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
Scale
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.
