An easy recipe for gluten-free snickerdoodle cookies. The classic soft and chewy cinnamon sugar cookie recipe made gluten-free with a dairy-free and vegan option.
Gluten-Free Snickerdoodle Cookies
Gluten-free snickerdoodles are classic soft and chewy cinnamon sugar cookies. They are made with only a few simple ingredients, need no chilling time, and only take 8 minutes to bake.
Not only are these cookies gluten-free, but I have also included a dairy-free and vegan (egg-free) option to the recipe. You can see just how easy these gluten-free snickerdoodle cookies are to make in the recipe step photos and in the recipe video.
How To Make Gluten-Free Snickerdoodle Cookies
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Preheat oven to 350°F.
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In a large mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy.
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Scrape the sides of the bowl and add in the eggs (or egg replacer) and pure vanilla extract, cream until smooth. (photo 1)
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Add in the cream of tartar, baking soda, and salt, and mix until combined.
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Add in half of the gluten-free flour and mix until combined.
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Add in the other half of the gluten-free flour and mix until the dough forms. (photo 2)
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In a small bowl, stir together the ¼ cup of granulated sugar and ground cinnamon.
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Scoop out the cookie dough using a greased 1 ½ teaspoon cookie scoop. Roll the dough ball into the cinnamon-sugar mixture and coat well. (photo 3)
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Place the cookie dough on a parchment paper-lined baking sheet 1-2 inches apart.
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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. (photo 4)
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Bake on the middle rack for 8 minutes for softer cookies and 10-12 minutes for crispier cookies. The cookies with the egg replacer were baked for 12 minutes. Please watch your oven because all ovens are different.
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Allow the cookies to cool on the baking sheet for several minutes before removing them.
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Store the cookies in an air-tight container.
All of the ingredients and full instructions for the gluten-free snickerdoodles are in the recipe card at the bottom of the page.
Tips For Baking The Best Gluten-Free Snickerdoodle Cookies
- For uniformed-sized cookies, I always use a greased 1 ½ tablespoon cookie scoop. It makes it nice and easy to get the perfect amount.
- I like using gridded parchment paper when baking cookies. It makes spacing the cookie dough easier when placing it on the baking sheet.
- I always bake my cookies on the center rack.
- If you want thicker and fluffier cookies, do not flatten the cookie dough balls. Just roll the cookie dough ball in the cinnamon and sugar mixture and then place it on the baking sheet.
- For a softer cookie, bake for 8 minutes. For a crispier cookie, bake for 10-12 minutes.
- Allow the cookies to cool on the baking sheet for 2-3 minutes before moving to a cooling rack.
- This recipe makes 36 cookies. The recipe can be easily cut in half or you can freeze the cookies dough for later.
- Store the cookies in an airtight container.
What Can I Use As a Substitute For Cream Of Tartar?
Cream of tartar gives snickerdoodles their tangy tastes and helps them be a little chewier and puffier than traditional sugar cookies. If you don’t have the cream of tartar, you can substitute 2 teaspoons of baking powder for BOTH the cream of tartar and the baking soda.
Can I Make The Snickerdoodles Ahead Of Time?
Yes, the snickerdoodle cookie dough can be made ahead of time. Store the cookie dough in an airtight container in the refrigerator for up to four days.
Can You Freeze Cookie Dough?
It is easy to freeze cookie dough. The best way to freeze this cookie dough is to flash freeze the cookie dough balls.
Place the snickerdoodle cookie dough balls on a baking sheet just like you are making cookies. Then place them in the freezer to flash freeze for 10 minutes.
Once the cookies are flash-frozen (a little frozen), place the cookie dough balls into a freezer bag. Raw cookie dough can be frozen for up to six months.
You do not need to thaw the cookie dough before you bake them. You may need to bake the snickerdoodles cookies for an extra minute or two, so please watch your cookies.
Gluten-Free Flour
We researched and tested the best gluten-free flours on the market to use for anything you’re looking to bake.
These gluten-free snickerdoodle cookies were made with Pillsbury gluten-free flour. It is a cup-for-cup, all-purpose gluten-free rice flour blend and already has the xanthan gum and starches included.
Most gluten-free all-purpose flour blends have starches and xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
So make sure to check the ingredients of your gluten-free flour so you do not add any extra xanthan gum if it is already included in your flour. If you add extra xanthan gum, you will get gummy cookies!
My favorite gluten-free flour is 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.
I have not tried this cookie recipe with almond, oat, or coconut flour.
Tip For Measuring Gluten-Free Flour
It is super important to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup) to measure gluten-free flour. I measure the gluten-free flour with the “spoon & level” method.
I use a large spoon to scoop the flour out of the bag into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour directly out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.
Gluten-Free And Dairy-Free Snickerdoodles
For the dairy-free option, I used Smart Balance butter and I also tested it with the Smart Balance Light butter. The light butter has more moisture than the traditional Smart Balance, but it did affect the cookie dough.
Most of our family (including me) is also dairy-free, so I always try and include a dairy-free option in my recipes.
Some of my favorite dairy-free alternatives that I like to bake with are unsweetened almond or coconut milk.
Gluten-Free And Vegan Snickerdoodles
To make these snickerdoodles vegan, I used Smart Balance butter and Bob’s Red Mill egg replacer. The cookies with the egg replacer needed to be baked for 12 minutes. Please check your cookies at the 8-minute mark because mine were still undercooked in the middle.
Easy Gluten-Free Snickerdoodle Cookies
These gluten-free snickerdoodle cookies are so easy to make! These soft cinnamon cookies are baked in only 8 minutes. Also, there is no chilling time with the dough.
More Classic Gluten-Free Dessert Recipes To Try!
- Gluten-Free Oatmeal Cookies {Dairy-Free Option}
- Easy Gluten-Free Brownies {Dairy-Free Option}
- Gluten-Free Lemon Bars {Dairy-Free Option}
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Gluten-Free Snickerdoodle Cookies (Dairy-Free & Vegan Option)
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened (Use Smart Balance for dairy-free/vegan.)
- 1 ½ cups granulated sugar
- 2 large eggs (Use Bob's Red Mill gluten-free egg replacer.)
- 2 teaspoons 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 teaspoons 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 teaspoon baking soda
- ¼ teaspoon salt
Cinnamon-Sugar Mixture
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F.
- 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 1 ½ 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.
- Store the cookies in an air-tight container.
Video
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. This recipe will not work with almond, coconut, or oat flour.
- The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour out of the bag with your measuring cup or you can get more flour than the recipe calls for.
- 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.
- For the dairy-free option, I used Smart Balance butter.
- For egg-free and vegan options, I used Bob’s Red Mill Gluten-Free Egg Replacer and Smart Balance butter. Please check your cookies at the 8-minute mark because mine were still undercooked in the middle and I baked them for 12 minutes.
- Store in an air-tight container at room temperature.
- The cookie dough can be made ahead of time and refrigerated for up to 4 days.
- The cookie dough can be frozen for up to 6 months.
- Mama says, "Check all of your labels!"
eef says
This is a great muffin recipe! my mini muffins look great. blog was heartfelt, made me cry.
Mama Chris says
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!”
Kathy says
Absolutely amazing! Will definitely be making these again!
Kathy says
Made these today! They were a huge hit! So easy and delicious! Thank you for all your amazing, delicious recipes!
Jen Schaffer says
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.
Ann Dominski says
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!!
Joann says
Third time making these! So easy and delicious!
Paula says
My grandstand I made these for Chris. They were delicious. A cookie I never thought I’d be able to eat again. Thank you!
Tina says
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!
Deborah Kuhnen says
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.
Stephanie says
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.
Megan says
Love this recipe! Have made many times using bobs red mill 1 to 1 gluten free flour mix and it’s always perfect!
Mary Beth says
The recipe was easy and the cookies turned out perfect! Crispy outside. Chewy inside. No one would know they are gluten free.
Carol says
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.
Carol says
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!
Audrey says
Thank you so much Carol for the wonderful recipe review, it really made my night and blessed me!
Janice Cordova says
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
Deb says
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!
Audrey says
You just made my night and really blessed me! Thank you so much Deb for the wonderful 5-star recipe review.
Patricia Dooley says
So thankful I found this sight!!!! I’m GF & DF. Bless you!
Audrey says
Thank you so much Patricia! You really blessed me.
Mariella Stevener says
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!
Holli says
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!!!
Megan says
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
Lindsay says
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 🙂
Tori Fluevog says
I love that the dough doesn’t require chilling before baking! Quick and delicious!
Pauline F says
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.
Jessica says
These were soooo yummy!! My whole family LOVED them and they don’t eat gf! 10/10
Francheska Henderson says
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.
Jeanie Malone says
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!🥰🎄⛄️
Tami says
These are delicious. So light and fluffy. So easy to make too. Thank you for this recipe
Cindy says
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
Audrey says
Thank you so much Cindy you just made my night!
Annette Marie Carter says
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.
Audrey says
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.