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 cookie. To chill them quickly, shape the dough, roll it in cinnamon sugar, and arrange it 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 dough. Leave a bit more room between the cookies on the baking sheet.

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.

Ingredient Notes

Gluten-free flour: King Arthur Measure for Measure, Bob’s Red Mill 1-to-1, or a similar flour will need no adjustments.
Cream of tartar: Gives the cookies their signature tang. If unavailable, substitute the cream of tartar and baking soda with 4 teaspoons of baking powder.
Butter: For softer, spreadable dough and rich flavor; use half shortening for less spread if desired.
Cinnamon-sugar: A must for rolling—adds the iconic coating and flavor.

Steps to Make Gluten-Free Snickerdoodles

Whisk together the gluten-free flour, cream of tartar, baking soda, and salt in a bowl. In a separate mixing bowl, beat the butter and sugar until pale and fluffy. Add the eggs and vanilla and mix until blended. Stir in the dry ingredients until a dough forms.
Chill the dough for 20 to 30 minutes to help reduce spreading. Mix the cinnamon and sugar in a small bowl. Shape the dough into 1-inch balls and roll each in the cinnamon-sugar mixture.
Arrange the coated balls on parchment-lined baking sheets, spacing them about 2 1/2 inches apart. For extra control, you can chill the shaped cookies briefly in the freezer before baking.
Bake at 375°F for about 10 minutes, until the cookies are set and slightly sunken in the center. Let cool on the baking sheets for a few minutes before transferring to racks.

Christmas Cookies

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.

How to Store (and Reheat)

Refrigerate: Not recommended—gluten-free cookies tend to dry out. Store in a resealable bag at room temperature for up to 3 days.

Freeze: Place in a freezer bag or airtight container and freeze for up to 2 months. Label and date.

To Defrost: Let cookies thaw at room temperature for 30 to 60 minutes before serving.