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    Home » Desserts

    Gluten-Free Snickerdoodle Cookies {Dairy-Free & Vegan Option}

    Published: Oct 14, 2021 · by Audrey

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    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 on a cooling rack with a blue kitchen towel

    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

    • 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, cream until smooth. (photo 1)
    • 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. (photo 2)
    • 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. (photo 3)
    • 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. (photo 4)
    • 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.
    • Allow the cookies to cool on the baking sheet for several minutes before removing them.
    • 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. 

    gluten-free snickerdoodles recipe steps photo collage

    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 snickerdoodle cookies on a cooling rack with a cup of coffee and blue napkin

    Gluten-Free Flour

    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.

    gluten-free snickerdoodle cookies on a sliver cooling rack with a plate of cookies, coffee, and a blue napkin in the background

    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.

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    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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    ★Did you make this recipe? Please give it a star rating below!★

    gluten-free snickerdoodle cookies on a sliver cooling rack on top of a blue kitchen towel
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    5 from 21 votes

    Gluten-Free Snickerdoodle Cookies (Dairy-Free & Vegan Option)

    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. 
    Course Dessert
    Cuisine American
    Keyword gluten-free dairy-free snickerdoodle cookies, gluten-free snickerdoodle cookies, gluten-free vegan snickerdoodle cookies
    Prep Time 10 minutes
    Cook Time 8 minutes
    Total Time 18 minutes
    Servings 36 cookies
    Calories 121kcal
    Author Audrey

    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
    US Customary - Metric

    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!"

    Nutrition

    Serving: 1cookie | Calories: 121kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 129mg | Potassium: 27mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
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    Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
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    DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!

     

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    © MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

    Reader Interactions

    Comments

    1. Paula says

      January 20, 2023 at 10:03 am

      My grandstand I made these for Chris. They were delicious. A cookie I never thought I’d be able to eat again. Thank you!

      Reply
    2. Tina says

      January 11, 2023 at 10:20 am

      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!

      Reply
    3. Deborah Kuhnen says

      December 27, 2022 at 3:50 pm

      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.

      Reply
    4. Stephanie says

      December 23, 2022 at 1:22 pm

      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.

      Reply
    5. Megan says

      December 20, 2022 at 8:48 pm

      Love this recipe! Have made many times using bobs red mill 1 to 1 gluten free flour mix and it’s always perfect!

      Reply
    6. Mary Beth says

      December 20, 2022 at 6:17 pm

      The recipe was easy and the cookies turned out perfect! Crispy outside. Chewy inside. No one would know they are gluten free.

      Reply
    7. Carol says

      December 12, 2022 at 8:22 pm

      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.

      Reply
    8. Carol says

      December 12, 2022 at 8:13 pm

      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!

      Reply
      • Audrey says

        December 12, 2022 at 8:22 pm

        Thank you so much Carol for the wonderful recipe review, it really made my night and blessed me!

        Reply
    9. Janice Cordova says

      December 08, 2022 at 3:50 pm

      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

      Reply
    10. Deb says

      November 30, 2022 at 6:28 pm

      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!

      Reply
      • Audrey says

        November 30, 2022 at 7:00 pm

        You just made my night and really blessed me! Thank you so much Deb for the wonderful 5-star recipe review.

        Reply
    11. Patricia Dooley says

      October 21, 2022 at 6:40 pm

      So thankful I found this sight!!!! I’m GF & DF. Bless you!

      Reply
      • Audrey says

        October 24, 2022 at 8:52 pm

        Thank you so much Patricia! You really blessed me.

        Reply
    12. Mariella Stevener says

      June 04, 2022 at 5:34 pm

      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!

      Reply
    13. Holli says

      June 03, 2022 at 9:59 am

      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!!!

      Reply
    14. Megan says

      March 29, 2022 at 6:10 pm

      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

      Reply
    15. Lindsay says

      March 21, 2022 at 2:11 pm

      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 🙂

      Reply
    16. Tori Fluevog says

      March 18, 2022 at 2:52 pm

      I love that the dough doesn’t require chilling before baking! Quick and delicious!

      Reply
    17. Pauline F says

      February 19, 2022 at 9:37 am

      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.

      Reply
    18. Jessica says

      January 20, 2022 at 11:50 am

      These were soooo yummy!! My whole family LOVED them and they don’t eat gf! 10/10

      Reply
    19. Francheska Henderson says

      December 20, 2021 at 9:21 pm

      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.

      Reply
    20. Jeanie Malone says

      December 10, 2021 at 11:22 pm

      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!🥰🎄⛄️

      Reply
    21. Tami says

      November 15, 2021 at 10:06 am

      These are delicious. So light and fluffy. So easy to make too. Thank you for this recipe

      Reply
    22. Cindy says

      October 25, 2021 at 5:19 pm

      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

      Reply
      • Audrey says

        March 12, 2022 at 6:26 pm

        Thank you so much Cindy you just made my night!

        Reply
    23. Annette Marie Carter says

      October 16, 2021 at 12:48 pm

      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.

      Reply
      • Audrey says

        October 24, 2021 at 7:40 pm

        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.

        Reply

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    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

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