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A stack of Gluten Free Snickerdoodles

Gluten Free Snickerdoodles

  • Author: Laurel
  • 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


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!


  • 3 cups gluten free flour
  • 2 teaspoons cream of tartar
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup butter - vegan or regular
  • 1 1/3 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract


  • 1/3 cup sugar
  • 1 teaspoon cinnamon


  1. In a bowl, whisk together the flour, cream of tartar, cinnamon, and baking soda.
  2. 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.
  3. 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.
  4. Add in the flour and mix on low. Slowly increase the speed to medium and mix until well combined. Scrape the bowl as needed.
  5. Cover and chill for 2 hours and up to overnight.
  6. Preheat the oven to 375 degrees and line a baking sheet with parchment paper. In a small bowl, combine the cinnamon and sugar.
  7. Using a 1 1/2 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!


  • 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,