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. These gf snickerdoodles are 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?

While almond flour is one of many types of gluten free flours, it's not the right one for this specific recipe. I highly recommend that you use a 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 did my snickerdoodles go 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 or when you've used too much flour. Be sure to read my tip on properly measuring gluten free flour to prevent the latter from happening.

Why are my snickerdoodles so 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)

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Gluten Free Snickerdoodles

Enjoy the classic crunch you remember when you make these gluten free snickerdoodle cookies. These gf snickerdoodles are 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. These gf snickerdoodles are 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

Do gluten-free cookies taste different? ›

Gluten-free recipes won't taste exactly the same as a wheat flour recipe. Just remember, gluten-free baked goods will taste better than anything made in a factory or mass-produced.

How can I improve my gluten-free cookie texture? ›

Binders like xanthan gum and guar gum provide structure in gluten-free baking to make up for the missing gluten. This prevents cookies from being too crumbly plus it also helps with freshness.

Why are my gluten-free cookies dry and 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.

Do gluten-free cookies take longer to bake? ›

Gluten-free batters need a longer bake time.

Because gluten-free batters contain more liquid than traditional versions, they typically take longer to bake. If you remove them from the oven too soon, you may develop a gummy, mushy texture.

Should I refrigerate gluten-free cookie dough before baking? ›

Gluten-free cookie dough is stickier than standard cookie dough, but chilling it can help. This is because cold dough is less sticky, and it doesn't spread as easily, too.

What if my gluten-free cookie dough is too dry? ›

7- If your cookie dough is too dry and crumbly, just add back to the mixing bowl and stir in a couple tablespoons of your favorite milk or an egg. Add more if needed – the dough needs to hold together, but most cookie doughs shouldn't be sticky.

Which gluten free flour works best in cookies? ›

Almond flour is a grain-free, protein-rich flour that lends well to cookies, cakes, and more! Almond flour is made from blanched almonds, meaning without skins (as opposed to almond meal, which is made from raw almonds with skins). This is why it has a fluffy, light texture and pale golden color.

How to make gluten-free baking taste better? ›

Flavor. New bakers should try adding extra vanilla and/or spices to recipes. Gluten-free flours often have unique tastes, and adding additional flavoring to recipes will help cover up these unfamiliar flavors.

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.

What is the secret to moist gluten-free baking? ›

Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it's not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.

Why do gluten-free cookies taste weird? ›

Any taste differences also depend on which flour or flours are used and in what proportions. The variety of gluten-free flours is advantageous in that they can be blended to achieve the results that bakers want. Baking with gluten-free flour will produce some slight differences in taste or texture.

How do you add moisture to gluten-free cookies? ›

Gluten-free baking can often be dry so it is important to add moisture. This can be achieved by increasing the amount of vegan butter or oil, adding fruit such as applesauce or pumpkin puree or using brown sugar rather than white sugar.

Should you let gluten free cookie dough rest? ›

Instead of proceeding directly to baking, let the gluten-free cookie dough rest for about 30 minutes at room temperature. This resting period is crucial for hydration, not leavening. During this time, gluten-free flours absorb moisture from the wet ingredients, altering the dough's texture and consistency.

What does cream of tartar do in gluten free baking? ›

When combined with baking soda, it becomes a leavening agent (the stuff that makes baked goods puff up in the oven) by producing carbon dioxide gas. If you ever run out of baking powder, you can substitute 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon baking powder.

Can I just replace flour with gluten-free flour? ›

Gluten-Free Bread Flour can be swapped 1:1 for all-purpose flour and bread flour by both weight and volume.

What does gluten-free cookies taste like? ›

Taste is subjective. Gluten free cookies tend to be more crumbly, so there's a bit of a texture difference, they tend to also be sweeter (not just sugar, but the binding agents used are polysaccharides).

Does gluten free flour change the taste of cookies? ›

Baking with gluten-free flour will produce some slight differences in taste or texture. Millet flour tends to have a mild flavor while buckwheat flour lends itself to a more earthy taste. In addition, quinoa flour has a nutty flavor and bean flour can actually sometimes taste like beans.

Does gluten-free change the taste? ›

Generally, gluten free baked products are characterized by reduced textural and sensorial properties compared to their gluten-containing counterparts [4]. Because of the flours employed, gluten free biscuits may be harder, may present a dry and sandy mouthfeel and an unpleasant appearance, taste, or color [5].

Do gluten-free baked goods taste good? ›

Myth #4: Baked goods made with gluten-free flours don't taste as good as those made with wheat flour. Ah no. While many gluten-free flours do taste awful, several of the flours actually create baked goods that taste just as good if not better than those made with wheat flour.

References

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