If you have a soft spot for cozy, cinnamon-kissed cookies but need to avoid gluten, this Gluten-Free Snickerdoodles Recipe is going to be your new best friend. These cookies capture all the classic tender chew and that nostalgic crackle on top, without a trace of gluten. The perfect combo of buttery sweetness and warm cinnamon, they’re as comforting as a hug on a chilly day yet light enough to savor anytime. Whether for a holiday treat or an everyday indulgence, these snickerdoodles bring a delightful twist that everyone can enjoy, gluten or not.
Ingredients You’ll Need
Keeping things straightforward with simple, pantry-friendly ingredients ensures your snickerdoodles come out just right—deliciously tender with that signature cinnamon crunch. Each ingredient plays an essential role, from texture to flavor, making this recipe a breeze to pull together.
- Gluten-free all-purpose flour (2 1/4 cups): Provides the perfect base with the right structure, make sure it includes xanthan gum for chewy goodness.
- Cream of tartar (1 tsp): A traditional snickerdoodle must-have that gives the cookie its tangy bite and helps with texture.
- Baking soda (1/2 tsp): Works alongside cream of tartar to give those classic snickerdoodle cracks on the surface.
- Salt (1/4 tsp): Balances the sweetness and enhances the flavors perfectly.
- Unsalted butter, softened (1/2 cup): Adds richness and moisture for that melt-in-your-mouth tender crumb.
- Granulated sugar (1/2 cup plus 1/4 cup): Sweetens the dough and the cinnamon coating for a delightful sugary crunch.
- Light brown sugar, packed (1/2 cup): Brings subtle caramel notes and extra chewiness to the cookie.
- Large egg (1): Binds everything together and contributes to a soft, tender texture.
- Vanilla extract (1 tsp): Adds a warm aromatic depth, enhancing the overall flavor.
- Ground cinnamon (2 tsp): The star spice, giving snickerdoodles their classic cinnamon sugar coating.
How to Make Gluten-Free Snickerdoodles Recipe
Step 1: Prepare Your Oven and Baking Sheets
Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line your baking sheets with parchment paper to make sure the cookies don’t stick and bake evenly. This simple prep sets the stage for perfect snickerdoodles that slide off easily after baking.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt. This blend creates the unique texture and tanginess characteristic of traditional snickerdoodles, but gluten-free and just as delightful.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter with both the granulated and brown sugars until the mixture is light and fluffy. This step is crucial for a tender and airy cookie. Then, add the egg and vanilla extract, mixing until everything is well combined and smooth.
Step 4: Form the Dough
Gradually add the dry ingredients to your wet mixture, stirring until just combined into a soft dough. To help the dough firm up and make shaping easier, chill it in the refrigerator for about 30 minutes. This makes rolling the dough a much cleaner and tidier process.
Step 5: Prepare the Cinnamon-Sugar Coating
In a small bowl, mix the 1/4 cup of granulated sugar with the ground cinnamon. This sweet and spicy blend is what gives snickerdoodles their signature coating and a delightful crunch when baked.
Step 6: Shape and Coat the Dough Balls
Using a tablespoon, scoop portions of dough and roll each into a ball. Then, generously coat each dough ball in the cinnamon-sugar mixture, making sure they are fully covered for maximum flavor and that classic snickerdoodle look.
Step 7: Bake to Perfection
Place the coated dough balls on your prepared baking sheets about 2 inches apart to give them room to spread as they bake. Bake for 8 to 10 minutes until the edges set but the centers remain soft to the touch. This slight underbaking ensures a tender, chewy cookie.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheets for about 5 minutes to firm up before transferring them to a wire rack. This cooling step keeps them from breaking apart and lets all those flavors settle in perfectly.
How to Serve Gluten-Free Snickerdoodles Recipe
Garnishes
For an extra festive touch, sprinkle a little extra cinnamon sugar right after baking while the cookies are still warm. You could also dust lightly with powdered sugar for a delicate, snow-kissed finish that’s perfect for holiday treats.
Side Dishes
Serve your warm Gluten-Free Snickerdoodles Recipe alongside a cup of tea, coffee, or even a glass of cold milk. The classic combo elevates the cozy experience, and for a fun twist, pair with fresh fruit or dairy-free ice cream for a lovely dessert plate.
Creative Ways to Present
Arrange these cookies in a rustic basket lined with a colorful napkin for casual gatherings, or stack them on pretty plates/festive platters for celebrations. Wrapping them in clear cellophane tied with a ribbon makes a charming homemade gift that’s sure to brighten anyone’s day.
Make Ahead and Storage
Storing Leftovers
Store leftover snickerdoodles in an airtight container at room temperature for up to 4 days. Keeping them sealed helps maintain their soft center and prevent drying out. If you prefer them slightly crispier, you can open the container for a short time before serving.
Freezing
You can freeze unbaked dough balls by placing them on a tray to freeze solid, then transferring them to a freezer-safe bag. When ready to bake, simply bake from frozen, adding a couple extra minutes to the baking time. Baked cookies also freeze well—just wrap them tightly to lock in freshness for up to 3 months.
Reheating
Warm your snickerdoodles in the oven at 300 degrees Fahrenheit for about 5 minutes or microwave for 10 to 15 seconds to revive that fresh-baked, soft texture. This little trick works wonders for making leftovers taste freshly made.
FAQs
Can I substitute the gluten-free flour with regular flour?
You could, but this recipe is crafted specifically for gluten-free flours with xanthan gum. Regular flour may change the texture and flavor, and you’d lose the gluten-free benefit that makes these snickerdoodles special.
What if I don’t have cream of tartar?
Cream of tartar gives snickerdoodles their characteristic tang and chewiness. If unavailable, you can try substituting with 2 teaspoons of lemon juice or white vinegar combined with 1/2 teaspoon baking powder, but the texture might be slightly different.
Can I use a dairy-free butter alternative?
Absolutely! Using a high-quality dairy-free butter substitute with a similar fat content works well here and keeps the cookies soft and flavorful while accommodating dairy restrictions.
Is it okay to make the dough ahead and bake later?
Yes, the dough can be chilled in the fridge for up to 24 hours before baking. This actually enhances the flavor and makes rolling easier. Just remember to bring it to a scoopable consistency before rolling in the cinnamon sugar.
How do I prevent my snickerdoodles from spreading too much?
Make sure to chill the dough well before baking and use a good-quality gluten-free flour blend with xanthan gum. Also, spacing the cookies at least 2 inches apart prevents them from merging during baking.
Final Thoughts
There’s something truly special about the warm, fragrant bite of a classic snickerdoodle, and this Gluten-Free Snickerdoodles Recipe invites everyone to enjoy that magic. With simple ingredients and easy steps, you’ll soon have a batch of irresistibly tender, cinnamon-sugary cookies that feel like a slice of comfort in every bite. I can’t wait for you to try this recipe and share these delicious treats with your loved ones—happy baking!
Print
Gluten-Free Snickerdoodles Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Gluten-Free Snickerdoodles are soft, chewy, and packed with the classic cinnamon-sugar flavor. Perfect for those avoiding gluten without sacrificing taste, these cookies have a delightful texture thanks to gluten-free flour and xanthan gum. With a crisp exterior and tender center, these snickerdoodles make a wonderful treat for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
For Coating
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt until well combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then add the egg and vanilla extract, mixing until fully incorporated.
- Combine and Chill Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Cover and chill the dough in the refrigerator for 30 minutes to firm up.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix together the granulated sugar and ground cinnamon for coating the cookies.
- Shape and Coat: Scoop tablespoon-sized portions of the chilled dough, roll each into balls, then coat thoroughly in the cinnamon-sugar mixture.
- Bake: Place the coated dough balls on the prepared baking sheets about 2 inches apart. Bake for 8–10 minutes, or until the edges are set while the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly without losing softness.
Notes
- Make sure your gluten-free flour blend contains xanthan gum for the best texture.
- Chilling the dough helps prevent spreading and gives you thicker cookies.
- Check cookies early as baking times may vary slightly per oven.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free option, substitute butter with a plant-based alternative.
