Gluten Free Snickerdoodles Recipe
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.
- 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
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
- 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.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly until fully incorporated.
- 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.
- 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.
- 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.
- Preheat Oven: About 15 minutes before baking, preheat the oven to 350ºF (177ºC).
- 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.
- 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
Find it online: https://ricoloranz.com/gluten-free-snickerdoodles-recipe/
