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
Scale
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.
