One of the most beloved classic cookies, these soft and chewy Perfect Gluten Free Snickerdoodles are a delight at Christmastime — or any time of year.
Snickerdoodles are one of those familiar cookies that feel timeless. I remember baking them with a neighbor when I was about 11 or 12, and they still bring the same warm, comforting flavor. They may be simple, but they deserve just as much attention as any chocolate chip cookie — in fact, once you try a gluten free snickerdoodle, you’ll likely reach for another.
What You’ll Need to Make Snickerdoodles
- Butter
- Granulated sugar
- Egg
- Egg yolk
- Kim’s gluten free flour blend (or a similar gluten free all-purpose blend — note: this recipe was developed with Kim’s blend)
- Cream of tartar
- Baking soda
- Cinnamon
- Salt
- Vanilla extract
How to Make Snickerdoodles
These gluten free snickerdoodles are quick and straightforward. You can have the dough mixed and baked in under an hour, and no chilling is required.
- Cream the butter and sugar together until light and fluffy.
- Add the egg, egg yolk, and vanilla, mixing until smooth. Scrape down the bowl as needed.
- Whisk the dry ingredients (flour blend, cream of tartar, baking soda, cinnamon, and salt) in a separate bowl.
- Slowly incorporate the dry mixture into the wet ingredients on low speed, mixing just until combined.
- Form walnut-sized balls of dough (about 1 to 1½ inches) and smooth them between your palms.
- Combine topping sugar and cinnamon in a small bowl, then roll each dough ball in the cinnamon sugar until evenly coated.
- Place the coated balls on a parchment-lined baking sheet 2–3 inches apart.
- Bake at 375°F (190°C) for 10 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Snickerdoodle FAQs
Cream of tartar gives snickerdoodles their characteristic tang and helps create that chewy texture. If you don’t have cream of tartar, you can use baking powder as a substitute, but the flavor and texture will differ slightly.
Yes. Shape the dough into balls and freeze them on a baking sheet for an hour or two, then transfer to a freezer-safe bag or container for up to 1–2 months. Thaw overnight in the refrigerator, then roll in cinnamon sugar and bake as directed.
Stored in an airtight container at room temperature, these cookies will stay soft for about a week. Keep them with other soft cookies or a slice of bread to help preserve moisture.
More Cookie Recipes Using Cinnamon
- Chocolate Chip Biscotti
- Biscoff Style Cookies
- Homemade Graham Crackers
- Stollen Bars
- Ginger Cookies
- Perfect Gingerbread Cookies
- Chocolate Snickerdoodles
Add these Perfect Gluten Free Snickerdoodles to your cookie rotation this year. They’re quick to make and stay soft for days.
Perfect Gluten Free Snickerdoodles
Ingredients
- 1 cup (226 g) butter, softened
- 1⅓ cups (267 g) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2¾ cups (385 g) Kim’s gluten free flour blend (a store bought blend may be substituted, but hasn’t been tested)
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 teaspoon vanilla extract
Topping
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
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Preheat the oven to 375° F. Line a baking sheet with parchment paper or a nonstick baking mat and set aside.
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In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Set aside. Combine the topping ingredients in a small bowl and set aside.
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In a large bowl, cream the butter and sugar until light and fluffy, about 2–3 minutes. Add the egg, egg yolk, and vanilla extract and beat to combine. Scrape down the sides of the bowl.
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On low speed, slowly add the flour mixture and beat just until combined.
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Roll cookie dough into walnut-sized balls (1 to 1½ inches), then roll in the cinnamon sugar mixture. Place on prepared baking sheet about 2–3 inches apart. Bake for 10 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
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Store in an airtight container at room temperature for up to one week, or freeze for one month.