Gluten Free Snickerdoodles Cookies Recipe | A Classic Taste! (2024)

Gluten Free Snickerdoodles Cookies Recipe | A Classic Taste! (1)

5 from 152 votes

Prep Time : 20 minutes minutes

Cook Time : 10 minutes minutes

Enjoy the classic crunch you remember when you make these gluten free snickerdoodle cookies. They're sweet, tangy, and so easy to make.

Jump to Recipe

Gluten Free Snickerdoodles Cookies Recipe | A Classic Taste! (2)

These gluten free snickerdoodles are the classic, super-softcookies you remember, with that classic, crisp cinnamon-sugar crackle outside. The perfect cookie!

Gluten Free Snickerdoodles Cookies Recipe | A Classic Taste! (3)

What makes this the best recipe for gluten free snickerdoodles

If you have childhood memories of snickerdoodles, then I bet your mom's recipe is The Best (says you). I had never even heard of these perfect cookies with the funny name until sometime in the 2000s. Crazy, right?

I don't have anything to compare them to. Yet I'm still certain that this recipe for gluten free snickerdoodles is, in fact, The Best.

That means that I don't have anything to compare them to. Yet I'm still certain that this recipe for gluten free snickerdoodles is, in fact, The Best.

And not for nothing, but they make amazing ice cream sandwich cookies in the summertime. ☀️Try my 3 ingredient no churn vanilla ice cream for the perfect treat.

The cinnamon-sugar on the outside is kind of crunchy, and the inside is a bit chewy and almost cakey but smooth. The trick is to get the cookies to crackle, but not to brown much at all.

You want the color to come mostly from the cinnamon-sugar mixture. This gluten free snickerdoodles recipe gets the jobdone.

Gluten free snickerdoodle cookies ingredient notes

  • Butter – Take your butter out of the fridge about an hour before starting this recipe so that it's soft when you're ready for it.
  • Sugar – It adds sweetness, but it's also in the cinnamon-sugar blend that goes on top of the cookie for that amazingly crispy shell.
  • Pure vanilla extract – I always recommend using the real stuff for the best flavor.
  • Gluten-free flour blend – My recommended gluten free flour blend is Better Batter. When you make your selection, please be sure to learn about the available blends, and the ones you can make yourself, on our all purpose gluten free flour blends page.
  • Salt – A tiny bit of salt goes a long way in bringing out the other flavors in this gf snickerdoodles cookies recipe.
  • Ground cinnamon — If you can spring for something a little nicer, I highly recommend it — you won't believe the difference.
  • Baking soda – A leavening agent and an acid neutralizer, baking soda contributes to the cookie's perfect texture.
  • Cream of tartar – This is the ingredient that transforms a gluten free cinnamon cookie into a snickerdoodle. If you have a jar of cream of tartar in your pantry, be sure to double-check the expiration date — fresh works best!
Gluten Free Snickerdoodles Cookies Recipe | A Classic Taste! (4)

Tricks and tips for making nailing this gluten free snickerdoodle cookie recipe

Measure the gluten free flour correctly

When people ask me why their gluten free baked goods didn't come out right, I usually point to the gf flour. Typically, they used the wrong kind or they used too much. The latter is actually easier to do than you might think.

When measuring your gluten free flour blend for these gluten free snickerdoodles, I always recommend that you use a kitchen scale rather than the scoop and dump method. Measuring your flour by weight is so much more accurate than assuming you've scooped enough (or wondering if you've scooped too much).

Don't skip the cream of tartar

Whatever you do, don’t skip the cream of tartar in this recipe. It gives the cookies their iconic tang and chewiness, transforming them from butter cookies to, well, snickerdoodle cookies.

Cream of tartar is a dry, white acidic powder that’s made when grapes are fermented into wine. You’ll find it in the spice aisle of most regular grocery stores, and it’s super useful for lots of things like stabilizing beaten egg whites instead of using lemon juice.

Use a cookie scoop for easy portioning

To ensure even baking, you want your raw cookie dough balls to be as close in size as possible. This can be hard to do by eyeballing them, which is why I recommend you use a cookie scoop.

With a cookie scoop, you can be sure that each cookie dough ball bakes into a perfect, medium-sized cookie.

Coating snickerdoodle cookie dough balls in cinnamon sugar

A proper snickerdoodle has a thick layer of cinnamon sugar that caramelizes slightly in the oven as the cookies bake and crackles as they spread. The key to getting that thick-enough layer of cinnamon sugar is the double coat.

Simply toss the disks of raw cookie dough in the cinnamon sugar mixture once, and chill the dough. Some coating will absorb into the cookies. Toss them again, and that extra layer of goodness is insurance that it’ll crackle in the oven.

How to get thicker, fluffier cookies

If you're a fan of big, thick cookies, this tip is for you. Rather than flatten your cookie dough balls on the baking pan, leave them rolled. The dough will naturally flatten as it bakes, but it will retain some of its girth so that you can enjoy extra-thick, chewy cookies.

You can also shape the dough as directed in the recipe, but chill the shaped and dipped dough before baking it. They'll bake up way thicker that way.

Bake longer for extra crisp

Prefer your gluten free snickerdoodles cookies on the super-crispy side? Leave them in the oven for just another minute or two. Watch them carefully as they bake as it's a thin line from extra-crispy to overcooked.

Gluten Free Snickerdoodles Cookies Recipe | A Classic Taste! (5)

How to store your gluten free snickerdoodles cookies

You can keep your gf snickerdoodle cookies fresh and crispy for about three days by storing them in an airtight container at room temperature.

Storing snickerdoodle cookie dough

If you're looking for ways to save time when preparing for a big event like a birthday party or holiday celebration, I've got one for you. Simply prepare this cookie dough as instructed, and then leave it the fridge until you're ready to bake. The raw dough will stay good in the refrigerator for up to 3 days.

You also have the option of freezing gluten free snickerdoodles cookie dough for later use. In the freezer, the dough will last up to three months, so it's easy to prepare a batch or two so that freshly baked cookies are always within reach.

The easiest way to freeze cookie dough is to prepare your dough as if you were going to bake cookies. Except, rather than pop them in the oven, place the baking sheet and dough in the freezer instead. Once the dough balls are frozen, transfer them to a heavy-duty, zip-top bag.

Gluten Free Snickerdoodles Cookies Recipe | A Classic Taste! (6)

Gluten free snickerdoodles: substitutions

Gluten free, dairy free snickerdoodles

At one point or another in their young lives, 2 of my children have had to be dairy free. For that reason, I’ve made these cookies with Earth Balance buttery spread in place of the butter.

I made a gram for gram substitution of the dairy free buttery spread, and the recipe worked perfectly. I did find that they didn’t brown as quickly, so the cookies turned out more pale. No biggie.

I’d recommend, instead, using vegan butter in place of butter in this recipe for a more perfect result. My favorite brands are Melt and Miyoko’s Kitchen.

Gluten free, egg free snickerdoodles

I haven’t tried this recipe with an egg substitute, but there’s only one egg. I think the recipe would work fine with a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel).

Gluten free, vegan snickerdoodles

You'll enjoy vegan-friendly snickerdoodle cookies when you combine my dairy free and egg freee suggestions above, and ensure that your sugars are not made with bone char.

Gluten Free Snickerdoodles Cookies Recipe | A Classic Taste! (7)

FAQs

What's the difference between cinnamon sugar cookies and snickerdoodles?

Simply put, the difference between gluten free cinnamon cookies and snickerdoodle cookies is cream of tartar. This special ingredient is what gives snickerdoodles the tanginess for which they're known.

Can I make these gluten free snickerdoodles with almond flour?

No, almond flour is not the right flour for this specific recipe. This recipe calls for a rice flour-based all purpose gluten free flour blend for a softer, lighter cookie — almond flour is just too heavy for a recipe that isn't developed to be made with it.

How do you know when snickerdoodles are done?

The best way to judge whether your gf snickerdoodle cookies are ready is to take a peek at them. For a softer cookie, you want to remove the cookies when they're still pale with just a hint of a golden coating. For crisper cookies, bake a few minutes more or until you've got crispy edges.

Why are my snickerdoodles flat?

There are two reasons why your gluten free snickerdoodles may have gone flat while baking: Your dough wasn't chilled so it lost its shape faster while baking or you used out-of-date baking soda or cream of tartar.

Why are my snickerdoodles so puffy?

Puffy cookies typically result when you don't flatten your cookie dough balls, when you've used too much flour, or when the dough is too cold.

Why are my cookies dry?

Assuming you used the right amount of each ingredient, dry snickerdoodle cookies are probably the result of overbaking. Remember, baking for a moment longer will give you a crisper cookie, but anything beyond that will give you a dry, hard cookie.

Gluten Free Snickerdoodles Cookies Recipe | A Classic Taste! (8)

Print Pin Save

Gluten Free Snickerdoodles

Enjoy the classic crunch you remember when you make these gluten free snickerdoodle cookies. They're sweet, tangy, and so easy to make.

Course: Cookies, Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Yield: 18 cookies

Author: Nicole Hunn

Equipment

  • Hand or stand mixer

Ingredients

For the cookie dough

  • 6 ½ tablespoons (91 g) unsalted butter at room temperature
  • ¾ cup (150 g) granulated sugar
  • 1 (50 g (weighed out of shell)) egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups (175 g) all purpose gluten-free flour blend (I like Better Batter here; click thru for appropriate blends)
  • ¾ teaspoon xanthan gum omit if your blend already contains it
  • teaspoon kosher salt
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • 1 teaspoon cream of tartar

For the cinnamon sugar mixture, for rolling

  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  • Preheat your oven to 375°F. Line rimmed baking sheets with parchment paper and set them aside.

  • In a large bowl, place the butter, 3/4 cup granulated sugar, egg, and vanilla. Beat with a handheld mixer until light and fluffy.

  • Add the flour, xanthan gum, salt, 3/4 teaspoon ground cinnamon, baking soda, and cream of tartar to the wet ingredients, mixing to combine after each addition.

  • Divide the dough into 18 pieces of roughly equal size. Roll each piece of dough between your palms until it forms a ball, and then press into a disk.

  • Combine the cinnamon and sugar for the rolling mixture in a small bowl. Toss each disk in the cinnamon-sugar mixture until it is well-coated. Allow the dough to sit for 5 minutes to absorb the coating.

  • Roll each ball of dough in the cinnamon-sugar mixture once more, and arrange them about 2 inches apart on the lined baking sheets.

  • Place the rimmed baking sheets in the center of the preheated oven and bake for 8 to 10 minutes, or they are either pale but flat (8 minutes), or a tiny bit crisp around the edges (10 minutes).

  • Cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Originally published in 2011 (!). In 2017, photos, video, text all new; recipe largely unchanged; in 2022, text resources and some more photos added.

Gluten Free Snickerdoodles Cookies Recipe | A Classic Taste! (9)

Print Pin Save

Gluten Free Snickerdoodles

Enjoy the classic crunch you remember when you make these gluten free snickerdoodle cookies. They're sweet, tangy, and so easy to make.

Course: Cookies, Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Yield: 18 cookies

Author: Nicole Hunn

Equipment

  • Hand or stand mixer

Ingredients

For the cookie dough

  • 6 ½ tablespoons (91 g) unsalted butter at room temperature
  • ¾ cup (150 g) granulated sugar
  • 1 (50 g (weighed out of shell)) egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups (175 g) all purpose gluten-free flour blend (I like Better Batter here; click thru for appropriate blends)
  • ¾ teaspoon xanthan gum omit if your blend already contains it
  • teaspoon kosher salt
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • 1 teaspoon cream of tartar

For the cinnamon sugar mixture, for rolling

  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  • Preheat your oven to 375°F. Line rimmed baking sheets with parchment paper and set them aside.

  • In a large bowl, place the butter, 3/4 cup granulated sugar, egg, and vanilla. Beat with a handheld mixer until light and fluffy.

  • Add the flour, xanthan gum, salt, 3/4 teaspoon ground cinnamon, baking soda, and cream of tartar to the wet ingredients, mixing to combine after each addition.

  • Divide the dough into 18 pieces of roughly equal size. Roll each piece of dough between your palms until it forms a ball, and then press into a disk.

  • Combine the cinnamon and sugar for the rolling mixture in a small bowl. Toss each disk in the cinnamon-sugar mixture until it is well-coated. Allow the dough to sit for 5 minutes to absorb the coating.

  • Roll each ball of dough in the cinnamon-sugar mixture once more, and arrange them about 2 inches apart on the lined baking sheets.

  • Place the rimmed baking sheets in the center of the preheated oven and bake for 8 to 10 minutes, or they are either pale but flat (8 minutes), or a tiny bit crisp around the edges (10 minutes).

  • Cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Originally published in 2011 (!). In 2017, photos, video, text all new; recipe largely unchanged; in 2022, text resources and some more photos added.

Gluten Free Snickerdoodles Cookies Recipe | A Classic Taste! (2024)

FAQs

How do you keep gluten-free cookies from falling apart? ›

You need a binding agent in your gluten-free cookies recipe; otherwise, your cookies will fall apart. Some flour blends may already contain a binding agent, so double-check the list of ingredients. If it doesn't, you can add flaxseeds, xanthan gum, or guar gum.

What makes gluten-free cookies rise? ›

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Why do my snickerdoodles taste bitter? ›

Cream of tartar is what gives snickerdoodles that tanginess. I've found that a lot of people are very sensitive to the tangy flavor of cream of tartar and the bitter, metallic flavor baking soda can have.

Should you chill gluten free cookie dough before baking? ›

5- Chill your dough well before baking.

It reduces stickiness of gluten free doughs and also can enhance the flavor, but again, it's not necessary with gfJules Flour or Cookie Mixes. If you find your cookies are too crispy for your liking, do not chill the dough before baking.

Should I add xanthan gum to gluten-free cookies? ›

Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity. Xanthan gum mimics some of gluten's most essential properties by sticking to flour and its moisture. This helps create moist goods that hold their shape after being baked.

Why did my snickerdoodles spread so much? ›

If your butter is under mixed, it won't have the air pockets to hold it's shape. If it's over-mixed, the air pockets decrease in size and are unable to hold their shape in the oven—causing your cookies to spread. It's best to cream butter and sugar on medium speed for 2 to 3 minutes.

Why do my Snickerdoodle cookies taste like flour? ›

Improper flour measurement is the #1 cause of your cookie dough being too dry or the cookies tasting like flour.

Why did my snickerdoodles come out flat? ›

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

What is the best flour for gluten-free cookies? ›

What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.

What to avoid for gluten-free baking? ›

Some baking ingredients that contain gluten (and thus are not suitable for a gluten-free diet) include:
  • Wheat.
  • Semolina.
  • Spelt.
  • Durum.
  • Emmer.
  • Einkorn.
  • Rye, sometimes referred to as pumpernickel.
  • Barley.
Mar 29, 2021

What is the trick to baking with gluten-free flour? ›

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

Why did my snickerdoodles come out dry? ›

Overmixing the dough

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.

What is the nickname for snickerdoodles? ›

“Snickerdoodles, also called snipdoodles or cinnamon sugar cookies, have been around since the late 1800s. They probably originated in New England and are either of German or Dutch descent.

Why are my gluten-free cookies breaking? ›

Chilling helps the flours and xanthan gum absorb liquid, which makes the dough sturdier and easier to handle. Without a proper rest, your cookies are likely to crumble. Think of mix-ins as the Spanx of the cookie world. They are a sly way to ensure that your cookies look like cookies, not misshapen gluten-free blobs.

How do you make gluten free baked goods less crumbly? ›

One of the most common gluten-free baking tips is “let your batter rest”. Letting the batter rest gives the gluten-free flours and starches more time to absorb the moisture. In theory, it will turn your dry, crumbly cakes into delicious, moist masterpieces.

How do you keep gluten-free dough from falling apart? ›

To successfully make a gluten-free pie crust that won't fall apart, add one egg to your dry ingredients before adding any water. Fully combine the egg and then add only the amount of water you need to form the dough.

Why does gluten-free food fall apart? ›

Gluten is a binding agent that keeps food together, so if you elect not to use it, the result is often crumbly baked goods that fall apart when you touch them.

References

Top Articles
Latest Posts
Article information

Author: Greg O'Connell

Last Updated:

Views: 6333

Rating: 4.1 / 5 (42 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Greg O'Connell

Birthday: 1992-01-10

Address: Suite 517 2436 Jefferey Pass, Shanitaside, UT 27519

Phone: +2614651609714

Job: Education Developer

Hobby: Cooking, Gambling, Pottery, Shooting, Baseball, Singing, Snowboarding

Introduction: My name is Greg O'Connell, I am a delightful, colorful, talented, kind, lively, modern, tender person who loves writing and wants to share my knowledge and understanding with you.