When I was a kid, the first two recipes I learned to make were snickerdoodles and french toast. I had some books that had recipes for kids and those were my two favorites. Since my family loves anything cinnamon spiced, creating a recipe for gluten free snickerdoodles was a no brainer.
Whether you're a seasoned gluten-free pro or just starting your journey, these gluten-free snickerdoodle cookies are a must-try. No compromises on flavor or texture here. These cookies have a soft chewy center and crispy edges just like classic snickerdoodles. I've eaten a lot of snickerdoodle cookies over the year and I know you'll love this holiday favorite!
A lot of people dislike using cream of tartar and so they skip out on snickerdoodles. If you are looking for a similar recipe without cream of tartar, check out my gluten free cinnamon sugar cookies.
Why You 'll Love This Recipe
- Chewy: Sink your teeth into the perfect chewy edges and soft pillowy centers.
- Simple Ingredients, Big Flavor: With pantry staples like vegan butter, gluten free flour, and a dash of cinnamon, this recipe proves that gluten-free doesn't mean compromising on taste.
- Foolproof and Fuss-Free: No need to stress over complicated steps. This has easy-to-follow instructions, ensuring your snickerdoodles turn out impeccable - even if you're a baking novice.
- Allergen Friendly: This recipe is gluten free, dairy free and nut free as written, making is suitable for lots of diets.
Ingredient Notes
These chewy cinnamon sugar cookies pack a big flavor despite being made of just a few common ingredients.
- Gluten-Free Flour Blend - I used Bob's Red Mill 1-to1 flour for this recipe. You can use the gluten free flour blend you prefer, but ensure it contains xanthan gum or a similar binder. Using another brand of flour may result in a different outcome in your bake as all gluten free flour blends are a little different in their makeup.
- Cream of Tartar - You can't have snickerdoodle cookies with cream of tartar. This important ingredient reacts with baking soda to make a nice tender texture and gives the cookie a slightly tangy taste.
- Baking Soda - This leavening agent reacts with the cream of tartar to make the cookies puffy. It also helps the cookies spread during baking and turn a nice golden brown.
- Salt - Don't be tempted to skip the salt. This is a crucial ingredient in baked goods that balances out the sweet flavors.
- Cinnamon - I like to add a little cinnamon into the cookie dough as well as rolling the cookies in cinnamon sugar. Can you ever have too much cinnamon flavor?
- Vegan Butter - Ensure your butter has warmed to room temperature, so it creams nicely with the sugar. I used Country Crock Plant Butter for this recipe. Any stick type of vegan butter will work fine. If you're not dairy free, use regular unsalted butter in the same measure.
- Sugar - Granulated sugar helps create the crunchy, chewy edges on these classic cookies. You could also replace this with coconut sugar, if you prefer.
- Eggs - Eggs are the thing that bind this dough together. They also help create the thick pillowy texture. I have not tried this recipe with an egg replacer, if you do let me know in the comments.
- Vanilla Extract - To enhance the sweet flavors of the cookie.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter in the same measure.
- Nutty Delight - For a crunchy texture, fold in a half cup of finely chopped pecans, almonds, or walnuts.
- Chocolate Chip Extravaganza - Embrace the chocolate lover in you by folding in a generous amount of mini chocolate chips into the dough. The melty chocolate combined with the cinnamon sugar coating is amazing!
- Maple Magic - Swap out a small portion of the sugar with maple syrup for a delightful twist. The hint of maple adds a warm, cozy flavor that pairs wonderfully with the classic snickerdoodle profile.
- Chocolate Snickerdoodles - Replace ¼ cup of the flour with cocoa powder.
- Ginger Spice Infusion: Infuse a teaspoon of ground ginger into the dough for a spicy kick. The marriage of cinnamon and ginger creates a dynamic duo that'll have your taste buds dancing.
How to Make Gluten Free Snickerdoodles
A stand mixer or handheld mixer will make this recipe easy to put together. Before mixing your cookie dough, line two cookie sheets with parchment paper.
STEP 1: Combine the gluten free flour, cream of tartar, baking soda, cinnamon and salt in a small bowl. Stir to mix well and set aside.
STEP 2: Add the sugar and vegan butter to the bowl of an electric mixer. Beat on medium speed for 3 minutes until creamy and lighter in color.
STEP 3: Add the egg and vanilla to the sugar mixture. Beat one minute more on medium speed.
STEP 4: Add the dry ingredients to the wet ingredients and stir together on low speed until just incorporated.
Cover the bowl of cookie dough with plastic wrap and refrigerate for 30 minutes.
STEP 5: Use a cookie scoop to portion the dough into golf ball sized pieces. Roll them between your hands to smooth. Then roll the ball of dough in the cinnamon sugar mixture.
STEP 6: Place the coated cookie dough balls on a parchment lined baking sheet. Leave 2-3 inches between the dough balls.
Baking Tip
For softer cookies, bake until the edges are just stiff. If you like crunchier cookies, add 1-2 extra minutes of baking time.
Storage
Store leftover cookies in an airtight container for up to 4 days.
Store cooled cookies in a freezer safe bag with extra air removed. Freeze for up to 3 months. Thaw to room temperature before serving.
Recipe FAQs
Snickerdoodles rely on the reaction between baking soda and cream of tartar to get that puffy look. If you skip one of these ingredients or if your baking soda has gone bad, you will not get the puffy look.
If your oven is at a lower temperature, your cookies can also turn out flatter than normal. Low oven temperature leads to more spread.
The white sugar in snickerdoodles helps to give them a chewy, crispy texture. However, if you bake your cookies too long, you can end up with hard, crunchy cookies.
If you like softer, chewy cookies like I do, then you'll want to undercook them a little to ensure the centers stay soft when they're cooled.
More gluten free cookie recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Snickerdoodles
Ingredients
- 2 ⅔ Cups Gluten Free 1-to-1 Flour Blend
- 2 teaspoons Cream of Tartar
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- 1 Cup Vegan Butter room temperature
- 1 ½ Cups Sugar
- 2 Eggs
- 2 teaspoons Vanilla
Topping:
- ¼ Cup Sugar
- 1 Tablespoon Cinnamon
Instructions
- Combine the gluten free flour, cream of tartar, baking soda, cinnamon and salt in a small bowl. Stir to mix well and set aside.2 ⅔ Cups Gluten Free 1-to-1 Flour Blend, 2 teaspoons Cream of Tartar, 1 teaspoon Baking Soda, ½ teaspoon Salt, ½ teaspoon Cinnamon
- Add the vegan butter and sugar to the bowl of an electric mixer. Beat on medium speed for 3 minutes until the mixture is light and fluffy. Scrape down the bowl.1 Cup Vegan Butter, 1 ½ Cups Sugar
- Add the eggs and vanilla. Beat for another minute.2 Eggs, 2 teaspoons Vanilla
- Turn the mixer to the lowest speed. Slowly add the dry ingredients and mix until just incorporated.
- Cover the mixing bowl with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 375F degrees. Line two baking sheets with parchment paper.
- Combine the cinnamon and sugar for the topping in a small bowl.¼ Cup Sugar, 1 Tablespoon Cinnamon
- Scoop the cookie dough into balls about the size of a golf ball. Roll each ball in the cinnamon sugar mixture giving it a generous coating. Place the cookie dough balls on your prepared baking sheet spaced about 2 ½ inches apart.
- Bake in the preheated oven for 8-10 minutes (8 minutes for softer cookies, 10 minutes for crunchier cookies). Remove from the oven and cool on the baking sheet for 2-3 minutes until they're sturdy enough to move to a wire rack to cool completely.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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