Gluten-Free Snickerdoodles Recipe
If there is one cookie that can win over absolutely everyone at a holiday party, bake sale, or random Tuesday night, it’s Gluten-Free Snickerdoodles. With their crackly tops, sparkly cinnamon-sugar coating, and soft, chewy centers, they taste just like nostalgia—only made safe and irresistible for those avoiding gluten. These sweet bites of cinnamon bliss couldn’t be easier to whip up, whether you’re baking for food sensitivities or simply in the mood for the coziest treat.
Ingredients You’ll Need
You probably have most of these ingredients on hand, and each one plays a starring role in nailing the perfect cookie texture and iconic flavor of Gluten-Free Snickerdoodles. Don’t underestimate the importance of cream of tartar or a high-quality cinnamon—every detail matters here for the ultimate, crave-worthy batch!
- Gluten-free all-purpose flour (with xanthan gum): This is your foundation; go for a trusted blend that includes xanthan gum for that classic, chewy texture.
- Baking soda: Lends lift and just the right amount of spread as your cookies bake.
- Cream of tartar: The secret to that signature snickerdoodle tang and soft bite.
- Salt: Essential for balancing the sweetness and highlighting all the warm, spicy notes.
- Unsalted butter (softened): Brings rich flavor and a wonderfully tender crumb.
- Granulated sugar: For sweetness and achieving crisp, sparkly tops.
- Large egg: Binds everything together and adds moisture for a chewy finish.
- Vanilla extract: Elevates the dough with a subtle, aromatic sweetness.
- Additional granulated sugar (for coating): Ensures every bite has a delightful crunch.
- Ground cinnamon (for coating): The star spice that gives Snickerdoodles their iconic flavor and irresistible aroma.
How to Make Gluten-Free Snickerdoodles
Step 1: Prepare the Oven and Pans
Get started by preheating your oven to 350°F (175°C). Line a cookie sheet with parchment paper to guarantee easy cookie release, no matter how sticky your dough may be. This little step means you’ll have beautifully golden bottoms every single time!
Step 2: Mix the Dry Ingredients
Grab a medium mixing bowl and whisk together your gluten-free flour, baking soda, cream of tartar, and salt. This blend ensures that every Gluten-Free Snickerdoodle bakes up with a tangy center and chewy edges. Give it a good mix so the leaveners and salt are evenly dispersed.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until pale and fluffy. Creaming adds tiny air pockets, helping the cookies stay perfectly light and soft. You’ll know it’s ready when the mixture looks lighter in color and a bit cloud-like.
Step 4: Add the Egg and Vanilla
Mix in the egg and vanilla extract, beating until fully combined. This is where the magic of buttery flavor and that signature snickerdoodle aroma starts to build.
Step 5: Combine Wet and Dry Ingredients
Gradually add your dry mixture on low speed (or mix gently by hand) until a soft but cohesive dough forms. If your dough seems a tad sticky, that’s totally normal for Gluten-Free Snickerdoodles, but it should still be easy to scoop. If needed, chill for 30 minutes—especially if your kitchen is warm—to keep those cookies nice and thick.
Step 6: Make Cinnamon-Sugar Coating
Pour the remaining granulated sugar and ground cinnamon into a small bowl. Swirl them together until you have a sweet, fragrant mixture that will coat each cookie in cinnamony sparkle.
Step 7: Shape, Coat, and Bake
Scoop tablespoon-sized portions of dough and roll them into balls. Next, roll each dough ball in the cinnamon-sugar mixture and arrange them on your parchment-lined baking sheet about two inches apart. Flatten each slightly with your palm so they bake up with perfect crackly tops. Bake for 10 to 12 minutes, just until the edges are set but the centers are still soft—they’ll continue to bake a touch as they cool!
Step 8: Cool and Enjoy
Remove the cookies from the oven and let them cool on the pan for five minutes before transferring to a wire rack. This resting time helps them finish baking through without drying out, ensuring a chewy, tender cookie every time.
How to Serve Gluten-Free Snickerdoodles
Garnishes
A fresh batch is delicious on its own, but if you want a “wow” factor, sprinkle an extra pinch of cinnamon-sugar over the warm cookies. Or give them a dusting of powdered sugar for a festive snowy look—the gentle sweetness pairs beautifully with the cinnamon.
Side Dishes
Serve these Gluten-Free Snickerdoodles alongside a big glass of cold milk, a creamy oat latte, or steaming spiced chai for the ultimate cozy experience. For a party platter, pair them with other gluten-free classics like brownies or chocolate chip cookies for a dessert spread everyone can enjoy.
Creative Ways to Present
Go beyond the cookie jar by turning your Gluten-Free Snickerdoodles into ice cream sandwich halves, crumbling them over cinnamon yogurt parfaits, or wrapping bundles with kitchen twine for sweet, homemade gifts. Their crackly sugar tops photograph beautifully, making them a star for holiday dessert tables.
Make Ahead and Storage
Storing Leftovers
Keep your Gluten-Free Snickerdoodles soft and fresh by storing them in an airtight container at room temperature for up to 5 days. Slip a slice of gluten-free bread into the container to help maintain that delectable chewiness.
Freezing
These cookies freeze exceptionally well. Freeze the baked cookies on a tray, then transfer to a freezer-safe bag for up to three months. Or, freeze unbaked, rolled dough balls (without the coating); thaw slightly, roll in cinnamon-sugar, and bake fresh any time a cookie craving strikes!
Reheating
If you love your Gluten-Free Snickerdoodles just-warmed, pop them into a 300°F oven for 2-3 minutes, or microwave for 5-10 seconds. Just a touch of heat revives their bakery-fresh aroma and makes them almost melt in your mouth.
FAQs
Can I make these Gluten-Free Snickerdoodles dairy free?
Absolutely! Swap in a vegan buttery stick or coconut oil for the unsalted butter. Ensure whatever you use is softened for easy creaming. The cookies will still turn out soft and delicious.
Why do I need cream of tartar in this recipe?
Cream of tartar creates that signature snickerdoodle tang and keeps the cookies chewy rather than crispy. It’s a classic ingredient that sets Snickerdoodles apart from other sugar cookies.
What if my gluten-free flour blend doesn’t include xanthan gum?
No worries—simply add 1/4 teaspoon of xanthan gum to your dry ingredients. This helps mimic the elasticity of wheat flour and ensures the cookies hold together beautifully.
Do I have to chill the dough?
While not strictly required, chilling the dough for 30 minutes makes handling easier and helps the cookies keep their shape, especially in a warm kitchen. You’ll get thicker, chewier results with just a bit of patience.
Can I double the recipe for a larger group?
Yes, this dough doubles (or even triples!) wonderfully. Just be sure to use a large enough bowl and rotate your baking sheets if baking more than one tray at a time for even results.
Final Thoughts
There is nothing quite like a plate of homemade Gluten-Free Snickerdoodles—warm, soft, sparkling with cinnamon, and always reliably crowd-pleasing. Give them a try, and I’m certain they’ll become a go-to in your cookie rotation, whether you’re baking for special diets or simply for joy!
Print
Gluten-Free Snickerdoodles Recipe
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Diet: Gluten-Free, Vegetarian
Description
These gluten-free snickerdoodles are a delightful twist on the classic cinnamon sugar cookie. With a perfectly soft center and crisp edges, these cookies are sure to be a hit with everyone, whether they eat gluten-free or not.
Ingredients
Dry Ingredients:
- 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Coating:
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, cream of tartar, and salt.
- Cream butter and sugar: In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add wet ingredients: Beat in the egg and vanilla extract until fully combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Prepare coating: In a small bowl, combine the 2 tablespoons sugar and cinnamon.
- Shape and coat: Scoop tablespoon-sized portions of dough, roll into balls, and coat each ball in the cinnamon-sugar mixture.
- Bake: Place the coated dough balls on the baking sheet, flatten slightly, and bake for 10–12 minutes.
- Cool: Allow the cookies to cool on the pan before transferring to a wire rack to cool completely.
Notes
- For best results, chill the dough for 30 minutes before baking if your kitchen is warm.
- Ensure your gluten-free flour includes xanthan gum or add 1/4 teaspoon separately.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
