Gluten-free baking doesn’t mean giving up on classic treats, and these Gluten-Free Snickerdoodles cookies are proof of that. Soft, chewy, and bursting with the sweet tang of cinnamon sugar, these cookies have the signature crackled tops that make snickerdoodles so irresistible. Using a simple gluten-free flour blend and a few kitchen staples, you can make a batch of these delightful cookies that everyone will love, whether they follow a gluten-free diet or not.
These cookies are perfect for holiday baking, cookie exchanges, or any time you want a cozy, comforting treat. Even better, they have that satisfying cinnamon-sugar crust that crunches slightly on the outside while remaining soft and tender on the inside.
Ingredients for Gluten-Free Snickerdoodles
For the cookie dough, you will need:
- 1 ¼ cups (175 g) all-purpose gluten-free flour blend
- ¾ teaspoon xanthan gum (omit if your flour blend already contains it)
- ⅛ teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 8 tablespoons (112 g) unsalted butter, at room temperature
- ¾ cup (150 g) granulated sugar
- 1 large egg (50 g), at room temperature
- 1 teaspoon pure vanilla extract
For rolling the cookies:
- ¼ cup (50 g) granulated sugar
- 1 tablespoon ground cinnamon
These simple ingredients combine to create the classic snickerdoodle flavor without gluten, producing cookies that are soft, chewy, and full of cinnamon goodness.
How to Make Gluten-Free Snickerdoodles
Step 1: Prepare the Dry Ingredients
In a small bowl, whisk together the gluten-free flour blend, xanthan gum, salt, cinnamon, baking soda, and cream of tartar. This ensures the leavening is evenly distributed and the cinnamon flavor is incorporated throughout the cookie dough.
Step 2: Cream the Butter and Sugar
In a separate large bowl, use a hand mixer or stand mixer fitted with the paddle attachment to beat the butter and granulated sugar together at medium-high speed. Beat until light and fluffy, about four minutes, scraping down the sides of the bowl once.
Step 3: Add Egg and Vanilla
Mix in the egg and vanilla extract at medium speed just until fully combined. This forms the base of your cookie dough, ensuring a smooth and consistent texture.
Step 4: Combine Wet and Dry Ingredients
Add the whisked dry ingredients to the wet mixture and mix on medium-low speed until just combined. The dough should be soft, fluffy, and slightly sticky. Transfer it onto a large sheet of plastic wrap, wrap tightly, and chill in the refrigerator for at least one hour, or up to two days, until firm.
Step 5: Shape and Coat the Cookies
Line baking sheets with parchment paper. Divide the chilled dough into 12 equal pieces and roll each piece lightly between your palms to form balls. In a small bowl, mix the granulated sugar and cinnamon for rolling. Roll each dough ball in the cinnamon-sugar mixture to coat, then place them on the prepared baking sheet about two inches apart. Let the dough sit for five minutes, then repeat the rolling process to ensure a thick, crackly cinnamon-sugar coating.
Step 6: Bake the Cookies
Preheat your oven to 375°F. Bake the cookies in the center of the oven for about 10 minutes, or until they have spread into rounds and are no longer glistening in the center. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Tips for Perfect Gluten-Free Snickerdoodles
- Flour Matters: Using a reliable gluten-free flour blend is key. Better Batter, Bob’s Red Mill 1-to-1, or Nicole’s Best multipurpose blends work well. Adjust xanthan gum if your blend already contains it.
- Room Temperature Ingredients: Eggs and butter at room temperature mix more evenly and produce a lighter dough.
- Chill the Dough: Chilling helps prevent spreading and ensures the cookies maintain their chewy, soft centers.
- Double Coating: Rolling the dough balls twice in cinnamon-sugar gives the snickerdoodles their classic crackled crust.
- Storage: Store in an airtight container at room temperature for up to a week or freeze baked cookies for longer shelf life.
Variations You Can Try
- Brown Butter Snickerdoodles: Swap regular butter for browned butter for a deeper, nutty flavor.
- Pumpkin Spice Twist: Add ½ teaspoon pumpkin pie spice to the cinnamon-sugar mixture for fall-inspired cookies.
- Mini Snickerdoodles: Make smaller dough balls for bite-sized cookies perfect for parties or gift tins.
- Sugar-Free Option: Substitute the granulated sugar with coconut sugar or a sugar-free blend for a lower-sugar treat.
FAQ
Can I make these cookies without cream of tartar?
Yes, you can substitute cream of tartar with an equal amount of lemon juice or white vinegar mixed with the baking soda. The cookies will still be soft and flavorful.
Can I double the recipe?
Absolutely. Double all ingredients and bake in batches. You may need to adjust baking time slightly for larger cookies.
How long do gluten-free snickerdoodles stay fresh?
Store at room temperature in an airtight container for up to a week, or freeze baked cookies for up to three months. Unbaked dough balls can also be frozen and baked later.
Can I use a different flour blend?
Yes, but choose a blend labeled 1-to-1 gluten-free and adjust xanthan gum according to your blend’s instructions.
