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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 You’ll Like About This Dish
Classic flavor, gluten-free. Soft, chewy, and tangy with a cinnamon-sugar crust.
Easy to make. No special techniques—just mix, chill, roll, and bake.
Perfect texture. Cream of tartar keeps the cookies tender with their signature crackle.
Reliable dough. Chills quickly and rolls easily for consistent results.
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.
Recipe Variations
- Extra cinnamon. Add ½ teaspoon cinnamon to the dough for a warmer flavor.
- Spiced snickerdoodles. Add a pinch of nutmeg or cardamom to the cinnamon-sugar.
- Brown sugar mix. Replace ¼ cup sugar with brown sugar for a deeper flavor.
- Smaller cookies. Make ¾-inch balls for more petite, party-friendly cookies.
- Holiday version. Roll in cinnamon plus a little sparkling sugar for crunch.
Serving Suggestions
- Serve with coffee, tea, or hot chocolate.
- Pair with vanilla ice cream for a warm-and-cold treat.
- Add to a holiday cookie platter for contrast and spice.
- Pack in lunchboxes or gift tins—they travel well.
- Enjoy with fresh fruit or a simple dessert board.
How to Store
Room temperature: Store the cookies in an airtight container for 3 to 4 days.
Refrigerate: Keeps for up to 1 week; let cookies come to room temperature before serving.
Freeze: Freeze baked cookies or unbaked dough balls for up to 3 months. Bake frozen dough balls a minute or two longer.
Gluten-Free Snickerdoodles
Ingredients
- 2 ¾ cups Gluten-free 1:1 baking flour (with xanthan gum), (354 g)
- 4 tsp cream of tartar
- 2 tsp baking soda
- ½ tsp fine salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
For the Cinnamon-Sugar
- 3 tbsp granulated sugar
- 1 tbsp ground cinnamon
Recommended Equipment
Instructions
- Combine the gluten-free flour, cream of tartar, baking soda, and salt in a medium bowl; whisk to blend thoroughly.2 3/4 cups Gluten-free 1:1 baking flour (with xanthan gum) ((354 g)) | 4 tsp cream of tartar | 2 tsp baking soda | 1/2 tsp fine salt
- 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 ingredients to the mixing bowl and mix on low speed just until blended. Chill for about 20 to 30 minutes.1 cup unsalted butter (softened) | 1 1/2 cups granulated sugar | 2 large eggs | 2 tsp vanilla extract
- Meanwhile, in a small bowl, combine the 3 tablespoons of sugar with the cinnamon.3 tbsp granulated sugar | 1 tbsp ground 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 well-chilled they shouldn't spread too thinly.
- Bake the snickerdoodles for about 10 minutes, or until they look set and sink slightly in the centers.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
