Gluten-Free Snickerdoodle Cookies

4.90 from 49 votes

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.

Prep Time10

Cook Time8

Total Time18

Course: Dessert

Cuisine: American

Keyword: gluten-free dairy-free snickerdoodle cookies, gluten-free snickerdoodle cookies, gluten-free vegan snickerdoodle cookies

Servings: cookies

Author: Audrey Roberts

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

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 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!

Video

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