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
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
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
