Name: Gluten-Free Snickerdoodles Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum); 1/2 tsp baking soda; 1/2 tsp cream of tartar; 1/4 tsp salt; 1/2 cup unsalted butter (softened); 3/4 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 2 tbsp granulated sugar; 1 tsp ground cinnamon

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If you’re on the hunt for a cookie that tastes every bit as nostalgic and delicious as the classic but fits a gluten-free lifestyle, Gluten-Free Snickerdoodles are about to be your new favorite treat. These cookies are soft, chewy, and blanketed in a glittering cinnamon-sugar shell, making them impossible to resist. Whether you’re baking for yourself or sharing with friends and family, this recipe brings all the cozy, home-baked flavor of snickerdoodles—no gluten required!

Gluten-Free Snickerdoodles Recipe - Recipe Image

Ingredients You’ll Need

The magic of Gluten-Free Snickerdoodles is that you only need a handful of straightforward ingredients, but each one plays a crucial role in achieving that signature soft texture and sweet cinnamon flavor. Here’s what you’ll need and why it matters:

Gluten-free all-purpose flour blend (with xanthan gum): This is the backbone of the cookie, ensuring a tender, chewy bite without any gluten.
Baking soda: Lends lift and helps the cookies spread just right as they bake.
Cream of tartar: Essential for that classic snickerdoodle tang and iconic chewy texture.
Salt: Just a hint brightens and balances the sweetness in every bite.
Unsalted butter (softened): Gives richness and helps create that melt-in-your-mouth crumb.
Granulated sugar: Used in both the dough and the coating for the perfect level of sweetness and crunch.
Egg: Binds everything together and contributes to the cookies’ chewy structure.
Vanilla extract: Adds warmth and depth to the flavor profile.
Ground cinnamon (for coating): The star of the show, infusing each cookie with cozy, aromatic notes.

How to Make Gluten-Free Snickerdoodles

Step 1: Preheat and Prepare the Baking Sheet

Start by preheating your oven to 350°F (175°C), ensuring it’s at the perfect temperature for baking. Line a baking sheet with parchment paper to prevent sticking, making cleanup a breeze and keeping your cookies’ bottoms perfectly golden.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, baking soda, cream of tartar, and salt. This step is key for even distribution—nobody wants a clump of baking soda or salt in their cookie. It also helps the cookies bake up with a consistent texture in every bite.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the softened unsalted butter and 3/4 cup granulated sugar until the mixture is light and fluffy. This introduces air into the dough, creating beautifully soft and chewy Gluten-Free Snickerdoodles. Don’t rush this step—the creamier, the better!

Step 4: Add Egg and Vanilla

Mix in the egg and vanilla extract until the batter is smooth and cohesive. The egg acts as the glue, while the vanilla wraps everything together with its sweet, aromatic flavor.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, stirring gently until a soft dough forms. You’ll notice the dough coming together into a slightly sticky, scoopable consistency—that’s exactly what you want for tender cookies.

Step 6: Make the Cinnamon-Sugar Coating

In a small bowl, stir together 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. This sweet-spicy dusting is what makes snickerdoodles so iconic, coating each cookie in a sparkling, flavorful shell as they bake.

Step 7: Shape and Coat the Dough

Scoop out tablespoon-sized portions of dough and gently roll them into balls between your palms. Roll each dough ball in the cinnamon-sugar mixture until fully coated, then set them on your prepared baking sheet about 2 inches apart to allow for spreading.

Step 8: Bake and Cool

Bake for 10–12 minutes, just until the edges are set and the centers are still slightly soft—this is the secret to perfectly chewy Gluten-Free Snickerdoodles. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely (if you can wait that long!).

How to Serve Gluten-Free Snickerdoodles

Garnishes

For a special touch, sprinkle a little extra cinnamon-sugar over the cookies right after baking. A light dusting of powdered sugar or a drizzle of melted white chocolate can also dress up your Gluten-Free Snickerdoodles for holidays or parties.

Side Dishes

Serve these cookies with a tall glass of cold milk, a mug of hot coffee, or a cup of spiced chai for the ultimate cozy snack. They also pair beautifully with a scoop of vanilla ice cream or fresh fruit for a simple dessert platter.

Creative Ways to Present

Stack your Gluten-Free Snickerdoodles in a pretty jar tied with ribbon for a thoughtful homemade gift. For parties, arrange them on a tiered dessert stand alongside other gluten-free treats, or use them to make snickerdoodle ice cream sandwiches—just add your favorite ice cream between two cookies and freeze!

Make Ahead and Storage

Storing Leftovers

To keep your Gluten-Free Snickerdoodles soft, store them in an airtight container at room temperature for up to 4 days. Place a slice of gluten-free bread or a marshmallow in the container to help retain moisture and keep the cookies extra fresh.

Freezing

You can easily freeze both the baked cookies and the dough. For dough, roll into balls, coat with cinnamon sugar, and freeze on a tray before transferring to a zip-top bag—bake straight from the freezer, just adding a minute or two to the bake time. Baked cookies can be frozen for up to 2 months; thaw at room temperature before serving.

Reheating

If you like your snickerdoodles warm and soft, pop them in the microwave for 5–10 seconds or briefly in a low oven. This refreshes the texture and brings back that fresh-baked aroma, making them taste like they just came out of the oven.

FAQs

Can I use a different gluten-free flour blend?

Yes, but for best results, choose a blend that contains xanthan gum, as it helps mimic the chewiness of traditional cookies. If your blend doesn’t include it, add 1/2 teaspoon of xanthan gum to the dry ingredients.

What if I don’t have cream of tartar?

Cream of tartar is key for the signature tang and texture of Gluten-Free Snickerdoodles, but in a pinch, you can substitute with 1 teaspoon of lemon juice or white vinegar, though the flavor may be slightly different.

How do I know when the cookies are done?

The edges should look set and ever-so-slightly golden, while the centers will still be soft. Remove the cookies from the oven at this stage—they’ll continue to firm up as they cool, keeping the centers chewy.

Can I make these dairy-free as well?

Absolutely! Swap in your favorite dairy-free butter alternative, and double-check that your flour blend is dairy-free. The cookies will still come out soft, chewy, and full of cinnamon flavor.

Why are my cookies spreading too much or too little?

If your Gluten-Free Snickerdoodles are spreading too much, the butter may have been too soft or the dough too warm; try chilling the dough for 30 minutes before baking. If they’re not spreading enough, make sure to measure flour carefully and don’t overmix the dough.

Final Thoughts

There’s something undeniably comforting about a batch of homemade Gluten-Free Snickerdoodles cooling on the counter, filling your kitchen with the scent of cinnamon and sugar. Whether you’re baking for a celebration or just a cozy night in, these cookies are guaranteed to bring smiles to everyone at the table. Give this recipe a try—you might just find yourself making them again and again!

Gluten-Free Snickerdoodles Recipe

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4.9 from 12 reviews

Author: admin
Total Time: 27 minutes
Yield: 18 cookies 1x
Diet: Vegetarian

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Description

Delight in these soft and chewy Gluten-Free Snickerdoodles, perfect for those seeking a delicious cinnamon sugar cookie without gluten. Made with a gluten-free flour blend and coated in classic cinnamon sugar, these cookies offer a tender texture and a warm, sweet flavor ideal for any occasion.

Ingredients

Scale

Dry Ingredients

1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt

Wet Ingredients

1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract

For Coating

2 tbsp granulated sugar
1 tsp ground cinnamon

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Instructions

Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking soda, cream of tartar, and salt, ensuring even distribution.
Cream Butter and Sugar: In a large bowl, beat the softened butter and 3/4 cup granulated sugar until the mixture turns light and fluffy, which helps create a tender cookie texture.
Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter mixture, beating until the batter is smooth and homogenous.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms without overmixing.
Prepare Cinnamon Sugar Coating: In a small bowl, mix together 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon to create the classic snickerdoodle coating.
Form Dough Balls and Coat: Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each dough ball in the cinnamon sugar mixture until fully coated.
Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
Bake Cookies: Bake for 10 to 12 minutes until the edges are set but the centers remain slightly soft for a chewy texture.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use a gluten-free flour blend that includes xanthan gum, or add 1/2 tsp xanthan gum separately to ensure proper texture.
Slightly underbaking the cookies retains their soft and chewy center.
Cookie dough balls can be frozen for up to 2 months; bake from frozen adjusting baking time slightly.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American