These Gluten Free Snickerdoodles Recipe are soft, chewy, and coated in cinnamon sugar. They are perfect for snack time, dessert, or a cozy treat.
This Gluten Free Snickerdoodles Recipe is easy to follow and delicious for everyone, even if you usually avoid gluten.
Baking these cookies fills the kitchen with a warm, sweet aroma that makes your home feel instantly cozy.
Why I Love Making This Gluten Free Snickerdoodles Recipe
I love making these snickerdoodles because they are simple, fast, and always loved by friends and family. The cinnamon sugar coating gives a perfect sweet crunch.
They taste just like classic cookies, but are gentle on the stomach for anyone avoiding gluten. Every batch feels like a comforting hug from the oven.
Baking these cookies reminds me of childhood afternoons spent rolling dough and tasting a bit of sugar along the way.
Equipment List
- Mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone mat
- Cooling rack
Recipe Overview
- Recipe Name: Gluten Free Snickerdoodles
- Servings: 24 cookies
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Course: Dessert / Snack
- Cuisine: American
- Calories: 120 kcal per cookie
Ingredients You Need for Gluten Free Snickerdoodles
- 2 ½ cups gluten-free all-purpose flour (with xanthan gum if needed)
- 1 tsp baking soda
- ½ tsp cream of tartar
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 tbsp granulated sugar (for rolling)
- 1 tsp ground cinnamon (for rolling)
Step-by-Step Guide
1. Preheat the oven
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
2. Mix dry ingredients
In a medium bowl, whisk together gluten-free flour, baking soda, cream of tartar, and salt. Set aside while you cream the butter.
3. Cream butter and sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This usually takes about 2–3 minutes with an electric mixer.
4. Add eggs and vanilla
Beat in eggs, one at a time, then add vanilla extract. Mix until fully combined and creamy.
5. Combine dry and wet ingredients
Gradually add the dry ingredients to the wet mixture. Stir until you have a soft, smooth cookie dough. Avoid overmixing to keep cookies tender.
6. Prepare cinnamon sugar
In a small bowl, combine 3 tablespoons sugar and 1 teaspoon cinnamon. This will coat your cookie dough balls for that classic snickerdoodle flavor.
7. Shape the cookies
Roll dough into 1-inch balls. Roll each ball in the cinnamon sugar mixture until fully coated. Place them 2 inches apart on the baking sheet.
8. Bake the cookies
Bake in the preheated oven for 10–12 minutes, until edges are slightly golden but centers remain soft.
9. Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve warm or store for later.
Expert Tips & Variations
- For extra soft cookies, replace ¼ cup butter with coconut oil.
- Add ½ cup mini chocolate chips or chopped nuts for variation.
- Use coconut sugar instead of granulated sugar for a deeper flavor.
- Make bite-sized cookies for parties or snack packs.
History or Fun Fact About the Dish
Snickerdoodles are an American favorite, likely brought by German immigrants. The name comes from the German word “Schneckennudeln,” meaning “snail noodles,” referring to their spiral shape in early versions. Today, cinnamon-sugar coating is iconic.
Pairings & Complementary Recipes
- Serve with a cold glass of milk or hot chocolate.
- Pair with Gluten Free Chocolate Chip Cookies for variety.
- Great alongside Vegan Pumpkin Bread for fall gatherings.
Occasion or Event Ideas
- Perfect for holiday cookie swaps.
- Great for lunchbox treats or after-school snacks.
- Ideal for cozy weekend baking with family.
Storage and Reheating Tips
- Store cooled cookies in an airtight container for up to 5 days.
- Freeze dough balls for up to 3 months; bake directly from frozen.
- Reheat in the microwave for 10–15 seconds for a soft, warm cookie.
Nutrition Information
| Nutrient | Amount per cookie |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 18 g |
| Protein | 1 g |
| Fat | 5 g |
| Fiber | 1 g |
| Sugar | 10 g |
Health Benefits
Gluten-free cookies like these snickerdoodles can be easier to digest for people with gluten sensitivity. Using wholesome ingredients and portion control helps satisfy sweet cravings while keeping snacks balanced.
FAQs about Gluten Free Snickerdoodles
1. Can I make these cookies vegan?
Yes! Replace butter with vegan margarine or coconut oil and eggs with flax eggs. The texture will stay soft and chewy.
2. Do I need xanthan gum for this recipe?
It depends on your gluten-free flour blend. Some blends include it already. It helps cookies hold shape and texture.
3. Can I use regular sugar instead of coconut sugar?
Absolutely! Granulated sugar works fine. Coconut sugar gives a deeper, caramel-like flavor if you prefer.
4. How do I prevent gluten-free cookies from spreading too much?
Chill the dough for 15–30 minutes before baking. This helps maintain shape and keeps cookies tender.
5. Can I freeze the baked cookies?
Yes! Store baked cookies in an airtight container in the freezer for up to 3 months. Reheat before serving.
Final Thoughts
These Gluten Free Snickerdoodles are simple, comforting, and perfect for any occasion. They are soft, chewy, and full of warm cinnamon flavor. Baking them brings cozy vibes to your home and creates smiles at every bite.
Once you try this Gluten Free Snickerdoodles Recipe, it will become a staple in your kitchen.
Gluten Free Snickerdoodles Recipe
Equipment
- Mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone mat
- Cooling rack
Ingredients
- Gluten-free all-purpose flour – 2 ½ cups, with xanthan gum if needed
- Baking soda – 1 tsp
- Cream of tartar – ½ tsp
- Salt – ¼ tsp
- Unsalted butter – 1 cup, softened
- Granulated sugar – 1 ¼ cups
- Large eggs – 2
- Vanilla extract – 1 tsp
- Granulated sugar – 3 tbsp, for rolling
- Ground cinnamon – 1 tsp, for rolling
Instructions
Preheat Oven
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Mix Dry Ingredients
- In a medium bowl, whisk gluten-free flour, baking soda, cream of tartar, and salt. Set aside.
Cream Butter and Sugar
- Beat softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
Add Eggs and Vanilla
- Add eggs one at a time and then vanilla extract. Mix until fully combined and creamy.
Combine Dry and Wet
- Gradually stir in dry ingredients until a soft, smooth dough forms. Avoid overmixing.
Prepare Cinnamon Sugar
- In a small bowl, mix 3 tablespoons sugar and 1 teaspoon cinnamon for rolling the cookies.
Shape Cookies
- Roll dough into 1-inch balls. Roll each in cinnamon sugar. Place 2 inches apart on baking sheet.
Bake Cookies
- Bake 10–12 minutes until edges are golden but centers remain soft. Cool 5 minutes then transfer to a cooling rack.
Notes
- Use gluten-free flour with xanthan gum for best texture
- Do not overbake to keep cookies soft
- Store in airtight container up to 5 days
- Chill dough before baking to prevent spreading
