Gluten Free Snickerdoodles are thick and soft with chewy edges and classic crackled cinnamon sugar tops. Just 8 ingredients!
Snickerdoodles were a family classic growing up! Their soft centers and chewy edges made them irresistible. My mom would have to make several batches over the holidays to keep up!
Creating these Gluten Free Snickerdoodles was a labour of love! I had to get that signature texture and flavor juuuust right to do right by my families favorite. The result, a cookie that even my non-gluten-free sister thought tasted just like the real deal - if not better!
Reasons to love this recipe!
- These cookies stay soft for days! Seriously, four days later they were still as soft as the day they were baked.
- Have the PERFECT snickerdoodle texture. Soft middles and crackled tops.
- Use just 8 ingredients!
Ingredients & Substitutions:
- Gluten Free Flour - we tested this recipe with Bob's Red Mill Gluten free 1 to 1 Baking Flour and LOVE the results!
- Cream of tartar - you can find some replacement options out there, but this is what gives the snickerdoodles their signature flavor. Use it if at all possible!
- Cinnamon
- Baking soda
- Salt
- Butter - vegan, dairy, etc.
- Granulated Sugar - good old granulated sugar creates the best texture. Organic cane sugar is too course and creates little crunchy pieces of sugar in the dough.
- Egg
- Vanilla - use pure vanilla extract for the best flavor.
How to make Gluten free snickerdoodles:
Whisk the dry: In a bowl, whisk together all the dry ingredients until they are well combined.
Cream the butter: Cream the butter and sugar in a stand or hand mixer until light and fluffy. Add in the egg and vanilla. Mix until combined. Be sure to scrape the bowl when needed.
Mix: Add in the flour and mix until an even dough forms.
Chill: Cover and chill for at least 2 hours and up to overnight.
Roll & bake: Form the cookies into balls. I love to use this 1 ½ tablespoon cookie scoop! Then, roll them in cinnamon sugar and bake.
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How to keep snickerdoodles soft?
These snickerdoodles bake up perfectly soft and are easily kept that way for days.
Store them on the counter in a lidded container, not a plate wrapped in plastic, for up to 4 days! They will still be soft and chewy!
What is cream of tartar?
Cream of tartar is a leavening agent similar to baking powder or soda. And, it's what makes snickerdoodles, snickerdoodles! It gives them a mild tang while creating the perfect soft texture.
You can find substitutes for cream of tarter with a quick google search, but I highly recommend keeping it in the recipe. It takes the cookies to the next level.
More Gluten Free Cookies!
- Oatmeal Chocolate Chip Cookies - vegan too!
- Peanut Butter Blossoms
- Vegan Soft Frosted Sugar Cookies
- Grain Free Shortbread Cookies
- Mini Pecan Pie Cookies - vegan & grain free
Gluten Free Snickerdoodles
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: German
- Diet: Gluten Free
Description
Note: The recipe required 2 hours of chilling time.
Gluten Free Snickerdoodles are thick and soft with chewy edges and classic crackled cinnamon sugar tops. Just 8 ingredients!
Ingredients
- 3 cups gluten free flour
- 2 teaspoons cream of tartar
- 1 ½ teaspoons cinnamon
- 1 teaspoons baking soda
- ½ teaspoon salt
- 1 cup butter - vegan or regular
- 1 ⅓ cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
Topping:
- ⅓ cup sugar
- 1 teaspoon cinnamon
Instructions
- In a bowl, whisk together the flour, cream of tartar, cinnamon, and baking soda.
- In the bowl of a stand mixer with the pattle attachment (or a hand mixer), cream together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add in the egg and vanilla and mix on medium speed until well combined. Scrape down the sides and bottom of the bowl and mix again.
- Add in the flour and mix on low. Slowly increase the speed to medium and mix until well combined. Scrape the bowl as needed.
- Cover and chill for 2 hours and up to overnight.
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper. In a small bowl, combine the cinnamon and sugar.
- Using a 1 ½ tablespoon cookie scoop, or heaping tablespoon, roll the cookies into balls. Roll each ball through the cinnamon sugar and place on a baking sheet 2 inches apart. Bake for 8 minutes. Cool on the baking sheet for 2 minutes then transfer to a wire rack to cool. Repeat with the remaining coolies. Enjoy!
Nutrition
- Serving Size: 1 cookie
- Calories: 103
- Sugar: 13g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 150mg
Keywords: cinnamon, sugar, cream of tartar, gluten free flour, vanilla, butter, dairy free, gluten free,
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