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.
1cupunsalted butter, softenedUse Smart Balance for dairy-free/vegan.
1 1/2cupsgranulated sugar
2largeeggsUse Bob's Red Mill gluten-free egg replacer.
2teaspoonspure vanilla extract
3cupsgluten-free all-purpose flour with xanthan gumI 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.
2teaspoonscream of tartarIf 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.
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 1/4 cup of granulated sugar and ground cinnamon.
Scoop out the cookie dough using a greased 1 1/2 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.