This is the Best Gluten Free Snickerdoodles Recipe for your holiday or everyday baking adventures.
These are soft, chewy, tender cookies, flavored with warm cinnamon and the creamy tang you expect from a gluten free snickerdoodle. They are made without gluten filled flours, and taste just as good as any gluten containing version.
Gluten Free Snickerdoodle Cookies are always on my Christmas cookie platter, and I make them regularly throughout the year as well.
GLUTEN FREE SNICKERDOODLE COOKIE RECIPE
When is the last time you had a really good snickerdoodle cookie? I truly hope that it was recently, but if it's been a while because you haven't found the perfect gluten free recipe, I'm about to change all of that for you.
This recipe has been thoroughly tested, and I'm confident that I've create the absolute best Gluten Free Snickerdoodle Cookie Recipe. I'm also confident that it's an easy to make recipe.
Kids love rolling the snickerdoodle dough through cinnamon sugar, so enlist the help of little ones if you have some around. These will become a family tradition, and a favorite memory in no time.
Do you like Cookies? I have more gluten free cookie recipes! Gluten Free Chocolate Chip Cookies are my standby recipe, the one I make whenever I need a bake-sale entry or I'm taking a treat to a sick friend. Try something different with my Gluten Free Lemon Cookies or soft Gluten Free Sugar Cookies with icing.
Gluten Free Snickerdoodles are thick, chewy cookies with the perfect crumb texture. They are crispy on the outside thanks to a generous coating of cinnamon sugar.
INGREDIENTS FOR GLUTEN FREE SNICKERDOODLES
Gluten Free Flour Blend - This snickerdoodle recipe was tested using Bob's Red Mill 1-to-1 Baking Flour Blend. I've been really enjoying using this product lately, and I get very good results with all types of baked goods. You can use other blends, but your results may vary. Leave a comment if you do so we know how it went!
Xanthan Gum - You only need to add this if your flour blend doesn't include any. Bob's Red Mill does include Xanthan, so I leave it out.
Cream of Tartar - See note below about this important ingredient. Cream of tartar is an acidic powder that gives these cookies their classic tangy flavor, and works with the baking soda to create an airy, chewy texture.
Baking Soda - The other leavener in our cookies, this is a must for the perfect textured gluten free snickerdoodle.
Kosher Salt - Salt goes in all of my baking recipes, it adds flavor, and amplifies the other flavors in any recipe.
Cinnamon - Want to know my trick for the most delicious snickerdoodles? I add cinnamon to the cookie dough and to the coating.
Sugar - What's a cookie without sugar, right? White sugar helps to create a beautiful cream colored cookie that is crispy around the edges.
Butter - The start of all the best cookies is softened butter. Allow your butter to sit on the counter until it's soft enough to mix.
Vanilla Extract - I suggest using the best quality vanilla extract that you can reasonably afford. It makes a huge difference, particularly here where vanilla and cinnamon are the only flavors.
If you have any questions about the ingredients in gluten free snickerdoodles, or this recipe, please leave a comment below and I will get back to you.
IMPORTANT NOTE ABOUT CREAM OF TARTAR
The most important ingredient in snickerdoodles is cream of tartar. It’s an ingredient that isn’t used in many baking recipes, but in these cookies it is responsible for making these cookies chewy, and giving them their specific tangy flavor.
Without cream of tartar, snickerdoodles are just sugar cookies.
If you don’t use cream of tartar often, I suggest buying a new container of it before making these cookies. Once opened, cream of tartar loses its effectiveness, and your cookies won’t turn out right if your cream of tartar is too old.
The reason that cream of tartar is so important is kind of scientific. You can read more here if you like. Otherwise, just trust me! Fresh cream of tartar will make or break your snickerdoodle baking experience.
HOW TO MAKE GLUTEN FREE SNICKERDOODLE COOKIES
This recipe for gluten free snickerdoodles is easy! Mix up the dough, roll balls in cinnamon sugar, and bake. Keep reading for the details.
- Combine gluten free flour blend, xanthan gum (if using), cream of tartar, baking soda, salt, and ground cinnamon. Whisk until combined, and set aside. In another bowl, add the softened butter and granulated sugar. Cream with an electric mixer on medium-high speed until light and fluffy.
- Add the egg and vanilla extract, then mix until combined.
- Gradually add in the flour mixture, mixing in between each addition, just until combined and no streaks of flour remain.
- Refrigerate the dough for 3o minutes to make it easy to handle.
- In a small bowl, combine granulated sugar and ground cinnamon to make the coating.
- Scoop the dough into 1 oz. balls using a cookie scoop or a tablespoon. You should get approximately 24 dough balls. Gently roll each ball of dough in the cinnamon sugar mixture.
- Then place cookie dough balls onto parchment lined baking sheets, leaving at least three inches between each cookie.
- Bake the cookies in a preheated oven, as directed in the recipe card below. You can bake two sheets of cookies at a time, so long as you rotate them halfway through. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in these gluten free snickerdoodles, please see the recipe below.
SNICKERDOODLES TIPS AND TRICKS
Buy Fresh Ingredients: Fresh baking soda and cream of tartar are key to making the best gluten free snickerdoodles.
More is Better: In the case of the cinnamon sugar coating on the outside of snickerdoodles, this is especially true. Make sure to fully coat each cookie dough ball. This will give you the sweet crust that you want.
Chill: The dough needs to be chilled for about 30 minutes after mixing. This will ensure that it is easy to handle, not so sticky, and will hold together well when you turn it into cookie balls. Chilling also keeps the cookies thick by not allowing the butter to melt too quickly in the oven.
Space Them Out: Snickerdoodles will puff up in the oven and then fall down and spread out. Be sure to leave ample room around each cookie so that they can do so without sticking together.
Don’t Overbake: Overbaked Snickerdoodles are not ideal. The soft, chewiness of these gluten free cookies will be perfect if the cookies are pulled out of the oven just before they start to brown on top.
WORKING WITH GLUTEN FREE FLOURS
When working with or measuring gluten free flour, spoon the flour into your measuring cup and level. Do not scoop your measuring cup into the gluten free flour.
This will ensure that you are compacting the flour, and that your measurements are accurate.
HOW TO MAKE GLUTEN FREE SNICKERDOODLES DAIRY FREE
You can replace the butter in this recipe with a vegan butter product made for baking. I have in the past baked with Earth's Balance Baking Sticks, but I have not tested any non-dairy butters with this recipe yet. If you try it, please leave a comment to let me know how it worked for you.
WHAT SIZE SHOULD SNICKERDOODLES BE?
You can make gluten free snickerdoodles in any size, but for this tested recipe I’ve made medium sized cookies. Each ball of dough is approximately 1 oz. in weight, or 1 heaping tablespoon. Try using a medium, #40 cookie scoop, filled not quite all the way to get the perfect amount of dough.
If you make larger cookies, be sure to leave ample room around each dough ball for the cookies to spread out.
HOW TO STORE GLUTEN FREE SNICKERDOODLES
Store gluten free snickerdoodles at room temperature for 2-3 days. After that, they will start to dry out. I like to put wax paper or parchment paper in between layers of cookies to avoid things sticking together.
For longer storage, freeze baked cookies. Freeze them on cookie trays first, then transfer to a freezer safe container for storage.
WHY ARE MY SNICKERDOODLES DRY?
Generally, dry snickerdoodles have been overcooked. Next time, reduce the bake time by 2 minutes.
It's also important to measure gluten free flour correctly to get the right texture. Be sure to spoon your flour into your measuring cup rather than scooping the measuring cup into the bag of flour.
WHY ARE MY SNICKERDOODLES FLAT?
There can be a number of reasons for flat snickerdoodles. One reason that gluten free snickerdoodles will flatten too much is that the dough is too warm when you start baking. Chilling the dough before baking should fix this.
The other reason could be that your cream of tartar or baking soda wasn't fresh. Start with fresh ingredients next time.
Did you make these Gluten Free Snickerdoodle Cookies? Please leave a comment below letting me know what you thought.
For the Cookies:
- 2 ¼ cups gluten-free flour blend (see notes)
- ½ teaspoon xanthan gum, if your blend doesn't already contain it
- ½ tablespoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ tsp ground cinnamon
- ¾ cup (1.5 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- Preheat oven to 350F. Line two baking sheets with parchment paper. Set aside.
- In a large mixing bowl, combine gluten-free flour blend, xanthan gum (if using), cream of tartar, baking soda, salt and ground cinnamon. Whisk until combined. Set aside.
- In another large mixing bowl, add the softened butter and granulated sugar. Cream with an electric mixer on medium-high speed for 2-3 minutes, until light and fluffy.
- Add the egg and vanilla extract. Mix until combined.
- Gradually add in the flour mixture, mixing in between each addition, just until combined and no more streaks of flour remain.
- Refrigerate the dough for 30 minutes.
- Scoop the dough into 1 oz. balls, about a heaping tablespoon in size. You should get approximately 24 dough balls.
- In a small bowl, combine the granulated sugar and ground cinnamon.
- Roll the dough in the cinnamon sugar mixture and place on the prepared baking sheets, leaving at least 3 inches in between each ball of dough.
- Bake at 350F for 9-11 minutes, until the edges and set and cookies are lightly browned. Flip the baking sheets halfway through the cook time for even baking.
- Let cool on the baking sheet for 5 minutes before placing on a wire rack to finish cooling.
- This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour which already has xanthan gum in it. If your blend does not contain xanthan gum, you will need to add it to this recipe.
- Cream of tartar is the magic ingredient that makes snickerdoodles taste like snickerdoodles. Don't leave it out, and buy it new if yours has been open for more than a couple of months.
- These cookies do spread, so make sure that you give a few inches between each ball of dough on the baking sheet. Depending on the size of your baking sheet and oven, you may need to bake these cookies in multiple batches.
- Be sure not to overbake these cookies so they stay soft and chewy.
- These cookies will keep at room temperature for 2-3 days. You can freeze them for longer storage. Place on a baking sheet and freeze for 1 hour. Then, wrap them in a freezer safe container for storage. Allow to thaw at room temperature before serving.
Amount Per Serving: Calories: 91Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 9mgSodium: 85mgCarbohydrates: 20gFiber: 1gSugar: 10gProtein: 1g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.