If you have ever dreamed of indulging in warm, soft, and perfectly spiced cookies without worrying about gluten, this Gluten-Free Snickerdoodles Recipe will quickly become your new favorite. These classic snickerdoodle cookies capture that comforting cinnamon sugar crunch on the outside and melt-in-your-mouth tenderness on the inside, all while being completely gluten-free. Whether you’re managing dietary needs or simply craving a cozy treat, this recipe is a delightful way to enjoy a beloved dessert with none of the gluten.
Ingredients You’ll Need
Creating these irresistible snickerdoodles is incredibly straightforward thanks to a handful of simple ingredients that each play a crucial role. From the gluten-free flour blend that ensures the perfect texture to the cinnamon sugar coating that brings that signature flavor, every component matters.
- Gluten-free all-purpose flour blend (1 1/2 cups): Provides the base for the dough and must include xanthan gum for structure and chewiness.
- Baking soda (1/2 tsp): Helps the cookies rise and develop their light texture.
- Cream of tartar (1/2 tsp): Gives snickerdoodles their unique tang and chewy texture.
- Salt (1/4 tsp): Balances sweetness and enhances flavors.
- Unsalted butter (1/2 cup, softened): Adds richness and moisture for that tender crumb.
- Granulated sugar (3/4 cup): Sweetens the dough and creates a delicate crust.
- Large egg (1): Binds ingredients together and contributes to softness.
- Vanilla extract (1 tsp): Adds a warm, aromatic depth to the flavor profile.
- Granulated sugar for coating (2 tbsp): Creates the crunchy cinnamon-sugar exterior.
- Ground cinnamon (1 tsp): Infuses the cookies with their iconic spiced kick.
How to Make Gluten-Free Snickerdoodles Recipe
Step 1: Prepare and Mix Dry Ingredients
Start by whisking together your gluten-free all-purpose flour blend, baking soda, cream of tartar, and salt in a medium bowl. This ensures that all the leavening agents and spices are evenly distributed throughout the flour, which is key to consistent texture and taste in every cookie.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened unsalted butter and 3/4 cup granulated sugar until the mixture becomes light and fluffy. This step is what gives your cookies a wonderful airy texture on the inside while helping them spread just right in the oven.
Step 3: Add Egg and Vanilla
Beat in the large egg and vanilla extract with the butter and sugar mixture until everything is smooth and fully combined. This incorporates moisture and flavor, creating a luscious base for your snickerdoodles.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Be careful not to overmix, as this could affect the cookie’s tenderness. A softly sticky dough is perfect for those delicious chewy snickerdoodles.
Step 5: Make Cinnamon Sugar Coating and Shape Cookies
In a small bowl, combine 2 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon. Scoop tablespoon-sized portions of dough, roll them into balls, and then roll each ball in the cinnamon sugar mixture. This coating is what gives snickerdoodles their signature sweet and spicy crust.
Step 6: Bake to Perfection
Place the coated dough balls about 2 inches apart on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10 to 12 minutes until the edges are just set and the centers remain slightly soft. Remember, a little underbaking helps keep your snickerdoodles wonderfully chewy.
Step 7: Cooling
Allow the cookies to cool on the baking sheet for 5 minutes to firm up slightly before transferring them to a wire rack to cool completely. This pause lets the perfect texture develop while preventing breakage.
How to Serve Gluten-Free Snickerdoodles Recipe
Garnishes
A light dusting of extra cinnamon sugar just before serving can add a fresh burst of flavor and a lovely sparkle. For special occasions, try drizzling a simple vanilla glaze or sprinkling a few flaky sea salt crystals to give a surprising twist that enhances the sweetness.
Side Dishes
Snickerdoodles pair beautifully with a tall glass of cold milk, hot chai tea, or a rich cup of coffee. If you want to elevate your snack, serve with creamy vanilla ice cream or a small bowl of fresh berries to contrast the warm, spiced flavor of the cookies.
Creative Ways to Present
If you’re sharing these cookies at a gathering, arrange them on a rustic wooden board alongside cinnamon sticks and dried orange slices. Alternatively, serve them stacked inside decorative tins wrapped with twine for a charming homemade gift that invites everyone to enjoy this gluten-free treat.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Gluten-Free Snickerdoodles Recipe cookies in an airtight container at room temperature for up to one week. Make sure the container is sealed tightly to keep them soft and chewy, as exposure to air can cause them to become dry.
Freezing
These cookies freeze extremely well. Place baked and cooled snickerdoodles in a freezer-safe container or bag, separating layers with parchment paper, and freeze for up to 3 months. You can also freeze unbaked dough balls for up to 2 months, then bake fresh whenever a craving hits!
Reheating
To enjoy your cookies warm, reheat them for 10-15 seconds in the microwave or for 5 minutes in a 300°F (150°C) oven. This gentle warming brings back that fresh-from-the-oven softness and intensifies the lovely cinnamon aroma.
FAQs
Can I use a different gluten-free flour for this Gluten-Free Snickerdoodles Recipe?
Yes! Just make sure your gluten-free flour blend includes xanthan gum or you add 1/2 teaspoon separately. Different blends may affect texture slightly, so some experimentation might be necessary to achieve your perfect cookie.
Why do I need cream of tartar in snickerdoodles?
Cream of tartar gives snickerdoodles their characteristic tangy flavor and chewy texture. It reacts with baking soda to create lift and tenderness that’s unique to this cookie.
Can I make these snickerdoodles vegan?
With a few adjustments like swapping butter for a vegan alternative and using a flax egg instead of a chicken egg, you can adapt this Gluten-Free Snickerdoodles Recipe to be vegan-friendly, but the texture and flavor may vary slightly.
What’s the secret to getting soft and chewy snickerdoodles?
The key is to slightly underbake the cookies — removing them when edges are set but centers are still soft ensures they remain tender and chewy once cooled.
Can I double the recipe for a larger batch?
Absolutely! This recipe scales up beautifully. Just make sure to mix thoroughly and keep spacing between dough balls on your baking sheets to prevent spreading into each other.
Final Thoughts
This Gluten-Free Snickerdoodles Recipe is a wholehearted invitation to enjoy one of the most comforting and nostalgic cookies in a way that suits your dietary needs perfectly. With its simple ingredients and straightforward steps, it’s delightfully doable for both beginner and seasoned bakers. Gather your cinnamon, sugar, and gluten-free flour, and treat yourself to these warm, soft, and cinnamon-kissed cookies today. You’ll be amazed at how this recipe deliciously proves that gluten-free can mean incredible flavor and texture too!
Print
Gluten-Free Snickerdoodles Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Description
Enjoy a classic treat with a gluten-free twist in these soft and chewy Gluten-Free Snickerdoodles. Made with a specially crafted gluten-free flour blend and coated in a warm cinnamon sugar, these cookies offer the perfect balance of sweetness and spice. Ideal for those following a gluten-free or vegetarian diet, they bake up golden and tender, making for a delightful dessert or snack.
Ingredients
Dry Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, thoroughly whisk together the gluten-free flour blend, baking soda, cream of tartar, and salt. This ensures all leavening agents and flavorings are evenly distributed.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and 3/4 cup granulated sugar using an electric mixer or whisk until the mixture becomes light and fluffy, incorporating air for a soft texture.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter mixture, mixing until the batter is smooth and homogenous.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture while stirring gently until a soft dough forms, careful not to overmix.
- Prepare Coating: In a small bowl, combine 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon to create the signature cinnamon sugar coating.
- Form Dough Balls: Scoop tablespoon-sized portions of dough and roll each into a ball. Then, roll each ball thoroughly in the cinnamon sugar mixture to coat evenly.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10–12 minutes, until the edges are set and the centers remain slightly soft, preserving the chewy texture.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving to set the shape and texture.
Notes
- Use a gluten-free flour blend that includes xanthan gum for best results, or add 1/2 tsp xanthan gum separately if your blend lacks it.
- Slightly underbaking the cookies helps maintain their soft and chewy texture.
- You can freeze the prepared dough balls for up to two months; bake them directly from frozen, adding a couple minutes to baking time.
