Gluten-Free Snickerdoodle Cookies
Published
There’s just something about the smell of cinnamon and sugar that feels like home, and these Gluten-Free Snickerdoodle Cookies bring that cozy sweetness to every bite. They’re soft and chewy in the center with the perfect crackly cinnamon-sugar coating on the outside. This recipe uses simple gluten-free ingredients so everyone can enjoy a classic cookie that tastes just like the ones you grew up with. They bake up beautifully for holiday cookie trays or whenever you want a quick, comforting treat fresh from the oven.
These are fantastic! I have been baking GF a long time. Cup4cup was the blend I used and I split fat (1 stick of butter, 1/2 stick of Crisco). Slightly crisp on the outside with a softness inside. The dough is an easy consistency to work with.
– S.Howren
These gluten-free snickerdoodles take me right back to childhood afternoons when the smell of cinnamon and sugar filled the kitchen. They have that same soft, chewy texture and buttery sweetness I loved growing up, just made gluten-free so everyone can enjoy them. The dough comes together quickly with simple pantry ingredients like gluten-free flour, butter, sugar, and a little cream of tartar for that classic tangy flavor. I love that they don’t need any chilling time and bake up in just 8 minutes, which means warm, homemade cookies fast.
Gluten-Free Baking Tips
- Measure flour correctly. Use the spoon and level method to prevent dry, crumbly cookies. Slightly underbake so carryover heat finishes baking for the perfect texture.
- Use a 1½-tablespoon cookie scoop. Get evenly sized cookies and consistent baking.
- Bake on the center rack. This provides even browning and the best texture.
- Get thicker, fluffier cookies. Don’t flatten the dough balls. Just roll them in cinnamon sugar and bake.
- Adjust bake time for texture. Pull them out when edges are set but centers still look slightly soft. Bake about 8 minutes for soft cookies or 10–12 minutes for crispier edges.
- Let cookies cool on the baking sheet. Let cool for 2–3 minutes before transferring to a rack.
Gluten-Free Snickerdoodle Cookies
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened, use Smart Balance for dairy-free/vegan
- 1½ cups granulated sugar
- 2 large eggs, use Bob's Red Mill gluten-free egg replacer for egg allergy
- 2 tsp pure vanilla extract
- 3 cups gluten-free all-purpose flour with xanthan gum, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 2 tsp cream of tartar, If you don't have the cream of tartar, you can substitute 2 teaspoons baking powder for BOTH the cream of tartar and the baking soda.
- 1 tsp baking soda
- ¼ tsp salt
Cinnamon-Sugar Mixture
- ¼ cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (177°C).
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy.
- Scrape the sides of the bowl and add in the eggs (or egg replacer) and pure vanilla extract, and cream until smooth.
- Add in the cream of tartar, baking soda, and salt, and mix until combined.
- Add in half of the gluten-free flour and mix until combined. Add in the other half of the gluten-free flour and mix until the dough forms.
- In a small bowl, stir together the ¼ cup of granulated sugar and ground cinnamon.
- Scoop out the cookie dough using a greased 1½ teaspoon cookie scoop. Roll the dough ball into the cinnamon sugar mixture and coat well.
- Place the cookie dough on a parchment paper-lined baking sheet 1-2 inches apart.
- Flatten the cookie dough ball by pressing it down in the center of the ball. Flattening the cookie dough helps to keep the cookies from puffing up in the middle (see the recipe video). If you want fluffier cookies, skip the flattening step.
- Bake on the middle rack for 8 minutes for softer cookies, and 10-12 minutes for crispier cookies. The cookies with the egg replacer need to bake for 12 minutes. Please watch your oven because all ovens are different.
- Allow the cookies to cool on the baking sheet for several minutes before removing them. Enjoy!
Notes
- If cookies spread too much, your flour may absorb less moisture, or the butter may be too soft. Chill the dough or reduce the butter slightly.
- Edges too crisp, center too soft? Reduce bake time by 1 minute, lower oven by 10 °F, or move racks closer to the middle.
- I like using gridded parchment paper to make spacing easier when placing dough balls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Snickerdoodle Cookies Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat the oven to 350°F and line a baking sheet with parchment paper.
Cream the butter and sugar: In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1½ cups of granulated sugar until light and fluffy.
Add the eggs and vanilla: Scrape down the sides of the bowl, then add 2 large eggs and 2 tsp of pure vanilla extract. Beat until smooth and fully combined.
Add the leaveners and salt: Next, mix in 2 tsp of cream of tartar, 1 tsp of baking soda, and ¼ tsp of salt until evenly incorporated.
Add flour: Gradually add 3 cups of gluten-free all-purpose flour to the wet ingredients. Add half the flour first, mix until combined, then add the remaining half and continue mixing until a soft dough forms.
Make the cinnamon sugar mix: In a small bowl, combine ¼ cup of granulated sugar and 2 tsp of ground cinnamon. Stir until well mixed.
Shape and coat: Using a greased 1½ tbsp cookie scoop, portion out the dough. Roll each dough ball in the cinnamon-sugar mixture until fully coated.
Prep for baking: Place the coated dough balls on the prepared baking sheet, spacing them 1–2 inches apart. For thinner cookies, gently flatten the center of each ball with your fingers. For thicker, fluffier cookies, skip this step.
Bake the cookies: Bake on the middle rack for 8 minutes for softer cookies or 10–12 minutes for crispier ones. If using an egg replacer, bake for the full 12 minutes. Keep an eye on them, as oven times can vary.
Cool and serve: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack. Enjoy!
Serving Suggestions
These gluten-free snickerdoodles are the kind of cookie I love to enjoy warm from the oven with a cup of coffee or oat milk. The cinnamon sugar coating makes them perfect for cozy afternoons or sharing during the holidays. For a festive touch, add them to a holiday cookie platter alongside gluten-free sugar cookies and gluten-free gingerbread cookies. Try pairing them with dairy-free hot chocolate or a scoop of almond milk ice cream for an easy dessert that feels a little extra special.
Storage Instructions
Store the cookies in an airtight container at room temperature for up to 4 days to keep them soft and chewy. If you want to make them ahead, the dough freezes well. Roll the dough balls in cinnamon sugar, place them on a baking sheet to freeze, then transfer to a freezer-safe bag for up to 2 months. Bake them straight from frozen and add about one minute to the bake time. You can also freeze baked cookies once they have cooled and let them thaw at room temperature when you’re ready for a sweet treat.
More Gluten-Free Holiday Cookie Recipes
- Gluten-Free Cut-Out Sugar Cookies
- Gluten-Free Peanut Butter Cookies
- Gluten-Free Shortbread Cookies
- Gluten-Free Molasses Cookies
- Gluten-Free Pumpkin Cookies
Our Gluten-Free Snickerdoodle Cookies recipe was originally published 10/15/21. It was retested, reworked, and republished to be better than ever 11/24/25.
I do not understand the cream of tartar substitution. Do I use 2 teaspoons of baking powder total and eliminate the baking soda altogether or do I use 4 teaspoons of baking powder and eliminate the baking soda all together?
Hi Laiken, use 2 teaspoons baking powder. Do not use cream of tartar or baking soda.
These were given to us for Christmas from some friends! We loved them and asked for the recipe. Can’t wait to make them for ourselves.
wonderful snickerdoodle’s……we loved them
Haven’t tried it yet but looking forward to it!!
My youngest daughter has to eat gluten free and even though she has her own household, she wanted them for Christmas. The recipe was easy to follow and the cookies turned out great, I believe I will make them again just for me. Love the taste!
Excellent! I used 1 cup of almond flour subbing for 1 of the cups of GF flour blend and used 1 more egg. Turned out perfect!
I’ve made these so many times, just for my household and also for friends and potlucks and there’s never enough of them!!! they last maybe a day of two in my house before we’ve eaten them all and everyone who’s tried one is so surprised when I tell them it’s gluten free and dairy free since I use coconut oil. Most people can’t even tell that they aren’t just regular cookies (except for the slight coconut taste but it’s a nice addition if anything).
I hate to be that person but oh my goodness they taste terrible in the recipe is said instead of cream of tartar and baking powder to use two teaspoons of baking soda and I did and they taste absolutely awful I’m sure they taste amazing but I don’t think you should have put that suggestion in if you knew that it would taste so terrible
Hi Lilian, we are sorry these didn’t work out for you!
Actually it takes a day or two for it to actually really get its taste did you eat it all in one day or make it a day or two in advance?
6 g cream of tartar, If you don’t have the cream of tartar, you can substitute 2 teaspoons baking powder for BOTH the cream of tartar and the baking soda.
she said you can use 2 tsp of BAKING POWEDER instead of cream of tartar and the baking soda.
NOT to use 2 tsp of baking SODA
The recipe actually says to use baking powder instead of cream of tartar and baking soda
Thank you , thank you for this cookies recipe. Wow ! We all couldn’t stop eating them . I just substituted the regular sugar for coconut sugar! It was a total success!
Delicious!
Can I use regular flour?
Hi Grace, we haven’t tested this recipe with regular flour.
Was never a fan of snickerdoodles but was craving cinnamon. These are hands down the best snickerdoodles I’ve had! I used the pillsbury GF flour and the cream of tartar and baking soda and eggs. (No deviations). These were slightly crispy on outside soft inside. Will be making these again. Fantastic!
Good afternoon Audrey,
I would like to use your recipe for Gluten Free Snickerdoodles for a church Bake Sale. Because they are for a bake sale I would like to know if these cookies would hold up well if the size of the cookie was increased to be about a 4 inch cookie. I am fairly new too gluten free baking and I am not sure if the increase in the amount of cookie dough will effect to quality of the cookie.
If you have any additional advise I am open to your expertise. Thank you
Hi Debbie, It should be okay, You will just need to adjust the cooking time.
These are fantastic! I have been baking GF a long time. Cup4cup was the blend I used and I split fat (1 stick of butter, 1/2 stick of Crisco). Slightly crisp on the outside with a softness inside. The dough is an easy consistency to work with.
I made these cookies tonight. I used Robin Hood GF all-purpose flour (Canadian brand). It has good reviews. They looked beautiful after baking. It wasn’t until I tasted them, I felt the grit. They tasted yummy except for that. There is no way one could get around it. The grit stays for a bit. Upon researching the problem, some sites say rice flour in the some GF flour may not blend in easily. Suggestion is to let the dough rest for at least 30 minutes. I’m a semi-experienced home baker but not with GF. I was making this for a friend who has celiac. I don’t blame the recipe at all as the cookies look perfect. I am sharing this review to give others a heads up to maybe rest the dough and/or test it before baking. I did read the reviews & no one else had this problem. Even someone who used Robin Hood flour. Maybe I’m off base with what caused this issue.
For clarity, I also had a similar experience with the texture, even after chilling the dough for 30 min. I assume it’s the flour like the author noted, but not positive.
Hi Lynette,
I too used Robin Hood flour when I was first diagnosed with celiac. It is actually the worst pre-made flour mix in Canada that I have ever used. President’s Choice gf flour is vastly superior and readily available at Loblaws or Independent Grocer. It is a tad pricey. For a cheaper alternative you can do your own. Mix by weigh using a kitchen scale: 50% tapioca starch, 25 % millet flour, 25% sorghum flour. This Katerina Cermelj’s recipe from The Elements of Baking. Works a charm in every gf cookie recipe I have made from every imaginable gf source.
I am fairly new to gluten free cooking. This recipe was absolutely perfect! I shared with my coworkers and no one knew that they were gluten free/vegan cookies. No modifications needed. Thank you!
These are the best gluten free snickerdoodles I’ve ever had! Love this recipe!!
Great recipe! I changed vanilla to almond extract and it has a cleaner taste. Also, I used lime juice instead of Cree of tarter for that extra citrus punch
These are the best GF snickerdoodles I have ever eaten and that includes the nonGF white flour snickerdoodles. Soft good texture tasty. I made just as the recipe suggested with the exception I used King Arthur Flour GF. and 1/4 teaspoon of ground cloves with the cinnamon and sugar. This recipe made 30 cookies, so I froze 12 cookies for later. Thank you for making GF cooking so easy. ❤️
Perfect texture and SO EASY! Slightly crispy on the edges and chewy in the middle. This recipe is a keeper.
I have made these several times and they are a hit with everyone! My GF friends don’t believe they are GF they are so good. But why are mine so much flatter than your pictures?
Hi Mary-Catherine, it’s difficult to say without hearing exactly how you prepared the recipe. However, a common trick we recommend to help cookies keep their shape is to chill them before baking. In this recipe, we would also recommend skipping the flattening step!
Amazing!!! So soft, and great flavor! Would recommend using and extra half cup of flour if using bobs red mill, was pretty wet.
Do you think butter flavored coconut oil would work in place of the butter? They look delicious and would love to try them for my GF, DF hubby!
Yes, that should work well!
These cookies are amazing!
These are SO good and a hit here in my house! I needed to put the dough in the fridge for about 20-30 minutes before rolling and dipping in cinnamon because it was slightly too sticky to roll, however that worked perfectly. Slightly crispy at 12 minutes, they came out perfect!
Thank you! Recipe is great. this is my second try. I am using all purpose GFF I just adding half tea spoon xantan and half tea spoon psilium.
So glad to be able to give my sweet gluten intolerant son in law this treat at Christmas. Thank you. They are delicious!!!
These are a delicious treat for those who are GF, DF and EF. Sometimes I feel left out from enjoying tasty goodies but not with recipes like this. I find indulging is no longer a thing of the past. These taste amazing and are quick to make during my busy holiday schedule.
This is my son’s first Christmas being GF and egg free. We made these and another gluten free snickerdoodle recipe to see which we liked better and these won. They were awesome! Couldn’t even tell they were GF.
These cookies are amazing!!! Others said the dough was sticky, but mine was perfect. I don’t think anyone would ever know these are gluten free! I hope to make more of your recipes that are dairy free and gluten free for my son.
Snickerdoodles are my favorite cookies! The recipe was so simple to follow and they turned out deliciously. I don’t have a gluten allergy but usually prefer gluten free eating because it’s healthier than the processed gluten foods we are provided with in stores today.
This is a great muffin recipe! my mini muffins look great. blog was heartfelt, made me cry.
I made these for my boyfriend’s son (his favorite cookie that he’s missed eating due to an allergy) and they were a huge hit! He shared them with the rest of his work crew and they devoured them! I’ve already had requests to make more! I also rolled some in just sugar ( and plan ro use colored sugar for the holidays- this is a great base recipe)! Thank you so much for sharing your recipe! Like others have mentioned “they don’t taste gf!”
Absolutely amazing! Will definitely be making these again!
Made these today! They were a huge hit! So easy and delicious! Thank you for all your amazing, delicious recipes!
My neighbor’s son is gluten free and dairy free so I bake him a treat of his choice every so often. These cookies received an enthusiastic 2 thumbs up from him and his siblings.
This recipe saved the day for me. I baked the GF cookies for my employer’s grand opening celebration. The cookies turned out great with a slightly crisp exterior and soft (fully baked) middle. For half the recipe I rolled the dough balls in cinnamon sugar. For the second half I rolled them in sugar and lemon peel. My boss loved them! They had just a hint of lemon flavor. This is now my go-to cookie dough recipe. Thank you!!
Third time making these! So easy and delicious!
My grandstand I made these for Chris. They were delicious. A cookie I never thought I’d be able to eat again. Thank you!
Delicious and soft cookies! I used King Arthur’s flour, as others mentioned. The dough appeared slightly sticky so I put it in the frig for a few minutes to make it less messy to roll the balls. I would definitely make this recipe again. Thanks for sharing it!
Yum! Made these for Christmas and they were amazing!! I love how they’re crisp on the outside and have a little bit of a crunch. I used a slightly chunkier sugar on the outside, so they have a little crunch from that too. I will make these again and again! Thank you for sharing. p.s. I used Cup4Cup GF flour and it worked perfectly.
Thank you for the recipe. They turned out wonderful! And now my egg and dairy daughter can enjoy a Christmas cookie. I have celiac so I only bake with GF flour.
Love this recipe! Have made many times using bobs red mill 1 to 1 gluten free flour mix and it’s always perfect!
The recipe was easy and the cookies turned out perfect! Crispy outside. Chewy inside. No one would know they are gluten free.
These are wonderful and my husband who is very critical of gluten free baking thinks they do not taste gluten free. He said I should open a shop lol. I only had King Arthur on hand and I do love the taste. I did have to put a little Smart Balance on my hands to roll the balls, but it did the trick. Mine did turn out lighter than yours. Just wondering if you ever add cinnamon to the dough? I thought about doing that but didn’t want to mess anything up.
These turned out wonderful. I only had King Arthur flour on hand and they turned out delicious. I did have to add some smart balance to my hands to aid in rolling, as the dough was a little on the sticky side, but that did the trick. My husband who can be very critical of gluten free baking loved them and did not think they tasted gluten free. He said I should open a shop lol. I’m so glad I discovered you. Everything is always amazing!
Thank you so much Carol for the wonderful recipe review, it really made my night and blessed me!
These are so delicious! Kid approved. They definitely taste like Christmas! The only thing was my dough was very sticky so I added about 3 more tsps of flour which seemed to make it more sticky so I thought maybe my butter was just melting faster from the Florida Humidity. Frozen for about 5 mins. The dough was better. I was able to roll into balls. Thankyou
Another perfect cookie recipe! No one would ever know this is gluten- and dairy- free. This snickerdoodle rivals my usual in every way, but, most important, my daughter can eat them. Thank you so much for your selflessness! You’ve saved holiday baking for me!
You just made my night and really blessed me! Thank you so much Deb for the wonderful 5-star recipe review.
So thankful I found this sight!!!! I’m GF & DF. Bless you!
Thank you so much Patricia! You really blessed me.
The cookies are simply delicious! They were easy to make and took no time at all! I cooked it for 9 minutes and it was the PERFECT time! Great recipe and truly recommend!
I’ve tried many of your recipes and take the cookies to parties. People are amazed when I tell them they are gluten free and dairy free! We love the snickerdoodle!!!
We’re recently GF, and I have had some pretty horrible flops, but every member of my family devoured these with comments of, “You could sell these. They are SO good.” Only problem was this batch was meant to go somewhere else. Oops! I used Namaste GF Perfect Flour Blend from Costco. I was super nervous as I hadn’t seen this flour recommended anywhere, but the price was so much cheaper that I had to try it. Variations: Namaste GF Perfect Blend, Bob’s Egg Replacer,Country Crock Plant Butter with Olive Oil
These turned out GREAT! I used Great Value brand flower. They didn’t turn out as dark as the photo, so I added more cinnamon to the mix for the 2nd batch and that did the trick! Thanks for a great recipe 🙂
I love that the dough doesn’t require chilling before baking! Quick and delicious!
These cookies are yummy & easy to make. I used Robin Hood gluten free flour as I can’t find Pillsbury flour, I baked for 10 min. Turned out just perfect. Love your recipes.
These were soooo yummy!! My whole family LOVED them and they don’t eat gf! 10/10
Made today using White Gold GF flour and the two spoons of baking powder vs tarter and they turned out fantastic! Thank you for the recipe.
So yummy! Thanks for sharing! First ever snicker doodles and I am 41!! Thought dough was too stiff, but cookies turned out amazing, so follow the recipe! I used mostly King Arthur one to one flour after emptying a bag of Great Value one to one. The King Arthur actually smells more like wheat flour and is darker! Definitely gonna try biscuits with this one. Many thanks again for the recipe; these cookies are a new Christmas tradition in our house!🥰🎄⛄️
These are delicious. So light and fluffy. So easy to make too. Thank you for this recipe
I to have your first cookbook and love it I go to it a lot , and your picture is beautiful you change your look you go girl, have a blessed day, Cindy from Colorado
Thank you so much Cindy you just made my night!
We have been diagnosed with Celiac Disease and thus GF and eventually dairy free for 38 years. As you can imagine we have tried many recipes during those years, which included years ago just trying to find rice flour. This recipe has hit the mark for us. We always use the flour you recommend. We did use the Miyoko’s butter substitute which worked well, by the way. What I am most impressed with in your recipes in your cookbook and online is they are well tested and work if followed. Especially since I have been diagnosed with a dairy allergy, it has been hard to find good recipes that are both GF and DF. I am a fan of your GF DF biscuit recipe. Thank you for the work you do.
Thank you so much Annette for the kind words and the wonderful 5-star recipe review! I am so happy that you enjoy my recipes. You are so welcome, I love sharing the recipes I make for my family and helping others.