Gluten Free Snickerdoodles Recipe
Gluten Free Snickerdoodles Recipe is soft, chewy, and coated in cinnamon sugar. Perfect for cozy snacks or dessert. Easy to make and loved by everyone.
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