Description
Soft, chewy, and coated in a warm cinnamon-sugar blend, these gluten-free snickerdoodles are a classic treat made for everyone to enjoy. Perfect for any occasion, this recipe is easy, delicious, and made with simple pantry staples.
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
Cinnamon Sugar Coating:
1/4 cup granulated sugar
2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, mixing until combined.
- Gradually mix the dry ingredients into the wet ingredients to form a dough. Chill the dough for 30 minutes.
- In a small bowl, mix the cinnamon and sugar for coating.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat each in the cinnamon-sugar mixture.
- Place balls on baking sheets, 2 inches apart. Bake for 8–10 minutes, or until edges are set but centers remain soft.
- Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a dairy-free option, use plant-based butter.
To make the recipe vegan, substitute the egg with a flaxseed egg (1 tbsp flaxseed meal + 2 1/2 tbsp water).
Chilling the dough is crucial for preventing excessive spreading.
Store in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 110 kcal (per cookie, based on 24 cookies)
