Gluten-free snickerdoodles have all the flavor of the iconic cinnamon-coated cookie, and you won’t miss the gluten a bit! Take one bite, and you’ll be surprised to find these classic snickerdoodles are gluten-free. This version is made with cream of tartar, which gives the cookies their unique tang, but if you don’t have it, you can switch out the cream of tartar and baking soda with 4 teaspoons of baking powder. For the gluten-free flour, I used King Arthur Measure for Measure.
Make sure you chill the cookie dough for a soft and chewy snickerdoodle. If you want to chill them quickly, shape them, roll them in the cinnamon sugar, and arrange them on the prepared baking sheets. Place them in the freezer for a few minutes to chill, and then bake as directed. However, if you prefer a flatter, crispier cookie, don’t chill the cough. Leave a bit more room between the cookies on the baking sheet.
Related:
Here’s another version of classic snickerdoodles is made with shortening and wheat flour.
How to Store Gluten-Free Snickerdoodles:
Gluten-free baked goods don’t keep as well as those made with wheat flour. Store the cookies in a resealable food storage bag for 2 to 3 days or freeze them in a freezer bag for up to 2 months.
Recipe Variations
- Add a pinch of nutmeg to the cinnamon sugar mixture, or add about 1/4 teaspoon to the cookie dough.
- To reduce spreading, use half butter and half shortening or butter-flavored shortening instead of all butter.
Why are they called snickerdoodles?
The whimsical name probably comes from the German schneckennudel, which is a snail-shaped sweet bun that is often made with cinnamon.
What if I don’t have cream of tartar?
If you don’t have cream of tartar, omit the cream of tartar and baking soda and make the cookies with 4 teaspoons of baking powder.
PrintGluten-Free Snickerdoodles
You won’t believe these irresistible classic snickerdoodles are gluten-free! The soft, cinnamon-coated cookies are easy to prepare and fun to eat!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 dozen cookies 1x
- Category: Cookies, Gluten-Free
- Diet: Gluten Free
Ingredients
- 2 3/4 cups (354 g) gluten-free flour
- 4 teaspoons cream of tartar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
For the Cinnamon-Sugar
- 3 tablespoons granulated sugar
- 1 tablespoon cinnamon
Instructions
- Combine the GF flour, cream of tartar, baking soda, salt, and butter in a medium bowl; whisk to blend thoroughly.
- In a large mixing bowl with an electric mixer, beat the butter with the 1 1/2 cups of granulated sugar until fluffy and pale in color, about 3 minutes. Add the eggs and vanilla and blend well.
- Add the dry mixture to the mixing bowl and stir until blended. Chill for about 20 to 30 minutes.
- Meanwhile, in a small bowl, combine the 3 tablespoons of sugar with the cinnamon.
- Heat the oven to 375 F and line baking sheets with parchment paper.
- Shape the chilled dough into small balls, about 1 inch in diameter, and roll them in the cinnamon-sugar. Arrange them on the baking sheet, leaving about 2 1/2 inches between them. They will spread, but if they’re chilled they shouldn’t spread too thinly. You could even shape and roll them and stick the baking sheet in the freezer for a few minutes.
- Bake the snickerdoodles for about 10 minutes, or until they look set and sink slightly in the centers.
