

• Use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum for best texture and structure.
• Sanding sugar is coarse sugar that creates a slight crunch on the cookie surface, but you can substitute with regular granulated sugar if unavailable.
• Chilling the dough is crucial to control spreading and achieve a chewy texture.
• Cookies will firm up more after cooling, so slightly underbaking is preferable.

Keywords: gluten free snickerdoodles, gluten free cookies, cinnamon sugar cookies, dairy free snickerdoodles, easy gluten free baking