Name: Gluten-Free Snickerdoodles
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 2 1/4 cups gluten-free all-purpose flour (with xanthan gum); 1 tsp cream of tartar; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup light brown sugar, packed; 1 large egg; 1 tsp vanilla extract; 1/4 cup granulated sugar; 2 tsp ground cinnamon

Soft and chewy with a delightful cinnamon-sugar coating, these gluten-free snickerdoodles are a timeless treat that caters to everyone, whether or not you follow a gluten-free diet.

Why You’ll Love This Recipe

I love how this recipe captures the magic of classic snickerdoodles while being gluten-free. The cookies are soft and chewy with a perfect crinkle and warm cinnamon flavor. Whether you need a snack for a gluten-sensitive friend or want to enjoy a nostalgic treat, this recipe never disappoints. Plus, it’s easy to make with simple ingredients you likely already have at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 1/4 cups gluten-free all-purpose flour (with xanthan gum)

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/2 cup unsalted butter, softened

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 large egg

1 teaspoon vanilla extract

Cinnamon Sugar Coating

1/4 cup granulated sugar

2 teaspoons ground cinnamon

Directions

Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt. Set aside.

Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until combined.

Combine Dough: Gradually mix the dry ingredients into the wet ingredients until a dough forms. Chill the dough in the refrigerator for 30 minutes for easier handling.

Prepare Cinnamon Sugar Coating: In a small bowl, mix the granulated sugar and cinnamon.

Shape and Coat Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.

Bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8–10 minutes, or until the edges are set but the centers remain soft.

Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 24 cookies

Prep Time: 15 minutes

Chill Time: 30 minutes

Cooking Time: 10 minutes

Total Time: 55 minutes

Calories: Approximately 110 kcal per cookie

Variations

Dairy-Free Option: Substitute the butter with a plant-based butter alternative.

Vegan: Use a flaxseed egg (1 tablespoon flaxseed meal mixed with 2 1/2 tablespoons water) and dairy-free butter.

Extra Cinnamon: Add a pinch of cinnamon directly to the cookie dough for an even bolder flavor.

Sugar Swap: Replace granulated sugar with coconut sugar for a deeper caramel-like sweetness.

Double Batch: Make a double batch and freeze half the dough for future cookie cravings.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 4 days.

Freezing: Freeze baked cookies or unbaked dough balls in a sealed container for up to 3 months. Thaw before baking or reheating.

Reheating: Warm cookies in the microwave for 10–15 seconds to restore their softness.

Related Recipes:

Soft Pumpkin Snickerdoodles

FAQs

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

Yes, you can substitute regular all-purpose flour if you don’t need a gluten-free recipe. Make sure to omit the xanthan gum if your flour blend doesn’t include it.

Why is cream of tartar important in snickerdoodles?

Cream of tartar gives snickerdoodles their signature tangy flavor and chewy texture. It also helps with the crinkling effect on top of the cookies.

How do I prevent my cookies from spreading too much?

Chilling the dough is essential for keeping the cookies from spreading excessively. It firms up the butter and ensures the dough holds its shape while baking.

Can I make the dough ahead of time?

Yes, you can prepare the dough and store it in the refrigerator for up to 48 hours or freeze it for up to 3 months.

How do I ensure the cookies stay soft?

Avoid overbaking. The cookies should appear slightly underbaked in the center when you take them out of the oven, as they will continue to firm up while cooling.

Conclusion

These gluten-free snickerdoodles are a delicious way to enjoy a nostalgic favorite with a modern twist. Whether you’re catering to dietary restrictions or simply love cinnamon-sugar cookies, this recipe is a winner. Perfectly soft, chewy, and flavorful, they’re sure to be a hit for any occasion!

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